FSN 508 - Statistics for Food Scientists

Prerequisite, MATH 203. This course provides students in the food science graduate program an applied approach to statistical concepts and procedures used in food science. Fundamental statistical concepts will be discussed and common applications of statistics in food science will be presented. Statistical methods are important tools employed in both food science and sensory/consumer science applications, and this course will include topics that cover applications in both areas. All statistical calculations are going to be done using R. (Offered fall semester.) 3 credits