The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course Statistics for Food Scientists . The intent of the course was to help product and process developers increase the probability of their project s success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book.Presents detailed.
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