Statistical methods are essential in food science and sensory/consumer science applications. This course includes topics that address 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, in the Making Sense of the Numbers: Statistics for Food Scientists course, Rossi and his colleague, Viktor Mirtchev, will refresh your knowledge of fundamental statistical concepts and help you better understand the typical applications of statistics in food science.

This online statistical refresher will benefit beginners and experienced professionals alike.

Featured Topics:

• Descriptive Statistics and Graphical Interpretation
  
• Analysis of Variance (ANOVA)
  
• Regression
  
• Statistical Process Control (SPC)
  
• Gage Repeatability and Reproducibility
  
• Sampling
  
• Statistical Design of Experiments (DOE)

Registration closes December 8. Register today!