Using Experimental Design Techniques to Optimise Products – 18 and 19 March 2021 @ 15:00 (GMT)

Product code: R-DoE (USA)

Remote training

March 18, 2021 - March 19, 2021

Virtual option available

This module is aimed at the USA / EU market because of the time it will be delivered in GMT.

The course focuses on the statistical techniques of experimental design (DoE) applied to sensory and consumer science projects. It covers the approaches to product optimisation which control the recipes/processing variables tested with the aim of giving clear guidance on the key drivers of sensory/consumer responses. There are many different software tools which help with this, creating the experimental sample designs and providing graphical analysis to aid interpretation of the results.

The course content (split over the 2 x 1 hr sessions) is as follows:

  • Motivation for use of structured sample designs.
  • Finding the key influences on consumer liking and sensory characteristics and uncovering interactions between ingredients and process parameters.
  • Using these key parameters to plan further studies to optimise and predict liking.
  • Dealing with more difficult problems -investigating the complete recipe or mixture.
  • Visualisation of the response surfaces, simultaneous optimisation of several performance measures including cost.

Design techniques (factorials, response surfaces, mixtures) will be illustrated by case studies using consumer and sensory panel data.

The different software options that could be used (e.g. Design Expert, JMP, Minitab, XLSTAT, MODDE etc.) will be discussed.

Course Pre-Requisites:

A basic understanding of statistics is assumed i.e. knowledge of statistical significance, ANOVA

Purchase Info:

  • After you complete your purchase you will receive an email with a link and password for the session.
  • A pdf of course notes and any other required course materials will be sent to you for you to print off.


Select currency

$265.48$294.25 (Excluding any applicable taxes)

Other course information

This short course is based on the face-to-face training developed with Hal MacFie for sensory and consumer scientists, but instead offered in bite-size chunks redesigned for online learning, as part of a remote training package. You can sign up for as many or as few modules as you wish. They have been created to be delivered stand alone, although some may have pre-requisites regarding assumed statistical knowledge, so check the course details before booking!