Design of Experiments and Optimization
Course content
Proper 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 (food) industrial relevance.
The software package used throughout the course is JMP.
After completing the course the student should be able to:
Knowledge
- Summarize basic and advanced design of experiment methods
- Summarize basic and advanced process optimization methods
- Summarize basic and advanced statistical process control methods.
Skills
- Perform statistical inference
- Use (fractional) factorial design, advanced design methods and computer generated designs
- Analyze experimental design data.
Competences
- 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.
- ECTS
- 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 assignment / project work. At the individual oral
examination the students discuss the results from their project
plus the curriculum / theory of the course with the examiners. No
preparation time.
Weight: Oral examination in project report and curriculum 100% - Exam registration requirements
-
Hand in of written (group or individual) report on assignment / project work.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as ordinary exam.
Possibility to re-submit project report two weeks before the date of the re-examination.
Criteria for exam assessment
See Learning Outcome.
Single subject courses (day)
- Category
- Hours
- Lectures
- 40
- Preparation
- 55
- Theory exercises
- 40
- Project work
- 70
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- LLEK10294U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 1
- Schedulegroup
-
B
- Capacity
- 50
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student. - Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Franciscus Winfried J van der Berg (2-69654369727267316e7831676e)
- Rasmus Bro (2-75654369727267316e7831676e)
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Kursusinformation for indskrevne studerende