sensory evaluation statistical methods and interpretation · the fundamental theory behind the...

Short Courses in Sensory Science: Sensory Evaluaon - Stascal Methods and Interpretaon 20—24 January 2020 University of Nongham, Suon Bonington campus Division of Food, Nutrion and Dietec, School of Biosciences https://www.nottingham.ac.uk/biosciences/research/themes/food-and- drink/food-and-drink.aspx Introducon Do you know how to analyse sensory data? Have you ever wondered why you analyse your sensory data using the techniques you do, or do you ever queson the validity of your conclusions? This four day intensive course takes delegates through some of the fundamental theory behind the stascal analysis of sensory data. Starng with univariate techniques and moving through to mulvariate analysis, the course highlights important issues for the applicaon and interpretaon of stascal techniques. Delegates will gain a deeper understanding of the roune techniques used to analyse sensory and consumer data, but also the consequences of making parcular choices and hence develop confidence in the analysis and interpretaon of sensory data. Through the use of lectures and a series of praccal acvies delegates gain hands on experience of data analysis and the range of sensory and stascal packages available. Aims and Objecves By the end of the course delegates will be able to: Appreciate and apply a range of stascal techniques. Understand when to apply univariate and mulvariate stascs. Interpret a range of stascal outputs. Content Analysis of difference and similarity tests. Univariate stascs, including analysis of variance Mulvariate stascs, including Principle Component Analysis (PCA) and Mulple Factor Analysis (MFA) Analysis of Check All that Apply (CATA) data and Correspondence Analysis (CA) Cluster analysis and preference mapping. Teaching Team Dr Qian Yang, Assistant Professor in Sensory Science at the University of Nongham. Dr Anne Hasted, honorary Associate Professor at the University of Nongham and QI stascs Prof Hal McFie, honorary Professor at the University of Nongham. Cost and Registraon The cost of the module for 2020 is £1840 (no VAT). For details or to register, please contact: Liz Dinneen, Course Co-ordinator University of Nongham, Suon Bonington Campus, Loughborough, LE12 5RD Tel: 0115 951 6610 Email: [email protected] Further Study Opportunies This module is part of a group of six modules, that constute our Post-graduate Cerficate in Sensory Science, further details of which can be obtained from Liz Dinneen. https://www.nottingham.ac.uk/biosciences/study/cpd/sensory-science.aspx

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Page 1: Sensory Evaluation Statistical Methods and Interpretation · the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving

Short Courses in Sensory Science:

Sensory Evaluation - Statistical Methods and Interpretation 20—24 January 2020 University of Nottingham, Sutton Bonington campus

Division of Food, Nutrition and Dietetic, School of Biosciences https://www.nottingham.ac.uk/biosciences/research/themes/food-and-drink/food-and-drink.aspx

Introduction Do you know how to analyse sensory data? Have you ever wondered why you analyse your sensory data using the techniques you do, or do you ever question the validity of your conclusions?

This four day intensive course takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques. Delegates will gain a deeper understanding of the routine techniques used to analyse sensory and consumer data, but also the consequences of making particular choices and hence develop confidence in the analysis and interpretation of sensory data.

Through the use of lectures and a series of practical activities delegates gain hands on experience of data analysis and the range of sensory and statistical packages available.

Aims and Objectives

By the end of the course delegates will be able to:

Appreciate and apply a range of statistical techniques.

Understand when to apply univariate and multivariate statistics.

Interpret a range of statistical outputs.

Content Analysis of difference and similarity tests.

Univariate statistics, including analysis of variance

Multivariate statistics, including Principle Component Analysis (PCA) and Multiple Factor Analysis (MFA)

Analysis of Check All that Apply (CATA) data and Correspondence Analysis (CA)

Cluster analysis and preference mapping.

Teaching Team

Dr Qian Yang, Assistant Professor in Sensory Science at the University of Nottingham.

Dr Anne Hasted, honorary Associate Professor at the University of Nottingham and QI statistics

Prof Hal McFie, honorary Professor at the University of Nottingham.

Cost and Registration The cost of the module for 2020 is £1840 (no VAT). For details or to register, please contact: Liz Dinneen, Course Co-ordinator University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD Tel: 0115 951 6610 Email: [email protected]

Further Study Opportunities This module is part of a group of six modules, that constitute our Post-graduate Certificate in Sensory Science, further details of which can be obtained from Liz Dinneen.

https://www.nottingham.ac.uk/biosciences/study/cpd/sensory-science.aspx

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