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!