Using Six Sigma and the Right Instruments to Reduce Variation in Ingredients
Manufacturing foods and beverages that consistently meet consumers’ expectations begins with the raw ingredients. Variations in even one ingredient can significantly disrupt the appearance, texture, or taste of the final manufactured product. And, of course, manufacturing a replacement batch wastes considerable time and money. This webinar describes how manufacturers can employ Six Sigma methods, in conjunction with Anton Paar's high precision refractometers and polarimeters, to reduce product waste and manufacturing costs.
2014-11-06, 11:00 - 12:00
Trainer: Mr. Mark Canestrano
Mr. Mark Canestrano is a product specialist for Anton Paar's Lab Density and OptoTec products. Mr. Canestrano has a Bachelor of Science degree in Mechanical Engineering from Virginia Tech, along with an MBA from the University of Richmond. Mr. Canestrano has over 15 years of experience in applications engineering, product management and process improvement.
Contact person and registration:
Tel.: +1 - 804 - 550 - 1051
Registration deadline is already over.