Course detail

LAN5714 - Food Product and Process Optimization


Credit hours

In-class work
per week
Practice
per week
Credits
Duration
Total
4
2
6
9 weeks
90 hours

Instructor
Thais Maria Ferreira de Souza Vieira

Objective
Experimental planning , analysis , and interpretation of results for food products and process using the response surface analysis methodology.

Content
1. Designs of experiments 2. Effects analysis. 4. Response Surface Methodology: Analysis of variance, adjustment of mathematical models, determination of optimal conditions.

Bibliography
MONTGOMERY, D. C. Introdução ao controle estatístico da qualidade. LCT: Rio de Janeiro, 2004. 513p.
MYERS, R.H.; MONTGOMERY, D. C. Response surface methodology: process and product optimzation using designed experiments. Jonh Wiley & Sons: New York, 2002. 798p.
RODRIGUES, M.I; IEMMA, F.A. Experimental design and Process Optimization. CRC Press: Boca Raton, 2015. 303p.