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Università degli Studi di Parma Università degli Studi di Parma
Second cycle degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

APPLICATION OF CHEMIOMETRIC TECHNIQUES FOR FOOD ANALYSIS
cod. 1008518

Academic year 2019/20
1° year of course - First semester
Professor
- Marilena MUSCI
Academic discipline
Chimica analitica (CHIM/01)
Field
Discipline delle tecnologie alimentari
Type of training activity
Characterising
50 hours
of face-to-face activities
6 credits
hub:
course unit
in ITALIAN
lectures timetable unavailable
exam calls
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Learning objectives

Students will be able to deal with different challenges related to planning of experiments, quantitative analysis, quality control and comparison of data set

Prerequisites

Knowledge of basic principles of analytical chemistry

Course unit content

The course will provide student with knowledge of theoretical principles and applications to food analysis of chemometric techniques as distribution, hypothesis testing,ANOVA, regression, experimental design and quality control

Full programme

Definition of population and sample. Population parameters and their estimators. Normal distribution. Standardized normal distribution. Hypothesis testing. Student's distribution. Student's test: comparison of two means.Comparison of two variances. Normality tests. Outliers (Grubb's test). Analysis of variance .
Experimental design. Quality control. Multivariate statistical analysis: principal component analysis, linear discriminant analysis.
Linear regression. Residual analysis. Analysis of variance.Methods of quantitative analysis: external standard, internal standard, standard addition.
Trueness
Systematic errors. Matrix effect. Certified reference materials.

Bibliography

- J.N. Miller, J.C. Miller “Statistics and chemometrics for analytical chemistry” Pearson Prentice Hall
- D.L. Massart et al. “Handbook of chemometrics and qualimetrics” Part A Elsevier

- S.R. Chrouch, F.J. Holler “Applications of Microsoft Excel in analytical chemistry” 2 ed Belmont C.A. Brooks/Cole

Teaching methods

Frontal lessons and laboratory work with Excel

Assessment methods and criteria

Oral examination and Excel exercises

Other information

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