1 Basics and terminology.
2 The nature of data and its collection.
3 Descriptive Statistics.
4 Analysis of differences - significance testing.
5 Types of significance test.
6 Association, correlation and regression.
7 Experimental Design.
Part II: Applications.
8 Sensory and consumer data.
9 Instrumental data.
10 Food Product Formulation.
11 Statistical Quality Control.
12 Multivariate Applications
- Emphasises the univariate approach for the food analyst, formulator and sensory scientist
- Takes a ‘hands on’ approach, with worked examples using calculator and computer and involving a minimum of mathematical formulae