Data Analysis in Food Science

Food analysis always starts with sampling which is the process of taking a representative fraction from a large collection of a particular product or item. Before sampling, the objective and target analytes or properties of a food must be well established and understood, so an appropriate sampling method is determined for reliable results. There are two methods of sampling: random sampling and representative sampling.

 

 

  • Food Quality
  • Nutritional value
  • Methodologies and applications
  • Present challenges in food analysis
  • Instrumental and Imaging Techniques

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