In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers — from chemists to QA specialists — should understand how insightful and intelligent data is produced.
Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas.
Featured Topics include:
- Descriptive Statistics and Graphical Interpretation
- Analysis of Variance (ANOVA)
- Regression
- Statistical Process Control (SPC)
- Gage Repeatability and Reproducibility
- Sampling
- Statistical Design of Experiments (DOE)