NFOK14020U Exploratory Data Analysis / Chemometrics
MSc Programme in Agriculture
MSc Programme in Biology-Biotechnology
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, agro technology, medicine,
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 the project 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
Skills:
Apply theory on real life data analytical cases
Apply commercial software for data analysis
Report in writing a full data analysis of a given problem including
all aspects presented under Knowledge.
Interpret multivariate models (both exploratory and regression)
Competences:
Discuss and respond to univariate versus multivariate data
analytical methodology in problem solving in
society
Textbook: Compendium
Notes, papers and other course material.
- Category
- Hours
- Exam
- 1
- Guidance
- 7
- Lectures
- 24
- Preparation
- 59
- Project work
- 70
- Theory exercises
- 45
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 15 min under invigilationIndividual oral examination without preparation time in the project report and the course curriculum. The oral examination weights 100%.
- Exam registration requirements
- Handing in written report
- Aid
- Only certain aids allowed
You're 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
Criteria for exam assesment
Fullfilment of learning outcome
Course information
- Language
- English
- Course code
- NFOK14020U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- C (Mon 13-17 + Wednes 8-17)
- Course capacity
- Max. 60
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Åsmund Rinnan (3-6363744268717166306d7730666d)