Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

College of Food Nutrition and Dietetics

An Outcome-Based Learning Program

1. UNIVERSITY

VISION: The Laguna State Polytechnic University is a center of sustainable development initiatives transforming lives and communities.

MISSION: LSPU provides quality education through responsive instruction, distinctive research, and sustainable extension and production services for
improved quality of life towards nation building.

QUALITY POLICY: LSPU delivers quality education through responsive instruction, distinctive research, sustainable extension and production services.
Thus, we are committed with continual improvement to meet applicable requirements to provide quality, efficient and effective services to the
university stakeholders’ highest level of satisfaction through an excellent management system imbued with utmost integrity, professionalism and
innovation.

AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)

Program: Bachelor of Science in Food Technology Academic Year: 2020-2021
Course Title: Applied Statistics (Food Science) Semester: Second Summer: ______
Pre-Requisites: No. of Units: __ 3_ No. of Hours 54
hrs.

Part 1. Course Description

This course covers statistical methods for food science which begins with the basics and terminology, nature of data and their collection, descriptive
statistics, analysis of differences – significance testing, types of significance and test, association, correlation and regression, experimental design, sensory
consumer data, instrumental data, food product for formulation, statistical quality control and lastly the multivariate applications.

Part 2. Outcomes-based Macro Curriculum Framework

Intended Learning Outcomes (ILOs)
Program Intended Course Intended
Institutional (ILOs)
Learning Outcomes Learning Outcomes
LSPU Graduate Attributes When you have fully completed the Bachelor of When you have fully completed the Math 221
Science in Food Technology, you should be Applied Statistics, you should be graduates
LSPU-ACAD-SF-015 Rev 1 17 April 2018
 LSPU Graduates is expected to be a: graduates who: who:

INTEGRITY 1. Responsible and Upright Citizen, who is 1. Understand and apply the principles a. Identify the problem and
capable of achieving high level personal and various facets of food appropriate analytical
well-being contributive to the harmony technology, including sensory technique.
and betterment of the profession, evaluation in practical situation,
family, society, and nation. problem-solving and environmental
I. Professionally Skilled, who applies 3. Evaluate the microbiological, b. Design an Experimental
PROFESSIONALISM

technological as worker-leader in the physical, chemical, sensory and methodology for research
field of expertise apt to the global functional properties of food; and development
needs. 4. Explain the functionality of different
food ingredients and chemical
changes occurring during post-
harvest handling, preparation,
processing, packaging and storage,
including reactions involving
II. Creative and Critical Thinker, who 7. Understand and apply the principles c. Apply statistical principles
articulates and produces of engineering as they relate to to food science applications
entrepreneurial resources extended to converting agricultural commodities
families and community for to finished products;
improvement. 8. Create new product ideas, concepts
and procedures leading to innovative
INNOVATION

food technologies.
III. Competent Research Oriented 9. Demonstrate communication skills d. Analysis and interpretation
Individual, who is able to analyze facts (i.e. oral and written) that lead to e. Reporting and
methodically, discover and establish success in a food technology career dissemination to end user
new theory to use in solving problems including preparation of proposals,
and decision-making contributory to the position papers, technical reports,
sustainability of the needs of the
communicating technical information
community.
to a non-technical audience, making
formal and informal presentations.

Part 3. Curriculum Mapping

LSPU-ACAD-SF-015 Rev 1 17 April 2018

 Program Outcomes
Course Intended Learning Outcome
PO 1 PO 2 PO 3 PO 4 PO 5 PO 6 PO 7 PO 8 PO 9
Identify the problem and appropriate analytical technique. I/P
Design an Experimental methodology for research and development I/P I/P I/P I/P I/P
Apply statistical principles to food science applications I/P I/P
Analysis and interpretation P/D
Reporting and dissemination to end user P/D

Legend:
I – Introduced
P – Practiced skills with supervision
D – Demonstrated skills without supervision

Part 4. Teaching and Learning Matrix

WEEK Intended Learning Outcomes

Course Contents Teaching-Learning Activities Assessment Tasks
(ILOs)
1 Internalize the significance of Orientation of the course and review Open Discussion Question and Answer
the course and their roles to of VMGO Forum
achieve the Vision, Mission, Discussion of the curriculum
Goals and Objectives of LSPU.

