One of the most important and interesting aspects of product development is the implementation of techniques which minimize cost by reducing the number of experimental formulations required to study a particular product characteristic. This area of product development is particularly exciting because it is both academically interesting and economically important. It is probably true to say that the selection of particular formulations, processing conditions, and ingredient levels in food product development today are largely based on technical considerations, often without regard for the (statistical) sensitivity of particular combinations of inputs. However the ease of access to computers by food scientists engaged in product development should play a significant role in introducing to the field important statistical role in introducing to the field important statistical techniques which, unfortunately, have been left too long on the shelf.
This article appears as:
Mullen, K. and Ennis, D. M. (1979). Rotatable designs in product development. Food Technology, 33(7), pp. 74, 75, 78, 79, and 80.
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Rotatable designs in product development
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