Using Experimental Design Techniques to Optimise Products – 24 and 25 March 2021 @ 07:30 (GMT)
Product code: R-DoE (AUSTRALASIA)
March 24, 2021 - March 25, 2021
Virtual option available
This module is aimed at the Asia / Australia / NZ 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.
A basic understanding of statistics is assumed i.e. knowledge of statistical significance, ANOVA
- 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.
$265.48 – $294.25 (Excluding any applicable taxes)