As we move further into the 21st Century, sensory and consumer
studies continue to develop, playing an important role in food
science and industry. These studies are crucial for understanding
the relation between food properties on one side and human liking
and buying behaviour on the other.
This book by a group of established scientists gives a
comprehensive, up-to-date overview of the most common statistical
methods for handling data from both trained sensory panels and
consumer studies of food.
It presents the topic in two distinct sections:
problem-orientated (Part I) and method orientated (Part II), making
it to appropriate for people at different levels with respect to
their statistical skills.
This book succesfully:
* Makes a clear distinction between studies using a trained
sensory panel and studies using consumers.
* Concentrates on experimental studies with focus on how sensory
assessors or consumers perceive and assess various product
properties.
* Focuses on relationships between methods and techniques and on
considering all of them as special cases of more general
statistical methodologies
It is assumed that the reader has a basic knowledge of
statistics and the most important data collection methods within
sensory and consumer science.
This text is aimed at food scientists and food engineers working
in research and industry, as well as food science students at
master and Ph D level. In addition, applied statisticians with
special interest in food science will also find relevant
information within the book.
A propos de l’auteur
Professor Tormod Naes is a Principal Research Scientist
based at Matforsk, a government food research laboratory, in
Norway. He received his Ph D in statistics from University of Oslo
in 1984. He is also currently employed as a Professor at the
Institute of Mathematics at the University of Oslo. He serves on
the editorial boards of Journal of Chemometrics, Journal of Near
Infrared Spectroscopy and Food Quality and Preference.
His main area of research is the development and use of
multivariate statistical methods in food science. In particular in
applications within the areas of sensory analysis, spectroscopy,
process optimisation and bioinformatics. He has published 108
refereed papers and co-authored and co-edited 5 books in
multivariate analysis and analysis of variance, including the
highly cited ‘Multivariate Calibration’ co-authored with Professor
Harald Martens (Wiley 1988). He has received the Tomas Hirschfeld
award in NIR analysis. (1997), EAS award for achievements in
chemometrics (1997), Kowalski award in Chemometrics (J. Wiley and
Sons) (2006) and is an Honorary member of the Chemometric Society
of Norway (2006).
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