Catalogue of Modules, University of Nottingham

D24SS2 Sensory Evaluation - statistical methods and interpretation
(Last Updated:03 May 2017)

Year  17/18

Total Credits: 10

Level: Level 4

Target Students:  PGCert Sensory Science There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice.

Taught Semesters:

SemesterAssessment
Full Year Assessed by end of Spring Semester 

Prerequisites: Entrance requirements as set out in the University of Nottingham Regulations and the supplementary regulations for this Certificate Course.

Corequisites:  None.

Summary of Content:  Univariate and multivariate and interpretation statistics including ANOVA and updated content. Principal Component Analysis

Method and Frequency of Class:

ActivityNumber Of WeeksNumber of sessionsDuration of a session
Lecture 23 weeks2 per week8 hours
Workshop 23 weeks2 per week8 hours

Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester

Further Activity Details:
4 consecutive day intensive course. Student centered reading material and introductory exercises via Moodle: 15 hours; intensive 4 day taught course: 32 hours; coursework and revision: 53 hours.

Method of Assessment: 

Assessment TypeWeightRequirements
Exam 1 60 Compulsory short answer questions. 1 hour. 
Coursework 1 40 Problem solving exercise (1500 words plus annotated output) 

Convenor: 
Professor J Hort

Education Aims:  To review the statistical knowledge and statistical techniques required for effective analysis of sensory data

Learning Outcomes:  On successful completion of this module, students will be able to: Discuss a range of key statistical concepts in the context of parametric and non-parametric sensory data analysis Describe and evaluate a range of statistical techniques commonly applied to sensory data Analyse, interpret and present sensory data using appropriate statistical techniques

Offering School:  Biosciences


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