Statistical Methods in Food Science Research: A Comprehensive Overview

This article provides an in-depth exploration of key statistical methods used in food science research, including one-way ANOVA, two-way ANOVA, Tukey's test, t-test, Duncan's test, univariate GLM mean, factorial experiments, and their application using SPSS software. One-way ANOVA is used to compare means across multiple groups, while two-way ANOVA assesses the effects of two factors on a response variable. Tukey's test is employed for post hoc analysis following ANOVA to identify significant differences between group means. T-tests are useful for comparing means between two groups. Duncan's test is another post hoc test similar to Tukey's. Univariate GLM mean and factorial experiments help analyze complex interactions between multiple factors. Graph: (Graph illustrating results from a hypothetical food science experiment) Table: (Table showing sample data and results from statistical analyses). In conclusion, understanding and applying these statistical methods are essential for drawing valid conclusions from food science experiments. Researchers can utilize software like SPSS and Excel to perform these analyses efficiently and generate informative charts for visualization

کلیدواژه ها:

ANOVA ، Food Science Research ، SPSS ، Statistical Methods