Statistical Design of Experiments Training for Journal Editors, Reviewers, and Authors

Learn how to create and evaluate a Design of Experiment (DOE)

Statistical Design of Experiments Training Overview

Design of experiments (DOE) is a useful data collection and analysis tool that can be used in a wide variety of experiments. A DOE is often a critical part of research papers submitted for publication in peer-reviewed journals; it shows the author’s experimental analysis method and allows editors and reviewers to validate the experiment’s outcomes.

This free, two-hour course offers statistical design of experiments training intended to provide a basic level of understanding of DOE concepts so that all parties will have a better idea of good design and analysis practices. After defining the key aspects of designs and the resultant analyses, examples of DOE in several papers will be discussed.

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Live Broadcast Schedule

Statistical Design of Experiments Training
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Wednesday, September 14, 2022, 10:00 a.m.- 12:00 noon CDT (Chicago, USA; UTC-05)

Learning Objectives

  • Gain a basic level of understanding of DOE concepts
  • Learn about the role of the DOE in research papers and journal publishing
  • Understand how to prepare an accurate DOE as a paper author and how to evaluate a submitted DOE as a journal editor or reviewer

Registration

Registration is required but is free thanks to the support of the Journal of the American Oil Chemists' Society (JAOCS), Lipids, and the Journal of Surfactants and Detergents (JSD).

Registration includes access to recordings, slides, and course materials for 30 days. Attendees of the live lecture receive a certificate of attendance. 

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About the Instructor

Frank Rossi retired in 2020 as Research and Development Director at PepsiCo in Plano TX, where he led the statistics team supporting PepsiCo’s global snacks business.  He is an Accredited Professional Statistician (PStat®) with more than 30 years of industry experience including positions in the statistics functions at Kraft Foods, Campbell Soup Company, and General Foods.  Frank is co-author of the book Statistics for Food Scientists: Making Sense of the Numbers which was published by Academic Press in October 2015.  Frank has a B.S in Mathematics and an M.A in Statistics, both from The Pennsylvania State University.

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Policies and Copyright

Course materials are intended for your personal, educational use only. Any other copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by AOCS.

One registration provides you with individual entry with one computer/phone login at a single site. View the system requirements (.pdf)

By registering for or attending any AOCS event, you agree voluntarily to abide by the following: