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Making Sense of the Numbers: Statistics for Food Scientists

Course Code: LF0607CA15

Statistics for Food Scientists


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Date & Time

October 1, 2014
8:30am - 4:30pm (Check in time: 8:00am)

Description

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
Download Brochure (PDF)

Fees
Early Registration Fee $395.00 Register on or before September 17, 2014 and save!
With Sensory Evaluation $295.00 Register for both classes and save!
Registration Fee $425.00 After September 17, 2014

Substitutions are permitted. View cancellation policy.

Meals

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.

Location

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.

Cook Student Center, GH Cook Room
59 Biel Rd, New Brunswick, NJ 08901
Directions, Parking Information & Map

Parking permit required for this location (will be provided to registrants).

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.

Register

If you are still interested in attending this program, please call 732-932-9271 for assistance.

Would you like to be notified when the next offering is scheduled? 
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 732-932-9271
3. E-mail us at ocpe@njaes.rutgers.edu

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.

Instructors

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.

Testimonials

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

ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
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 5 NJ Public Health Continuing Education Contact Hours (CEs).

View all Rutgers Food Safety Training and Food Science Courses