UCC CPD courses

Methods of Data Analysis in Process and product Development PE6001

About

Fact File

  • Title

    Methods of Data Analysis in Process and product Development PE6001

  • Code

    PE6001

  • College

    Science, Engineering and Food Science

  • Duration

    On-line

  • Teaching Mode

    Part-Time. See Additional Teaching Mode Information for more info.

  • Qualifications

    CPD Module

  • Fees

    €625.00 See Fees and Costs for full details.

  • Entry Requirements

    • Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element Food or Agricultural Science, with a minimum of second class honours Grade 2 or equivalent. • Candidates should be concurrently registered (or intending to register) for a Research Degree programme (e.g. MRes, MSc. or PhD.). OR • Hold a level 9 or level 10 degree in a food science, nutrition, engineering or science related discipline and • Be currently working in a food, agri-food or related organisation on a developmental programme (for example a post-doctoral fellowship) as deemed appropriate by the programme Academic Director. See Requirements for full details.

  • Closing Date

    30th June / 30th October 2022

  • Venue

    On-line

  • Credits

    5

  • Start Date

    Semester I 12th September 2022/Semester II

Outline

Module Objective: To provide basic skills in proper planning of experiments and handling of quantitative data produced.

Module Content: 1. Expressing relationships between factors and response (i.e., causes and effect, or input and output variables) with mathematical models as seen in the MS-Excel environment.
2. Expressing sets of experimental data with mathematical models (model fitting by least squares regression).
3. Quantifying and analysing the importance of factors and interactions beetween factors in the behaviour (response) of a system (Pareto analysis and ANOVA).
4. Effective planning of experiments to establish the relative importance and influence of various factors and choices on the response.
5. Finding points of optimum with response surface analysis: best combinations of settings of the most influential factors that provide an optimum response as inferred by a response surface model based on experimental data.
6. Handling variability in a system: improving performance and consistency with the Taguchi method.

Learning Outcomes: On successful completion of this module, students should be able to:

  • Be able to plan experiments to determine which factors (parameters, variables) are more influential on their paraticular system of interest.
  • Quantify the significance of the various factors and interactions.
  • Identify points of optimum.
  • Analyse and account for natural variability.

Additional Teaching Mode Information

Teaching Method(s): 6 x 1hr(s) Lectures; 6 x 2hr(s) Practicals (computer and guest speaker).

 

Requirements

  • Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element Food or Agricultural Science, with a minimum of second class honours Grade 2 or equivalent.
  • Candidates should be concurrently registered (or intending to register) for a Research Degree programme (e.g. MRes, MSc. or  PhD.).

OR

  • Hold a level 9 or level 10 degree in a food science, nutrition, engineering or science related discipline and
  • Be currently working in a food, agri-food or related organisation on a developmental programme (for example a post-doctoral fellowship) as deemed appropriate by the programme Academic Director.

 

Fees and Costs

€625.00

How Do I Apply

 Applications for this module are now open.

  • To apply for this module please log on to the UCC APPLY page and create an account.  
  • Gather any additional documents required (including a passport-style photo), copy of your degree parchment if not a previous UCC graduate.
  • An application fee of €35 will be payable on submission of your application via the same platform.

 

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