Concepts on experimental design and modelling detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-V scheme and its subjects refer to Food Tech Professional Elective-V syllabus scheme. The detailed syllabus of concepts on experimental design and modelling is as follows.
Course Objectives:
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Unit I
INTRODUCTION TO EXPERIMENTAL DESIGN 9
Importance of experiments- experimental strategies, basic principles of design, terminology. Concepts of random variable, probability, density function cumulative distribution function. Sample and population. Measure of Central tendency- Mean median and mode, Measures of Variability, Concept of confidence level. Statistical Distributions- Normal, Log Normal & Weibull distributions. Hypothesis testing, Probability plots, choice of sample size, normal probability plot, linear regression model.
Unit II
DESIGN OF EXPERIMENTS -SINGLE AND MULTIFACTOR EXPERIMENTS 9
Types of Design of experiments- Completely randomized design, Randomized block design, Latin square design, Two and three factor full factorial experiments, 2K factorial Experiments, Confounding and blocking designs, Plackett- Burman design.
Unit III
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Unit IV
ANALYSIS AND INTERPRETATION METHODS 9
Measures of variability, Ranking method, Column effect method & Plotting method, Analysis of variance (ANOVA) in Factorial Experiments- one way ANOVA, two way ANOVA and multi way ANOVA, Pairwise comparison- Tukey’s test and Fisher LSD test, Regression analysis, Statistical analysis, estimation of model parameters, model adequacy checking, Forming mathematical models from experimental data- First order, second order models.
Unit V
DESIGN OF EXPERIMENTS 9
Design using Orthogonal Arrays, Data analysis, Robust design- control and noise factors, S/N ratios, parameter and tolerance design concepts, case studies.
Course Outcomes:
At the end of the course the students will be able to
- Understand the basic concepts related to experimental design
- Understanding the different types of design and its relevance to real time experiments.
- Gain knowledge in analyzing the design and developing appropriate models
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.