Why this site?? Why writing about food
science and statistics?
As in many areas of science (and in many
areas of life) it is necessary to analyze data to draw appropriate conclusions
and recommendations. Statistics can aid in this regard, especially in food
science and nutrition where there is an overabundance of raw and often misinterpreted
data.
The area of food science and nutrition is
not all about cultural practice and tradition, cooking, preservation methods,
food analysis, food microbiology, stability of foods, etc, but an area where analyzing data from existing
databases, interviewing consumers, or developing food prototypes in controlled
experimental conditions.
Quantitative research involves the collection of
relevant data and the analysis of the data. Conclusions drawn from this data
will depend largely on the methods applied for their analysis and of the
interpretation of the analytical output. Food science and nutrition are
interdisciplinary areas of knowledge with data collected from physical, microbial,
chemical, sensory, and commercial analysis. Statistics is at the center of such
data collection, data processing, data analysis, and data interpretation.
That is why a site like this is needed. A basic
knowledge of statistical analysis and experimental design is more important than
ever, especially when researching the relationship between food, food quality,
food habits, health, nutrition, and lifestyle