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
Theoretical lectures and exercises with the software Excel will be performed in the classroom and on line via Teams (streaming) and Elly (download of videolessons)
Assessment methods and criteria
Oral examination about topics discussed during the course. Written examination based on Excel exercises; duration 4 hours. Students will be provided with main formulas for solving proposed problems.
Oral and written examination could be perofrmed in the preferred order. Exams will be prerformed in the classrom except in the case of sanitary emegency; in this case exams will be performed on line. Final score is calculated as average of oral and written examination.
Other information
Cause the COVID-19 emergency, teaching and examination possible changes will be promptly notified to the students
