Design of experiments for process and product optimization

The proper design of experiments is an essential part of any scientific investigation. As such, the planning of the trials and the analysis of the results are integral to the food industry and food science. This course will cover all stages of the experimental method, from identifying the problem and defining the objectives, to gathering information and designing the experiment for data collection and analysis. Tools for discussing the results will be outlined, considering bibliographic search engines and representation of results in tables and figures. The course encompasses the use of various softwares for statistical inference, experimental design, and scientific search engines. The programme includes theoretical lessons, practical sessions in the computer lab, and discussion and resolution of case studies proposed by the instructor and/or the students. In the short term, the course aims to provide tools for conducting and writing an experimental thesis, as well as for solving industrial problems in the field of research and development.

At the end of the course, the students will be able to apply the experimental method approach, as well as to use and implement methods for optimizing processes, products, and formulations to enhance process robustness and sustainability.
· Summarize the basic and advanced design of experimental methods
· Perform statistical inference
· Demonstrate knowledge of basic and advanced process optimization methods
· Use factorial (fractional) designs and response surface methods through dedicated software
· Analyze the data and present the most important results
· Discuss the results, outline conclusions, and provide recommendations