Useful Links
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
Statistical Analysis
Data Management
Data Collection Systems
Paper Ballots
Electronic Systems
Mobile Applications
Data Entry
Quality Control
Validation Procedures
Error Detection
Data Storage
Database Design
Security Measures
Backup Procedures
Descriptive Statistics
Measures of Central Tendency
Mean
Median
Mode
Measures of Variability
Standard Deviation
Variance
Range
Data Visualization
Histograms
Box Plots
Scatter Plots
Discriminative Test Analysis
Binomial Tests
Paired Comparison Analysis
Duo-Trio Analysis
Statistical Tables
Chi-Square Tests
Triangle Test Analysis
Goodness of Fit
Non-Parametric Tests
Friedman Test
Wilcoxon Tests
Sign Tests
Descriptive Analysis Statistics
Analysis of Variance
One-Way ANOVA
Two-Way ANOVA
Mixed Models
Assumptions Testing
Multiple Comparisons
Tukey's Test
Duncan's Test
Bonferroni Correction
Multivariate Analysis
Principal Component Analysis
Data Reduction
Interpretation
Visualization
Discriminant Analysis
Cluster Analysis
Consensus Methods
Generalized Procrustes Analysis
STATIS Method
Consumer Test Analysis
Parametric Tests
t-Tests
ANOVA for Hedonic Data
Non-Parametric Tests
Mann-Whitney Test
Kruskal-Wallis Test
Frequency Analysis
Chi-Square Tests
JAR Scale Analysis
Penalty Analysis
Preference Mapping
Internal Preference Mapping
External Preference Mapping
PREFMAP Analysis
Advanced Statistical Methods
Mixed Effects Models
Random Effects
Fixed Effects
Model Selection
Survival Analysis
Shelf-Life Applications
Hazard Functions
Bayesian Methods
Prior Distributions
Posterior Analysis
Previous
6. Experimental Design
Go to top
Next
8. Applications in Food Industry