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Making Sense of the Numbers: Statistics for Food Scientists

**Now approved for Certified Food Scientist Contact Hours!**

Course Code: LF0607CA16

Statistics for Food Scientists

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Date & Time

Last Held: September 25, 2015
8:30am - 4:30pm (Check in time: 8:00am)

Next offering tentatively planned for September 2016. Registration will open when course date is confirmed.


Simon Burns, Food Science Statistics Course Attendee"Frank and Viktor are extremely knowledgeable and keep the subject matter engaging and easy to assimilate. I am taking a lot of new tools back to my workplace."

-Simon Burns, Senior Quality Assurance Analyst, Wawa

Read more student reviews.

Don’t be baffled by statistics! 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.

Featured Topics include:

  • Descriptive statistics and graphics
  • Sampling
  • Gage Repeatability and Reproducibility Studies
  • Statistics Process Control (SPC)
  • Analysis of Variance (ANOVA)
  • Regression
  • Design of Experiments (DOE)

This one-day intensive refresher course is led by one of the food industry's most experienced statistical specialists who knows the delicate art and science of mixing food and numbers. He and his colleague will help refresh your knowledge of fundamental concepts and gain a better understanding of common applications of statistics in food science through our case-based approach.

Not just for beginners -- even experienced professionals will benefit from this statistical refresher!

Meet the Instructors
Read Testimonials from Past Participants
View Recertification Credits (Now approved for Certified Food Scientists! Click link to learn more.)
Download Brochure (PDF)

Early Registration Fee TBD  
With Sensory Evaluation TBD  
Registration Fee TBD  

Substitutions are permitted. View cancellation policy.


Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.


GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.

University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Directions, Parking Information & Map

Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.


Sorry, registration is not currently available at this time.

Would you like to be notified when registration opens? 
Here are 3 convenient ways to be added to our mailing list:
1. Click here to join our mailing list (please reference "Statistics for Food Scientists" or Course Code LF0607) 
2. Call us at 848-932-9271, select option 3
3. E-mail us at ocpe@njaes.rutgers.edu

Program Questions? Contact Us!

Senior Program Coordinator: Dalynn Knigge, 848-932-7315
Administrative Assistant: Bianca Scardina, 848-932-7316

Attention U.S. Veterans

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.


Frank Rossi, Kraft Foods – Research and Development
Associate Director of the Applied Quantitative Sciences Department
Frank supports product development efforts for Kraft's divisions and consults internally with the Operations, Quality and Marketing Research Organizations. Frank has also held statistical consulting positions with General Foods Corporation and Campbell Soup Company. He has authored publications on the statistical aspects of product testing. He obtained a BS in Mathematics and an MA in Statistics from Pennsylvania State University.

Viktor Mirtchev, Kraft Foods – Research and Development
Senior Statistician in the Global Statistics Department
Viktor supports product development efforts in R&D and consults internally with the Operations, Legal and Marketing Research Organizations. Viktor also provides guidance, completed with methods and tools for experimentation to assure the development of optimal products with minimum time to market, resulting in increased market share. He obtained two BS degrees in Statistics and Computer Science from Roosevelt University, and a MS in Applied Statistics from DePaul University.


QA Support and Sensory Coordinator, 2011 attendee on instructors Frank Rossi and Viktor Mirtchev:
"Dynamic duo that present very well together. A 1+1=3 relationship. Both were captivating and enthusiastic and spoke in an engaging manner."

2010 Attendee:
"As a quality manager, I will now know how to ask questions around statistical process control (SPC) and better understand expectations."

Mark Hayden, Director, Global Quality Assurance, Heartland Sweeteners, LLC, Carmel, IN:
"This course has helped me understand the numbers I look at and evaluate daily. All aspects of the program will be taken back and applied to my job. Frank's excellent instruction would be beneficial to much more than just food scientists – quality control/assurance, production supervisors and managers would all benefit from what Making Sense of the Numbers provides!"

Tom Giglio, Director of Quality Systems, Damascus Bakery, Brooklyn, NY:
"Frank and Viktor were excellent. They made learning easy, and provided knowledge that has enabled me to implement new statistical tools in my current job."

Recertification Credits

The September 25, 2015 offering of this course was approved for the following credits. We will reapply for similar credits for the 2016 course, but we cannot guarantee the same credit approval for future offerings.

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 6 CH for their participation in this program. For more information, please visit www.ift.org/certification or email ifscc@ift.org.

Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 6.5 NJ Public Health Continuing Education Contact Hours (CEs).

View all Rutgers Food Safety Training and Food Science Courses