DOE application in research projects with food products: survey with academic researchers

• Grant number: 12/11134-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2012
• End date: July 31, 2013
• Field of knowledge: Engineering - Production Engineering
• Principal Investigator: Adriana Barbosa Santos
• Grantee: Bruna Taís Tibúrcio Medeiros
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Last year Six Sigma has become a reference methodology for implementing projects to improve products, services and processes. Six Sigma's statistical approach stimulated the application of statistical thinking and a more holistic view to solve problems and to make decisions. The statistical design of experiments (DOE) is considered a complex tool of the Six Sigma methodology, which has more exhaustive application in developing new products, services, or processes context in the industries. Because it requires more technical expertise of the team, DOE potential has not been actually examined in the food industry. In opposition to this situation, the academic environment seems more propitious and less resistant to applying DOE in research projects. However, there are still conceptual barriers to expanding its application more effectively. To clarify how this tool has been explored in the context of food development, this project aims to evaluate the applicability of statistical techniques set related to DOE for implementing research projects involving food products. This evaluation will be based on a descriptive exploratory survey with academic researchers.(AU)