Design of Experiments and Optimization
Basic design of experiments is an essential part of any
scientific investigation. As such statistical process design,
monitoring and control are an integral part of the Food and Biotech
industry. In this course the connection between theory and
production process practice will be at the forefront.
The methods studied in this course will vary from year to year but each year the main topics are: statistical inference, (fractional) factorial design, computer generated design, Quality by Design, evolving operation, process/product optimization, measurement optimization, and optimization towards process robustness and sustainability.
Computer exercises with simulated and real data using JMP are an integrated part of the course. The student will receive an eleborate introduction to the program.
MSc Programme in Food Science and Technology
The course introduces the student to advanced design of
experiment methods with focus on Process Analytical Technological
(PAT) relevance. The software package used throughout the course
After completing the course the student should be able to:
- Summarize basic and advanced design of experiment methods
- Summarize basic and advanced process optimization methods
- Summarize basic and advanced statistical process control methods.
- Perform statistical inference
- Use (fractional) factorial design, advanced design methods and computer generated designs
- Analyze experimental design data.
- Use and perform Quality by Design
- Use and perform process/product optimization methods
- Use and perform measurement optimization
- Use and perform optimization towards process robustness and sustainability.
The students will be introduced to the theory through lectures. The students will work individually and in groups on a data analytical problem using the taught concepts and software to analyze a problem. The results are formulated in a written report which is orally presented at a seminar at the end of the course.
See Absalon for a list of course literature
It is expected that the student have competences corresponding
to a course in basic statistics.
Academic qualifications equivalent to a BSc degree is recommended.
- 7,5 ECTS
- Type of assessment
Oral examination, 20 min
- Type of assessment details
- The students will hand in a written (group or individual)
report on project work. At the individual oral examination the
students discuss the results from their projects and the curriculum
of the course with the examiners. No preparation time.
Weight: Oral examination in project report and curriculum 100%
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
Criteria for exam assessment
See Learning Outcome.
Single subject courses (day)
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 1
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Franciscus Winfried J van der Berg (2-75714f757e7e733d7a843d737a)
- Rasmus Bro (2-81714f757e7e733d7a843d737a)
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Courseinformation of students