NFOB16000U Exploratory Data Analysis / Chemometrics
Bacheloruddannelsen i fødevarer og ernæring
In industry and research huge amounts of physical, chemical,
sensory and other quality measurements are produced on all sorts of
materials, processes and products. Exploratory data analysis /
chemometrics offers a tool for extracting the optimal information
from these data sets through the use of modern software and
computer technology.
The course will give a step-by-step theoretical introduction to
exploratory data analysis / chemometrics supported by practical
examples from food science, environmental science, pharmaceutical
science etc.
Methods for exploratory analysis (Principal Component Analysis),
multivariate calibration (Partial Least Squares) and basic data
preprocessing are considered. Understanding and interpretation of
the computed models is central. As is methods for outlier detection
and model validation. Computer exercises and cases will be
performed applying user-friendly software. A thorough introduction
to the software will be given.
The course introduces basic chemometric methods (PCA and PLS) and their use on different kinds of multivariate data of relevance for research and development. Furthermore, the exploratory element in research and development is illustrated.
After completing the course the student should be able to:
Knowledge
- Describe chemometric methods for multivariate data analysis (exploration and regression)
- Describe techniques for data pre-preprocessing
- Describe techniques for outlier detection
- Describe method validation principles
- Describe methods for variable selection
- Understand the basics of the algorithms behind the PCA and PLS
Skills
- Apply theory on real life data analytical cases
- Apply commercial software for data analysis
- Interpret multivariate models (both exploratory and regression)
Competences
- Discuss and respond to univariate versus multivariate data analytical methodology in problem solving in society
Compendium which can be bought in the book store. Notes, papers and other course material (see Absalon for details)
- Category
- Hours
- Exam
- 1
- Guidance
- 7
- Lectures
- 24
- Preparation
- 59
- Project work
- 80
- Theory exercises
- 35
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 15 minWritten assignment, during courseIndividual oral examination without preparation time in the final report and the course curriculum. The oral examination weights 50%, while the remaining 50% is based on the final report.
- Aid
- Only certain aids allowed
You are allowed to bring your written report to the exam
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
Re-submission of final report, otherwise same as ordinary exam
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOB16000U
- Credit
- 7,5 ECTS
- Level
- Bachelor
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- A
- Course capacity
- 80
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Åsmund Rinnan (3-71718250767f7f743e7b853e747b)