Several books have been written about the application of mathematical and statistical tools in food engineering, but very few books are actually focused or cover the topic in depth. These tools are essential in food engineering. Mathematical techniques have been used in process analysis, design and optimization from an empirical to a scientific and model-based approach. This book is a source of information on mathematical and statistical methods that can be applied in food engineering. The use of these techniques is also illustrated through case studies, which will make it easier for researcher in terms of development of alternative processes and their optimization in food engineering and technology. With contributions from leading academics and scientists from all over the world, this book focuses on new areas of mathematical and statistical method for food engineering to help meet the increasing food demand. The book is easy to use. It will help researchers and students to overcome their apathy in using these tools, and to appreciate the usefulness of analytical tools. The book provides valuable resources for students, researchers, teachers and professionals of food engineering. Key features:

• Provides detailed descriptions on engineering/ design/ modeling/ evaluation aspects of food engineering, from preparation to production to processing to consumption.
• Presents cutting-ege mathematical and statistical methods used for research in food engineering.
• Serves as an essential reference on the fundamental concepts of mathematical and statistical applications associated with food engineering.
• Combines theory with a practical exercise-driven approach, making it accessible to professionals with varying degrees of statistical skill

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