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Specialized Lectures

Tailor your continuous brewing education

Lecture Duration
59 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$140.00

Better experience on tablet or higher screen size.

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Engineering

Statistics

Keywords

Variability, Statistics, Random, Limits, Variance, Sigma, Control, Chart, Hypotheses

Learn more about how statistics can be used to monitor and maintain the quality of raw materials and finished products.

Description

Random variability follows systematic rules. This is what allows statistics to be a practical tool in quality control. Statistics do not make decisions for you. Rather, statistics measure the risks that you would be taking whenever you draw any conclusions. Do you really need to intervene and make adjustments or is the observed variability within acceptable limits? The content expert will guide you through the maze of data that you have collected.


Learning Objectives

  • Define basic terms related to statistics
  • Describe the “power” of averaging
  • Explain the types of Statistical errors
  • State the proper hypotheses
  • Use and interpret X-Bar Charts

Lecture developed by

Tom Carr

Tom has over thirty years’ experience in applying statistical techniques to all phases of research on consumer products and ingredients. His areas of expertise include design of experiments (DOE), statistical process control (SPC), psychometrics, and “sensometrics”. Prior to founding Carr Consulting in 1995, Tom held a variety of business and technical positions in the food and food ingredient industries. Tom also has experience in pharmaceuticals development having served as a Senior Research Statistician at G.D. Searle & Company. Tom is Adjunct Professor in Quantitative Sensory Evaluation at Charles Sturt University, NSW, Australia and is actively involved in the continuing education of researchers and scientists, both in the United States and internationally. Tom is co-author of Sensory Evaluation Techniques, 5rd Ed. and Sensory Evaluation in Quality Control and is a member of the Editorial Review Board of the Journal of Sensory Studies and a regular reviewer for Food Quality and Preference. In addition, he serves in Chairman and Delegate capacities for the ASTM (American Society of Testing and Materials) and is Vice-Chairman of the US member body to ISO (International Standards Organization) TC 34/SC 12. Tom has a Master of Science degree in Statistics from Colorado State University and a Bachelor of Arts degree in Mathematics from University of Dayton.


Key Facts

Lecture Duration (Narration)
59 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$140.00

Lecture Duration
59 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$140.00

Better experience on tablet or higher screen size.

Enroll

Need guidance? Leave a message and we'll get back to you.

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