2 ILO 1, 2, 3 I. Basics and Terminology  Power point  Recitation

A. Introduction presentation
B. The importance of (lecture)
Statistics
C. Applications of
Statistical
Procedures in Food
Science
D. Focus and
Terminology
LSPU-ACAD-SF-015 Rev 1 17 April 2018
 3 ILO 1, 2, 3, 4, 5 II. Introduction to Statistics  Power point  Quiz Recitation
A. History of Statistics presentation
B. Definition and (lecture)
Importance
C. Branches of Statistics
4-6 ILO 1, 2, 3, 4, 5 III. Data Collection  Power point 
A. Sources of Data presentation
B. Constants and (lecture)
Variables
C. Scales of
Measurement
D. Population and
Sample
E. Sampling Methods
and Techniques
7-8 ILO 1, 2, 3, 4, 5 IV. Data Presentation  Power point 
A. Stem-and-Leaf presentation
Display  (lecture)
B. Textual, tabular, and
graphical form
C. Frequency
Distribution Table
D. Frequency Polygons,
and Cumulative
frequency
distribution.
9 MIDTERM EXAMINATION
10-11 ILO 1, 2, 3, 4, 5 V. Descriptive Statistics  Power point  Quiz
A. Measures of Central presentation  Recitation
Tendency (lecture)  Exam
B. Measures of  Laboratory exercise
Dispersion or
Variation
C. Measures of
Location
12 ILO 1, 2, 3, 4, 5 VI. Probability  Power point  Quiz
A. The Fundamental presentation  Recitation
LSPU-ACAD-SF-015 Rev 1 17 April 2018
 Counting Principle (lecture)
B. Summation Notation  Laboratory exercise
C. Factorial
D. Permutation
E. Combination
F. Basic Concept of
Probability
11-12 ILO 1, 2, 3, 4, 5 VII. Probability Distribution  Power point  Quiz
A. Normal Distribution presentation (lecture)  Recitation
B. Binomial Distribution  Laboratory exercise
C. Poisson Distribution
D. Skewness
E. Kurtosis
13-14 ILO 1, 2, 3, 4, 5 VIII. Hypothesis Testing  Power point  Quiz
A. Types of Hypothesis presentation (lecture)  Recitation
B. Types of Errors  Laboratory exercise
C. Level of Significance
D. One-tailed and Two-
tailed Tests
E. Steps in Hypothesis
Testing
15-16 ILO 1, 2, 3, 4, 5 IX. Parametric Test  power point  Quiz
A. Pearson Product presentation (lecture)  Recitation
Moment Correlation  Journal Reading
Coefficient
B. Linear Regression
C. T-test
D. Z-Test
E. Analysis of Variance
(ANOVA)
17 ILO 1, 2, 3, 4, 5 X. Non-Parametric Tests  Power point  Quiz
A. Chi-square Analysis presentation (lecture)  Recitation
B. Spearman rank order  Laboratory exercise  Exam
Correlation

LSPU-ACAD-SF-015 Rev 1 17 April 2018

 18 FINAL EXAMINATION

Part 5. References

 Students’ Handbook
 Bower, J.A. (2013). Statistical Methods for Food Science. Published by John Wiley & Sons, Ltd. ISBN 978-1-118-54164-7 (softback :
alk. paper) – ISBN 978-1-118-54159-3 – ISBN 978-1-118-54160-9 (epdf) – ISBN 978-1-118-54161-6 (emobi) – ISBN 978-1-118-54162-3
(epub) 1. Food–Research–Statistical methods.
 Roman, A. (2015). Fundamentals of Statistics for Research

Materials
Laptop
Projector
Refrigerator
Chemical reagent

Part 6. Learners’ Assessment (Grading System)

Activity Sheets 40%

Output/Exam 40%
Class Discussion 20%

Total 100%

Part 7. Course Policies

1. Regular attendance is required for all students; three (3) unexcused absences will mean automatically dropped from the course.
2. Wearing of the University students’ ID and uniform at all times is required for all the students except when having field activities.
3. Active participation individually or in group is expected.
4. Fifteen (15) minutes of tardiness is equivalent to one (1) period of absence.
5. Student shall abide the instructor/professor’s policy on the submission of learning outputs based on the metrics and deadlines given.

Prepared by: Reviewed : Approved:

LSPU-ACAD-SF-015 Rev 1 17 April 2018

 PAUL EMMANUEL P. DELA ROSA JAHZIELA S. SERRANO ERICA B. TABUAC, Ph.D.
Faculty Program Coordinator Dean, College of Food Nutrition and Dietetics

LSPU-ACAD-SF-015 Rev 1 17 April 2018