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Making Sense of the Numbers: Statistics for Food Scientists

Maximize your training time and take our
Sensory Evaluation class immediately before this course!

Course Code: LF0607CA17

Statistics for Food Scientists

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Date & Time

October 19, 2016
8:30am - 4:30pm (Check in time: 8:00am)

Maximize your training time and take our Sensory Evaluation class, scheduled for October 17-18, immediately before this course.


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!

Maximize your training time at Rutgers and attend our 2-day Sensory Evaluation class immediately before taking this class.

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

Early Registration Fee $395.00 Register on or before October 5, 2016 and save!
With Sensory Evaluation $295.00 Register for both courses and save!
Registration Fee $425.00 After October 5, 2016

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.


To Pay By Credit Card:

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To Pay By Check, Money Order, or Purchase Order:

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If you are a Rutgers' Master of Business and Science (MBS) Program student, CLICK HERE for elective options.

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, Food Science Statistics Course Instructor

Frank Rossi, PepsiCo – Director, Research and Development
Frank leads the statistics group at PepsiCo that supports the global Frito-Lay Snacks business. Frank was previously Associate Director of Statistics at Kraft Foods, where he lead the Global Statistics function that supported the Research and Development, Quality and Operations organizations. He has also held statistical consulting positions with General Foods Corporation and Campbell Soup Company. He has authored a several journal publications on the statistical aspects of sensory analysis and product testing, and his book with Viktor Mirtchev, Statistics for Food Scientists was published in 2015. He has a BS in Mathematics and an MA in Statistics from Pennsylvania State University.

Viktor Mirtchev, Food Science Statistics Course Instructor

Viktor Mirtchev, Nielsen – Director, Advanced Analytics
Viktor provides strategic consulting to Fortune 100 companies, including business plan and sales strategy development. Viktor is the former Senior Manager of Marketing and R&D Analytics for the Kraft Heinz Company, supporting Marketing, product development and quality efforts. He obtained two BS degrees in Statistics and Computer Science from Roosevelt University, a MS in Applied Statistics from DePaul University and an MBA from Lake Forest Graduate School of Management.


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

In addition to 0.7 Rutgers CEUs, this food science training course is approved for the following credits:

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