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Course Name: Making Sense of the Numbers: Statistics for Food Scientists
Course Code: LF0607WA23
Date of Most Recent Offering: February 9 & 10, 2023
Time: TBD am – TBD pm EST
Format: Live, instructor-led virtual course
Registration Fee: $TBD per person
Early Bird Discount Fee: $TBD per person (expires TBD)
Registration closes: TBD
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Payments should be made out to: Rutgers, The State University of New Jersey
Checks and money orders should be mailed to: Office of Continuing Professional Education, Attn: Registration Dept., 102 Ryders Ln, New Brunswick, NJ 08901-8519
Purchase Orders can be mailed to the address above or electronically sent to firstname.lastname@example.org.
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.
- Descriptive Statistics and Graphical Interpretation
- Analysis of Variance (ANOVA)
- Statistical Process Control (SPC)
- Gage Repeatability and Reproducibility
- Statistical Design of Experiments (DOE)
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
- Project Managers
- Lab Managers
Meet Your Instructors
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, CVS, Director, Enterprise Data Strategy and Analytics
Viktor is a Director of Data and Analytics Strategy in the area of AI and Big Data at CVS. Viktor is the former AI Team leader for Boston Consulting Group, where he provided consulting to industry leading companies in AI. Prior to BCG, as a Senior Manager of Marketing Analytics and R&D for the Kraft Heinz Company, he supported marketing, product development, and quality efforts. He obtained two BS degrees in Statistics and Computer Science, an MS in Applied Statistics, and an MBA.
“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.”
“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.”
“I appreciated the comparison to real life applications in the manufacturing industry rather than just a straight statistical approach. It made understanding the concepts much easier and the stories were very relatable.”
Continuing Education Credits
The most recent offering of Making Sense of the Numbers: Statistics for Food Scientists was approved for 0.7 Rutgers CEUs, as well as the following credits from professional organizations. We will reapply for similar credits the next time the course runs, but we cannot guarantee credit approval for future offerings.
NJ Health Officers and Registered Environmental Health Specialists (HO/REHS): 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 9 NJ Public Health Continuing Education Contact Hours (CEs).
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 email@example.com.
Course Requirements and Policies
This online course will be delivered via Zoom. Registrants will receive an email with a link to access the course on February 8, 2023.
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.
A unique email address is required for each registrant to register and access our 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, your account must be updated with a unique email address. To do this, please send an email to us at firstname.lastname@example.org 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
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.
Cancellations and Substitutions
A $100 cancellation fee applies for this course. Substitutions are permitted. View our cancellation policy.
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®. Learn more.
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.
Program Questions? We’re Here to Help!
If you have any questions about Making Sense of the Numbers: Statistics for Food Scientists, please don’t hesitate to reach out to us.
For registration assistance, please contact our Registration Department at 848-932-9271, option 2 or email email@example.com.