Broadcast Date
March 31, 2015 | 11:00 a.m. –12:00 p.m. CDT
View the Webinar
About the Webinar
Presenter: Meghan Peltz, Oregon State University
Statistics and sensory are very closely linked, but translating stats theory to application can be a head-scratching endeavor. This webinar will untangle how statistics can be used in the brewery to make quality assurance decisions and remind viewers of good sensory practices from the standpoint of minimizing biases and error. This webinar will serve as a primer for the Statistics in Sensory Workshop that will take place during the 2015 ASBC Annual Meeting. A foundation of basic statistic principles including hypothesis testing, type I and II error, and distributions will be highlighted in this webinar.
About the Presenter
Meghan Peltz is a master’s degree student in Thomas Shellhammer’s lab in the Department of Food Science and Technology at Oregon State University specializing in sensory and hop chemistry. Prior to moving to Oregon, she worked four years at Kalsec, Inc., as a sensory scientist training others how to evaluate hop-derived flavor and bitterness extracts. Meghan earned her B.S. degree in food science and technology from Michigan State University and earned a graduate certificate in applied statistics from Penn State. This is her first year with the ASBC Sensory Subcommittee. Meghan spends her free time enjoying the excellent hiking, skiing and beer culture the Pacific Northwest offers.
Moderator: Lindsay Guerdrum, New Belgium Brewing Co.
