Bayesian solutions for food-science problems?


  • M.A.J.S. Van Boekel


This paper starts with an overview of some typical food-science problems. In view of the development of safe and healthy food, the use of mathematical models in food science is much needed and the use of statistics is therefore indispensable. Because of the biological variability in the raw materials on the one hand and the complex nature of foods on the other hand food-science problems are characterized by a high degree of uncertainty as well as variability. Consequently, when dealing with these problems Bayesian statistics could be very helpful; however, it is hardly used at all. This paper discusses some possible applications concerning the modelling of food quality and food safety. It is concluded that a Bayesian approach could be quite useful and its potential should be further explored in future research