Peter Ho
P.Ho@leeds.ac.uk
+44 (0)113 3430358
| KEYWORDS
Food processing and packaging |
RESEARCH INTERESTS
My primary research interests are in the application of experimental design, statistical modelling and multivariate analysis techniques in food product development, product quality design, process and product optimization, and process monitoring, measurement and modelling. Some areas of interest include:
- Experimental design and statistical analysis of food quality - The use of multivariate and non-parametric statistical methods for the analysis of food quality data (e.g., chemical, sensory, texture) ; experimental design and statistical modelling for product quality characterization; modelling the performance of sensory assessors; modelling consumer preferences with multivariate statistical techniques.
- Techniques and models for better representation and optimal projection of product quality characteristics - the correlation of sensory quality/consumer preferences data (i.e, quantitative descriptive analysis, preference mapping, conjoint analysis with off-line, at-line and on-line instrumental methods; the use of survival analysis for modelling and predicting shelf-life; examining the relationship between quality characteristics (i.e., consumer preferences, in-process product quality, raw material requirements) and process operating conditions with statistical pattern recognition and multivariate projection techniques; models for monitoring and predicting food quality parameters.
- Product quality design and process optimization - the optimization of product formulations and process operating condition using response surface methodologies and multi-objective optimisation techniques; developing a framework and practical guidelines for the application of Quality Function Deployment (QFD) in the food industry; assessing the use and integration of quality engineering techniques (i.e., robust design) and Process Analytical Technology (PAT) tools.