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ASBC Annual Meeting 2002
Pre-Annual Meeting Short Course

Chemometrics and Multivariate Analysis
June 8, 2002
Sheraton El Conquistador Resort and Country Club
Tucson, Arizona, USA

Improve your understanding of chemometrics-the application of statistical and mathematical methods as well as the principles of measurement science and experimental design to efficiently extract maximum useful information. Chemometrics can help elucidate the nature of relationships between product composition and sensory properties and between instrumental measurements and sensory properties. Statistical techniques commonly applied include exploratory data analysis, pattern recognition, and empirical modeling.

Explanations will be made conceptually rather than mathematically, by showing geometric sketches. Very little math will be used (no proofs or derivations). Examples include chemistry, sensory and microbiology data.

Click Here To Read More About Chemometrics

Course Overview
1. Introduction to Chemometrics and Multivariate Data

2. Exploratory Data Analysis (EDA) techniques
      • Principal Components Analysis/ Factor Analysis
      • Cluster Analysis

3. EDA Applications
       • simplifying complex data sets by concentrating information
       • looking for structure - natural groupings, outliers, etc.
       • determining how many phenomena are represented in a data set

4. Pattern Recognition
       • Unsupervised
       • Supervised
       • K-Nearest Neighbor Analysis
       • Linear Discriminant Analysis
       • Soft Independent Modeling of Class Analogy (SIMCA)

5. Pattern Recognition Applications
       • identifying cultivars (i.e. hops or malt) or species (i.e. bacteria)
       • detecting adulteration
       • multivariate QA/QC

6. Principles (and mathematics) of Statistical Experiment Design

7. Modeling Methods
       • Ordinary Least Squares (Multiple Linear Regression)
       • Principal Components Regression
       • Partial Least Squares Regression (PLS)

8. Modeling Examples
       • instrument operating conditions
       • composition-to-property relationships (i.e. haze, flavor)
       • molecular structure-to-property relationships (flavor)

9. Multivariate Calibration
       • measuring multiple analytes in samples
       • measuring single analytes in difficult matrices

Course Director
Karl Siebert, Ph.D., Professor of Biochemistry
Cornell University

Course Fee
$349 - ASBC Member
$399 - Nonmember

Course Schedule
7:30 a.m. - Registration
8:15 a.m. - Course Begins
4:30 p.m. - Adjourn

Course fee includes two refreshment breaks and group luncheon.

Click Here To Print A Registration Form

Questions?
Contact ASBC Continuing Education
Jessica Mustful
American Society of Brewing Chemists
3340 Pilot Knob Road
St. Paul, MN 55121-2097 USA
Telephone: +1.651.994.3836
Facsimile: +1.651.454.0766
E-mail: jmustful@scisoc.org
Website: www.asbcnet.org

© Copyright 2002 by the American Society of  Brewing Chemists. All rights reserved.