本課程內容包括統計之基本知識，包含描述統計、抽樣分布、區間估計、 假設檢定等，並搭配相關應用範例，輔以計算軟體之應用，進行資料分析。課程目標為讓學生可了解基本的統計分析方法，進而應用於食品科學及相關領域研究。

The content of this course includes basic knowledge of statistics, including descriptive statistics, sampling distribution, interval estimation, hypothesis testing, etc., along with relevant application examples, supplemented by the application of computing software for data analysis. The goal of the course is to enable students to understand basic statistical analysis methods and then apply them to research in food science and related fields.

利用sas軟體分析，建立學生對資料數據的處理，結果之研判及實驗工作的規劃(採用統計設計方式)。首先就族群與樣品的差異予以探討，統計時產生可能錯誤(Type I,Type II)緣由，及由族群所用的Z分布及應用時的t分布，變方分析中的單因子設計(CRD,RCBD,Latin Square)與複因子設計。迥歸分析(Simple & Multiple regression)的由來及應用。二項分布及卜瓦松分布及非母數分析常用的方法包括chi-square 、rank test等各種方法。

Use SAS software analysis to establish students' processing of data, research and judgment of results, and planning of experimental work (using statistical design methods). First, we will discuss the differences between groups and samples, the causes of possible errors (Type I, Type II) in statistics, the Z distribution used by groups and the t distribution when applied, single factor design (CRD, RCBD, Latin Square) and complex factor design in square analysis. The origin and application of Simple & Multiple regression. Commonly used methods for binomial distribution, Boisson distribution and non-primary analysis include chi-square, rank test and other methods.

生物統計學（第十二版） ; 作者: 楊惠齡 林明德 出版社/文京出版機構 新文京開發出版股份有限公司

Biostatistics (Twelfth Edition); Author: Yang Huiling, Lin Mingde Publisher/Wenjing Publishing House New Wenjing Development Publishing Co., Ltd.