Adjusted Mixture Designs illustrated with examples from food industry
Event details
| Date | 07.07.2009 |
| Hour | 10:15 |
| Speaker | Dr. Michaël Thémans, Nestlé Research Center, Lausanne |
| Location |
GC B3 424
|
| Category | Conferences - Seminars |
Design of Experiments (DOE) is widely used within Nestlé R&D in order to properly plan the data collection in numerous projects. This technique leads to significant time savings and cost savings in all steps of product development (renovation of existing products and innovation with new products). We first start by introducing the general framework of product development and by motivating the use of DOE in such context. Then, we briefly remind the basic concepts related to DOE… and the mistakes to avoid when collecting data! After a short lit-erature review on existing techniques for mixture designs and constrained mixture designs, we introduce a novel approach called "Adjusted Mixture Designs". The way to build statistical models based on these designs is also discussed. Finally, the advantages and the flexibility of this approach are illustrated with concrete food examples."
Links
Practical information
- General public
- Free
Contact
- Michel Bierlaire