This course is designed for programs of food science and technology. In food science research, the recording and analyzing the data from food science experiment is complex. Statistical methods are applied to study food processing, sensory food processing, sensory quality, quality control etc in the industry. It indicates that statistics useful tool in the food science. It will enables students to understand the basic concepts of statistics and its characteristics in the fields of food sciences. After compeleting the course students can use statistics to convert raw data into a condense form and find out the averages and dispersions of different kind of data sets.
Course Material
- Total Lessons 8
- Department Institute of Food Science & Nutrition
- About Visit Profile
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Teacher
Habiba Mustafa
