The Value of using Design of Experiments (DOE) in Food Product Development and Manufacturing.
Date: Thursday 22 October 2020
Time: 4.30 - 5.30pm (AEDT)
CPD Points: 1
Event Sponsor: Sensory Solutions
The talk will promote the use of statistical experimental design (DOE) through all stages of the manufacturing cycle from process development through to market-place testing. By taking a structured approach rather than a one at a time nudging to optimising process or recipe settings, efficiency is gained at the same time as uncovering key synergies/interactions between process components. With the easy availability of software to support the task experiments can be designed, conducted and analysed visually with just basic statistical “know how”. These ideas will be illustrated using case studies on both processes and products. This webinar should be of interest to many researchers, scientists and technicians involved in the food industry including (not exclusively): nutritionists and dieticians, food product developers, flavour scientists, sensory scientists and market researchers, food packaging scientists, food engineers, process engineers and all food science students.
Presenter: Anne Hasted MSc, CSTAT
Anne Hasted has had an extensive career as an applied statistician, initially as an academic statistician at Reading University UK and then for 30 years building up and running Qi Statistics, a consultancy company, which offers statistical training, data analysis and consultancy support to research and industry. She now has a more relaxed role as “senior consultant to the company. Anne has extensive training and consultancy experience in manufacturing, product development and market research and has an international reputation for “user friendly” training.
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