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Making Sense of the Numbers: Statistics for Food Scientists

Course Code: LF0607CA17

Statistics for Food Scientists


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Date & Time

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

Next offering tentatively planned for Fall 2017. Registration will open when course date is confirmed.

Description

Student Review

Mary McCulloch, Food Statistics Attendee

"The instructors were engaging and explained concepts in a way that everyone could follow, with an emphasis on practical applications that I could take back to work. I will definitely use what I learned about processing, food stability and shelf life when formulating new products."

- Mary McCulloch,
Sensory Scientist,
Herbalife

Student Review

Simon Burns, Food Statistics Attendee

"The instructors both brought clarity to some topics that can be difficult to grasp. I attended because I wanted to refresh my understanding of statistics and learn DOE. But I got great examples, it was interactive, and there were great visuals to help in understanding the material. DOE especially will be very helpful in providing guidance to product developers."

- Simon Burns,
Senior Quality Assurance Analyst,
Wawa

Don’t be baffled by food statistics! This statistical refresher will benefit beginners and experience professionals alike.

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.

Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas.

This one-day intensive refresher course is led by Frank Rossi, one of the food industry's most experienced statistical specialists and an expert in the delicate art and science of mixing food and numbers.

Through a case-based approach, he and his colleague Viktor Mirtchev will refresh your knowledge of fundamental statistical concepts and help you gain a better understanding of the common applications of statistics in food science.

Featured Topics include:

  • Descriptive Statistics and Graphical Interpretation
  • Analysis of Variance (ANOVA)
  • Regression
  • Statistical Process Control (SPC)
  • Gage Repeatability and Reproducibility
  • Sampling
  • Statistical Design of Experiments (DOE)

NOTE: Understanding sensory qualities is another important way you can increase a food product's chance of success. Maximize your training time at Rutgers and attend our 2-day Sensory Evaluation class immediately before taking this class!

Food Science Statistics Course: Additional Details

Read more about what to expect at the Statistics for Food Scientists course! Click to expand each section.

Meet Your Food Statistics Instructors
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.

Here's what students have to say about the Statistics for Food Science instructional team:

  • "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." - Tom Giglio, Director of Quality Systems, Damascus Bakery, Brooklyn, NY
  • "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!" - Mark Hayden, Director, Global Quality Assurance, Heartland Sweeteners, LLC, Carmel, IN
  • "Dynamic duo that present very well together. A 1+1=3 relationship. Both were captivating and enthusiastic and spoke in an engaging manner." - QA Support and Sensory Coordinator
  • "Presenters are very knowledgeable and outstanding at fielding questions and providing useful answers."
Who Should Attend?

Any food industry professional who wants to better understand common applications of statistics in food science will benefit from participating in this training course. Past attendees have included:

  • Food Scientists

  • Food Technologists

  • Food Product Development Professionals

  • Product Innovation Managers

  • Sensory Specialists
  • Quality Assurance and Quality Control Staff

  • Researchers

  • Project Managers

  • Lab Managers

  • Consultants
Student Reviews of Statistics for Food Scientists

"The instructor's use of real world examples is very helpful. Well planned [course]; I really gained a lot of understanding with how topics were used to build the foundation of later chapters. I will definitely be using the different experiment designs explained in the class." - Product Development Assistant

"Great overview and review of statistical elements as they pertain to food."

"The design of experiments section will greatly help me set up experiments more efficiently in the future."

"Great examples, interactive, and great visuals to help [me] understand the material."

"Very logical, practical presentation of useful statistics for food industry."

Approved Credits

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

CERTIFIED FOOD SCIENTISTS:
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.

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 6.5 NJ Public Health Continuing Education Contact Hours (CEs).

Fees
Early Registration Fee TBD  
With Sensory Evaluation TBD  
Registration Fee TBD  

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.

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.

Register

Sorry, registration is not currently available for this course.

Would you like to be notified of upcoming course offerings?
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

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.

View all Rutgers food science and food safety training courses