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SUMMARY:Adjusted Mixture Designs illustrated with examples from food indus
 try
DTSTART:20090707T101500
DTSTAMP:20260507T172041Z
UID:0e838894e5cd1be86ddcd1740ceed4d26bb413d6b104939899d662c0
CATEGORIES:Conferences - Seminars
DESCRIPTION:Dr. Michaël Thémans\, Nestlé Research Center\, Lausanne\nDe
 sign of Experiments (DOE) is widely used within Nestlé R&D in order to pr
 operly plan the data collection in numerous projects. This technique leads
  to significant time savings and cost savings in all steps of product deve
 lopment (renovation of existing products and innovation with new products)
 . We first start by introducing the general framework of product developme
 nt and by motivating the use of DOE in such context. Then\, we briefly rem
 ind the basic concepts related to DOE… and the mistakes to avoid when co
 llecting data! After a short lit-erature review on existing techniques for
  mixture designs and constrained mixture designs\, we introduce a novel ap
 proach called "Adjusted Mixture Designs". The way to build statistical mod
 els based on these designs is also discussed. Finally\, the advantages and
  the flexibility of this approach are illustrated with concrete food examp
 les."
LOCATION:GC B3 424
STATUS:CONFIRMED
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