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Making Sense of the Numbers:
Statistics for Food Scientists

VIRTUAL ONLINE COURSE

Course Code: LF0607WA21

Statistics for Food Scientists


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Date & Time

Last Held: October 14-15, 2020
11:00am - 4:00pm EDT (Log in time: 10:30am EDT)

Next offering TBD

PLEASE NOTE THAT YOU WILL BE REQUIRED TO UPLOAD A PHOTO OF YOURSELF HOLDING YOUR GOVERNMENT ISSUED PHOTO ID (passport, driver’s license, municipal, or county ID) BEFORE YOU BEGIN THE COURSE.

Description

Student Review

Mary McCulloch, 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."

- Mary McCulloch,
Sensory Scientist,
Herbalife

Student Review

Simon Burns, Food Statistics 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

Don’t be baffled by food statistics! This online statistical refresher will benefit beginners and experienced 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 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)
Food Science Statistics Course: Additional Details

Read more about what to expect in 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, Retired
Frank recently retired from PepsiCo where he led the statistics team that supported the global Frito-Lay Snacks business. Frank was previously Associate Director of Statistics at Kraft Foods, where he led 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 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 - Boston Consulting Group, Analytics Expert
Viktor provides strategic consulting to industry leading companies in the area of AI and Big Data Analytics; including business planning and sales strategy development. Viktor is the former Senior Manager of Marketing and R&D Analytics for the Kraft Heinz Company where he supported marketing, product development, and quality efforts. He obtained two BS degrees in Statistics and Computer Science from Roosevelt University, an 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

The October 14-15, 2020 offering of this course was approved for the following credits. We will reapply for similar credits the next time the course runs, but we cannot guarantee credit approval for future offerings.

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 course will be awarded 7.0 CEs.

Fees
Early Registration Fee TBD  
Multi-Person Registration Fee TBD  
Registration Fee TBD  
Cancellation Fee TBD  

Substitutions are permitted. View cancellation policy.

Meals

No meals will be provided.

Accessing this Online Course

This online class will be delivered via Webex. On October 13th, you will receive an email with a link to access the course. You will also receive a document with tips on how to use Webex.

Equipment you will need to access this training:

  • Laptop or desktop computers are required for this class.
  • Speakers and microphone are not necessary as a call in option is available

You will be prompted to upload a picture of yourself holding your government-issued photo ID before you begin the course. The photo must be clear enough that we can read the name and verify that the person pictured on the ID is in fact the person holding it. An OCPE staff member will review the picture and verify your identity.

IMPORTANT: A UNIQUE EMAIL ADDRESS IS REQUIRED FOR EACH REGISTRANT TO ACCESS OUR ONLINE COURSES

  • If this is your first time registering with us, please provide your own unique email address when registering; do not provide an email address that you share with co-workers.

  • If you have previously taken classes with us and have used an email address that you share with your co-workers or supervisor, you must update your account with a unique email address. Click the Register Online button below and sign into your account. On the left side toolbar, click My Account. On the drop-down menu, click Edit Profile/Password. Scroll down to the Email Address field (not the secondary email address field!) and enter your own, individual (not shared!) email address here. Click the Submit button at the bottom to save. If you need assistance updating your account, please email or call (848-932-9271, option 2) our Registration Department.

Pre-registration is required.

Register

Sorry, registration is not currently available for this course.

Would you like to be notified about upcoming courses? 
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!

Program Coordinator: Suzanne Hills, 848-932-7234
Administrative Assistant: Sarah McCarthy, 848-932-7703

View all Rutgers food science and food safety training courses