Home > Food Safety Training & Food Science Courses > Statistics for Food Scientists

register now button

Register by Mail/Email button

Join Our Email List button

Making Sense of the Numbers:
Statistics for Food Scientists


Course Code: LF0607WA22

Statistics for Food Scientists

Bookmark and Share
Date & Time

January 25 & 26, 2022
11:00am - 4:00pm EST (Log in time: 10:30am EST)


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,

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,

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

In addition to 0.7 Rutgers CEUs, this food science statistics 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). CEs for Statistics for Food Scientists are still pending.

Early Registration Fee $475.00 Register on or before January 4, 2022 and save!
Registration Fee $495.00 After January 4, 2022
Cancellation Fee $100.00  

Substitutions are permitted. View cancellation policy.


No meals will be provided.

Accessing this Online Course

This online class will be delivered via Zoom. On October 13th, you will receive an email with a link to access the course.

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

Photo ID Requirement:

Each registrant will be asked provide a photo of him/herself holding their government-issued photo ID. This is required by credit boards so that you may receive credits for participating in this online course.

  • You will receive a reminder email prior to the start of the class with further instructions. Wait to receive these instructions before you attempt to upload your ID.
  • The photo must be clear enough that we can read your name and verify that the person pictured on the ID is in fact the person holding it.
  • After an OCPE staff member reviews the picture and verifies your identity, you will have access to participate in the course when it begins.


  • 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, your account must be updated with a unique email address. To do this, please send an email to registration@njaes.rutgers.edu stating that your email address needs to be changed and include:

    • Your full name
    • The shared email address that needs to be changed
    • Your unique email address
    • A phone number where you can be reached if we have any questions

Pre-registration is required.


Registration will close on January 24, 2022.

To Pay By Credit Card:

register now button

First time registering online? Click here for step-by-step instructions.

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

Register by Mail/Email button

For Registration Assistance:

Please call 848-932-9271, option 2.

Program Questions? Contact Us!

Program Coordinator: Suzanne Hills, 848-932-7234
Administrative Assistant: Arleth Mendoza, 848-932-7764

Attention U.S. Veterans

This course is approved by the New Jersey State Approving Agency for Veterans Training for educational benefits through the GI Bill®. For more information about the GI Bill, click here.

GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at http://www.benefits.va.gov/gibill.

View all Rutgers food science and food safety training courses