Statistics for Food Analysis

Neilson, Andrew P.; O’Keefe, Sean F.

doi:10.1007/978-3-319-44127-6_4

Andrew P. Neilson³ &
Sean F. O’Keefe³

Part of the book series: Food Science Text Series ((FSTS))

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Abstract

This chapter is a review of basic statistics, showing how statistics is used in the context of food analysis. The use of statistics is important in using food analysis data to solve problems and make decisions in the food industry, research, and regulatory or government scenarios. This chapter covers calculation and use of the following statistics terms: mean, standard deviation, Z-score, t-score, and t-test. This chapter includes practice problems, for which the answers are at the end of the lab manual.

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Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
Andrew P. Neilson & Sean F. O’Keefe

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Andrew P. Neilson
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Sean F. O’Keefe
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Correspondence to Andrew P. Neilson .

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Neilson, A.P., O’Keefe, S.F. (2017). Statistics for Food Analysis. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_4

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DOI: https://doi.org/10.1007/978-3-319-44127-6_4
Published: 21 June 2017
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-44125-2
Online ISBN: 978-3-319-44127-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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