Develop statistical tools for optimizing product quality.

The use of statistical methods is essential whenever we have to distill useful information from large amounts of data. The use of statistical methods has, in recent years, gained momentum because of their mathematical development and through their application in many new fields. Undoubtedly, computer software and the development of models have helped fuel the use of statistical analysis.

Due to economic pressures, the food industry needs to increasingly improve how efficiently it uses raw materials and production processes. There is a need to rapidly and accurately determine raw material quality and to improve process control to obtain the desired product quality. The entire distribution channel of a product must be taken into consideration in order to gain a better understanding of the interaction among raw materials, processing and product quality.

In all production processes, we need to monitor the extent to which our products meet specifications. In the most general terms, there are two potential impediments to product quality: deviations from target specifications and excessive variability around target specifications. During the earlier stages of developing a production process, designed experiments are often used to optimize these two quality characteristics.

It is necessary to develop and apply statistical methods throughout the distribution channel in order to secure optimal product quality and efficient product development. The goal of researchers at the Norwegian Food Research Institute is to optimize statistical methods that can be applied to food product development and processing.

Among the research planned in this area:

* Developing generic methods for use in research;

* Relaying the importance of implementing these methods;

* Ensuring that the methods are used safely;

* Finding the causes for variations in processes and products; and

* Applying methods for process and product optimization.

Further information. Frank Westad, Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 AS, Norway; phone: [phone]; fax: [phone]; email: [e-mail].