🚀 go-pugleaf

 
> Hello is there anyone out there using Design of Experiments, DOE  in the 
> Food Industry for product or process development?
> 
> (By designed experiments I am referring to Taguchi Methods, Latin Squares,
> Orthogonal Arrays, Full and Fractional Factorials, Response Surface 
> Methods, Mixture Experiments, Central Composite and Plackett-Burman 
> Designs.)
> 
> I am a graduate Food Scientist writing a thesis on "Product and Process 
> Optimisation in the Food Industry" towards an M.Sc. in Quality 
> Management.  I am interested to know which of the above methods have been 
> adopted by the Food Industry.  I have piles of papers and a few books 
> giving food applications but very few references to companies using the 
> techniques on a regular basis at grassroots level.  In order to help me 
> devise a formal questionnaire to send out to industry, can you help me 
> with some of the following:
<snip>
>Sandy Menzies <100624.2450@compuserve.com> 

Qute a bit going on.  Mostly response surface with mixture models.  You
may have difficulty in learning about it however, since those companies
who use it prefer to keep their usage secret from their competitors.  We,
as suppliers of a DOE package, have not received a warm welcome when we
have asked permission to use company names or to refer to successes in
our promotional material.  One company has specifically forbidden us to
reveal its name as an ECHIP user.  There have been a number of success
story write ups in food science magazines.

	Bob Wheeler, ECHIP Inc.