AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Agricultural Experimentations

Content

- Basic Principles of Experimental Design (randomization, replication, local control).
- Size and shape of experimental units.
- Completely randomized design. A posteriori multiple and a priori comparisons tests.
- Randomized complete block design. Latin square design. Full factorial designs. Split plot and strip plot designs
- Correlation and Linear Regression. Data transformation.

Learning results

The course provides primary knowledge about agricultural experimental designs and analysis of data.
The aim of this course is to train students in experimental design, statistical processing, analysis and interpretation of data resulting from of one factor (OFAT)- and multifactorial experiments in Agricultural Sciences.
Upon completion of the course, students will be able to evaluate the effect of various interventions on their experiments and make rational decisions with respect to questions raised at the production level or in research.

Bibliography

Gomez, K. A., & Gomez, A. A. (1984). Statistical Procedures for Agricultural Research. (2nd ed.) (pp.680). New York: John Wiley and Sons.
Alan G. Clewer &Scarisbrick DH (2001) Practical Statistics and experimental design for plant and crop science. Wiley
Kuehl, R. (2000). Design of experiments: statistical principles of research design and analysis (2nd ed.). Pacific Grove (Calif.): Duxbury press.
Montgomery, D. C. (2012). Design and analysis of experiments (8th ed.). Hoboken (N. J.): Wiley.
Peterson, R. G. (1994). Agricultural Field Experiments. Design and Analysis. New York: Marcel Dekker.
Reza Hoshmand, Α. (1994): Experimental Research Design and Analysis. CRC Press
Kaltsikis, Pantousis I (1997). Agricultural Experimentation Simple Experimental Designs

Related scientific journals: Crop Science, Molecular Breeding, Euphytica, Transgenic Research

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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