ABSTRACT
Computerized pattern recognition techniques have been used remarkably for the evaluation of complex food systems. The pattern recognition is applied to a variety of data for the classification of various properties and further extraction of additional information from the classified properties. However, it is not limited to the classification problems. It has been applied for analyzing chemical compositions, product authenticity, and quality control problems. Pattern recognition techniques can be a powerful predictive tool when more than one quality factor needs to be predicted. The literature has indicated that pattern recognition methods applied commonly to food analysis utilized a variety of statistical/mathematical techniques. Pattern recognition techniques have been applied to differentiate microbiological media or to classify microorganisms. W. Tham and L. J. Hajdu applied cluster analysis techniques to compare six media for isolating Staphylococcus aureus from foods.
