Designed Experiments for Food Sciences

In this industry-specific workshop, learn how to apply DOE to food science problems. We welcome scientists, engineers, and technical professionals working in the areas of food and drink, nutrients, and other related fields. This DOE course will explore cases that come directly from the research, development, and manufacturing of food and drink.

This class is only available as a private on-site workshop.

Designed Experiments for Food Sciences

Details

Designed Experiments for Food Science (DEFSci), 2.5 days, (2.0 CEU, In-House Only)

Customized DOE applications for the food industry (developed due to popular demand!)

Optimize your Product or Process

In this industry-specific workshop, learn how to apply DOE to food science problems. We welcome scientists, engineers, and technical professionals working in the areas of food and drink, nutrients, and other related fields. This DOE course will explore cases that come directly from the research, development, and manufacturing of food and drink.

During a fast-paced two and a half days explore the use of fractional factorial designs for the screening and characterization of products or processes. Also see how to achieve top performance via response surface designs, mixture designs, combined mixture and process variable designs, and multiple response optimization. Practice applying all of these DOE tools while working through cases involving dough processing, container filling operations, product defects, protein concentrations, beverage formulations, and much more.

Stat-Ease's highly experienced DOE experts will provide you with individualized guidance and support after class to help you get started on your next project—at no extra cost!

The DEFSci workshop provides a broad survey of the three major types of DOE designs—factorials, response surfaces, and mixtures. After completing the course you may want to further your education by attending one of Stat-Ease's core courses (EDME, RSM, MIX).

Two optional fun and easy-to-read texts, DOE Simplified and RSM Simplified, authored by Mark Anderson and Pat Whitcomb, provide supplemental background reading for all DOE topics covered.

Simulations Provide Practice

Use Design-Expert® software to practice designing and analyzing experiments throughout the workshop. The software provides easy-to-use graphical tools to find key variables and view results. You will be given a path to all simulation and data files used in class, which are posted to a special Internet site where you can also link to a free fully-functional, but time-limited, copy of Design-Expert software for use after class.

"Nice mix of computer time and lecture with good real-life examples." 
—Applied mathematician and quality scientist for a medical-diagnostics manufacturer

Course Outline

 

Day 1

Section 1—Introduction to Factorial Design

 
  • Brief description of factorial design
    • The factorial design planning process
  • Basics of factorial design (microwave popcorn)
    • Multiple response optimization
 

Section 2—Enhancements for Full Factorials

 
  • Replicated full factorial (dough temperature)
    • Explanation of power
  • 25 full factorial (soup fill variation)
    • Blocking

Lunch

Section 3—Fractional Factorials

 
  • Fractional factorials
    • 25-1 fractional factorial (soup fill variation)
    • Setup and aliases
  • Minimum-run resolution V (MR5) designs (pitted pies)
    • Response transformation
Day 2 General Factorials
 
  • Processed cheese food
 

Section 4—Introduction to Response Surface Design

 
  • Factorial with center points (bench reaction)
  • Introducing Response Surface Methods “RSM”
  • Augmenting to central composite design “CCD”
  • “Good” response surface designs
  • Sizing for precision
 

Section 5—Response Surface Methodology

 
  • Instructor-led exercise (whey protein concentrate)
    • Building the design
    • Details of analysis
    • Optimization
 Lunch Section 6—Constrained Response Surface
 
  • Constrained design space
    • Optimal design
    • Sweet potato chips
   Section 7—Introduction to Mixture Design
 
  • What makes a mixture?
  • Mixture (Scheffé) polynomials
  • Simplex lattice designs (jelly beans & synthetic medium)
  • Constrained mixture (chicken feed & orange drink)
  Section 8—Introduction to Mixture Design
 
  • User defined crossed designs (fish)
  • Optimal crossed designs (fish & corn dogs)
  • Mixture amount experiments (seasoning)
  • Mixtures with categoric factors (ranch dressing)
  Summary
 
  • Next steps

Prerequisites

Math skills, knowledge of basic statistics, and exposure to simple comparative experiments (e.g. two-sample t-test) are recommended. If you aren't ready for the Designed Experiments for Life Sciences workshop, take the online PreDOE course first (a $95 value you get for free! It takes 3-6 hours to complete. You can work at your own pace). You can assess your abilities by first taking the free self-assessment questionnaire—which is available as a pre-test within the PreDOE course—at www.statease.net.

Before attending class, please go through the One-Factor Tutorial, and then look at the One-Factor Self-Study presentation. You will find links to both below.

  1. One-Factor Tutorial
  2. One-Factor Self-Study

For more information, contact the Workshop Coordinator by e-mail or by calling 1.612.746.2038.

Additional Information

PDHs 16
Additional Information No