LLEK10294U Design of Experiments and Optimization
MSc Programme in Food Science and Technology
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 PAT concept. 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.
Computer exercises of simulated and real data using JMP are an integrated part of the course. The student will receive an introduction to both programs.
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
See Absalon for a list of course literature
Academic qualifications equivalent to a BSc degree is recommended.
- Theory exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minThe 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%
- Exam registration requirements
Hand in of written (group or individual) report on project work.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
Same as ordinary exam.
Possibility to re-submit project report two weeks before the date of the re-examination.
Criteria for exam assesment
See Learning Outcome.