BTEC Course: Introduction to Design of Experiments
Introduction to Design of Experiments (DoE) for Bioprocess Analysis and Optimization
Why Should You Attend
To learn the fundamental principles of Design of Experiments (DoE) methods applied to analysis and optimization of bioprocesses. DoE is critical to defining the design space for a process, which is central to the quality by design concepts presented in the ICH Guideline for Pharmaceutical Development Q8(R2). This class will stress the application of DoE methods through the use of statistical software and bioprocess case studies. Students will be engaged in hands-on laboratory activities involving planning and execution of fermentation experiments looking at the effects of factors such as medium components, temperature, and dissolved oxygen on growth and product formation.
Attend and You Will Learn
- Statistical background and basic concepts in DoE; statistical concepts such as hypothesis testing, confidence intervals, statistical models and Analysis of Variance (ANOVA);
- How to design, conduct and analyze experimental designs for the characterization and optimization of bioprocesses: factorial, fractional factorial and response surface designs;
- How to interpret outputs of experimental design software, for example normal probability, interaction, contour and residual analysis plots or ANOVA tables for factorial or surface response models.
Attend and You Will Receive
- 2.1 CEUs
- Morning break
- Afternoon break
- Certificate of attendance
Dr. Marcello Fidaleo is an assistant professor in the Department for Innovation in Biological, Argo-Food and Forest Systems at the University of Tuscia, Italy where he teaches unit operations and design and analysis of experiments for the food industry. His research interests include membrane processes and enzymatic and microbial processes in the area of food biotechnology. He has carried out research as a visiting scholar at the Biotechnology Institute of the University of Minnesota and as a Fulbright scholar at the Department of Chemical and Biomelcular Engineering of North Carolina State University.
Dr. Fidaleo holds a master's degree in chemical engineering from the Sapienza University of Rome and a doctorate in food biotechnology from the University of Tuscia.
The cost of this course is $1400 (20% discount available to employees of BMF companies and those companies with 5 or more attendees; 50% for academic affiliated faculty/staff). For more information regarding registration, please feel free to visit http://www.ncsu-btec-registration.com/intodeofexdf1.html
North Carolina State University
850 Oval Drive, Suite 195
Raleigh, NC 27606