Food statistical services

We provide integral research capabilities for food related industries through statistical knowledge and skills.

Research areas

Statistics is concerned with the collection and analysis of data through experiments and surveys, to help make scientifically reliable decisions.

Our scientists focus on the following areas of food statistics.

Experimental design

Experiments identify and quantify variables that are important for product quality and integrity.

Experiments that look at one variable at a time can be inefficient and produce misleading results. We design experiments to investigate many variables, while maintaining accuracy.

Our experiments can also be designed to validate:

• hazard analysis critical control points
• process effectiveness
• interventions and process control procedures
• performance criteria.

Analysing results

Our team is experienced in dealing with data from many types of experiments. We draw accurate conclusions by analysing and interpreting:

• microbiological data
• sensory scores
• results of surveys.

We can visually depict the results for communication with clients and customers, and effective company management.

Sampling plans

We develop sampling plans and frameworks to detect unacceptable levels of contaminants or non-conformities.

This includes the presence of micro-organisms or disease in food, per requirements for import or export certification.

Surveys and surveillance programs

Statistical design of surveys can help achieve food aims while minimising costs. It is important to:

• understand the variables of interest
• incorporate product pathways and potential sources of variability.

Regulatory authorities use surveys to benchmark industry sectors and products against levels of microbiological and chemical contamination.

Surveillance programs are used by government agencies to investigate compliance with the Food Standards Code, or other legislation.

Statistical process control

We monitor processes and use statistics to determine when processes are in control. This involves designing a statistical process control program to identify problems, whether physical, chemical or microbiological.

Process and predictive modelling

We have experience in modelling and simulating:

• processes or flows in manufacturing and food industry companies
• different mathematical inputs and their effect on the output when varied.

These can be used to inform risk management decisions and cost-benefit analysis.

Contact

Jessica Jolley – Food statistical services
Phone: (08) 8429 2362
Email: jessica.jolley@sa.gov.au