| Responsible Department | Department of Food Science | ||||||||||||||||||||||
| Research School | FOOD Denmark | ||||||||||||||||||||||
| Course Dates | September | ||||||||||||||||||||||
| Course Abstract | The course will focus on multi-way techniques such as multilinear-PLS, PARAFAC, and TUCKER as well as a short review of classical chemometric methods (PCR, PCR, PLS). | ||||||||||||||||||||||
| Course Home Page | http://www.kursusinfo.life.ku.dk/Kurser/PhD-multiw... | ||||||||||||||||||||||
| Course Registration | Jeanette Venla Hansen (jvh@life.ku.dk) | ||||||||||||||||||||||
| Deadline for Registration | None | ||||||||||||||||||||||
| Credits | 8 (ECTS) | ||||||||||||||||||||||
| Level of Course | PhD course | ||||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||||
| Restrictions | 20 | ||||||||||||||||||||||
| Course Content | |||||||||||||||||||||||
| Introduction to MATLAB Introduction to two-way chemometrics in MATLAB PARAFAC modeling N-PLS modeling Tucker3 modeling Preprocessing of multi-way arrays Advanced aspects A written report will be prepared in groups of two students. We urge the participants to bring their own data from research/student projects and use them as a basis for the written report. | |||||||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||||||
| Onsite version: Precourse assignment 20h 2 weeks lectures 100 h Preparation for lectures 20h Preparation of report + exam. 60 h Foreign students' version: Precourse assignment 20h 1 week lectures 35 h Preparation for lectures 15h Preparation of report 130 h | |||||||||||||||||||||||
| Learning Outcome | |||||||||||||||||||||||
| After completed course the students will be able to apply advanced chemometric methods on real world problems. The course will focus on multi-way techniques such as multilinear-PLS, PARAFAC, and TUCKER as well as a short review of classical chemometric methods (PCR, PCR, PLS). The methods treated will explicitly or implicitly cover the following application areas: classification, calibration, prediction, process optimization, spectral resolution, restrictions and interpretability of solutions. | |||||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||||
| Rasmus Bro, rb@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33296 | |||||||||||||||||||||||
| Course Fee | |||||||||||||||||||||||
| None | |||||||||||||||||||||||
| Course Costs | |||||||||||||||||||||||
| None | |||||||||||||||||||||||
| Type of Evaluation | |||||||||||||||||||||||
| Written report and oral exam | |||||||||||||||||||||||
| Work Load | |||||||||||||||||||||||
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| Other Remarks | |||||||||||||||||||||||
| The course will be available in two versions. One where the practial work is done onsite (3 weeks total) and finalized with a report and exam. And another version where (mainly foreign) students come for the first week of theory and then at home prepare a report for later approval. These students will have 4 weeks for preparing the report. | |||||||||||||||||||||||