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Other Applied Science Fields
Food Science and Technology
Sensory Evaluation of Food
1. Introduction to Sensory Evaluation
2. Human Sensory System
3. Principles of Sensory Testing
4. Sensory Test Methods
5. Panel Management
6. Experimental Design
7. Statistical Analysis
8. Applications in Food Industry
9. Advanced Methods and Technologies
6.
Experimental Design
6.1.
Design Principles
6.1.1.
Randomization
6.1.1.1.
Complete Randomization
6.1.1.2.
Restricted Randomization
6.1.1.3.
Randomization Methods
6.1.2.
Replication
6.1.2.1.
True Replication
6.1.2.2.
Pseudo-Replication
6.1.2.3.
Sample Size Determination
6.1.3.
Control
6.1.3.1.
Experimental Control
6.1.3.2.
Statistical Control
6.1.3.3.
Blocking Factors
6.2.
Variable Management
6.2.1.
Independent Variables
6.2.1.1.
Factor Selection
6.2.1.2.
Level Determination
6.2.1.3.
Factor Interactions
6.2.2.
Dependent Variables
6.2.2.1.
Response Selection
6.2.2.2.
Measurement Scales
6.2.2.3.
Multiple Responses
6.2.3.
Confounding Variables
6.2.3.1.
Identification
6.2.3.2.
Control Strategies
6.3.
Common Designs
6.3.1.
Completely Randomized Design
6.3.1.1.
Structure
6.3.1.2.
Analysis Methods
6.3.2.
Randomized Complete Block Design
6.3.2.1.
Blocking Strategies
6.3.2.2.
Panelist Blocking
6.3.2.3.
Session Blocking
6.3.3.
Balanced Incomplete Block Design
6.3.3.1.
Construction
6.3.3.2.
Efficiency
6.3.3.3.
Analysis Considerations
6.3.4.
Latin Square Design
6.3.4.1.
Structure
6.3.4.2.
Limitations
6.3.5.
Factorial Designs
6.3.5.1.
Full Factorial
6.3.5.2.
Fractional Factorial
6.3.5.3.
Interaction Effects
6.3.6.
Split-Plot Designs
6.3.6.1.
Whole Plot Factors
6.3.6.2.
Sub-Plot Factors
6.4.
Sample Size and Power
6.4.1.
Power Analysis
6.4.1.1.
Effect Size Estimation
6.4.1.2.
Alpha and Beta Errors
6.4.1.3.
Power Calculations
6.4.2.
Sample Size Determination
6.4.2.1.
Statistical Requirements
6.4.2.2.
Practical Constraints
6.4.2.3.
Cost Considerations
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7. Statistical Analysis