Mathematical and Statistical Approaches in Food Science and Technology An IFT Press Book

This book functions as a useful guide for food scientists who wish to better understand and apply statistical and mathematical methodologies. The book provides theoretical explanations, practical examples, and case studies that aim to help food scientists confidently implement statistical techniques to analyze large quantities of complex data necessary for developing and evaluating food products and processes. The book focuses on recently introduced methodologies such as managing physicochemical, chemical, rheological, nutritional, and sensory data in a comprehensive yet easy-to-follow manner that will make the text useful to food scientists of varying skill levels, as well as researchers, undergraduate, and graduate students.

  • Daniel Granato (Editor), Gaston Ares (Editor)
  • ISBN: 978-1-118-43368-3
  • Hardcover
  • 536 pages
  • March 2014, Wiley-Blackwell

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Mathematical and Statistical Approaches in Food Science and Technology


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