Registration Link:
https://asq.webex.com/weblink/register/rc968371efcc03549d415a1bdcf45ff0b
Bio:
Anna Cherian is a Divisional Enterprise Lean Sigma Champion at Avery Dennison. Her primary responsibilities consist of training, facilitating problem solving and/or strategy sessions, and sometimes running projects herself. She is the Six Sigma Black Belt Program Manager and mentors Green Belt and Yellow Belt candidates as well. She received her Green Belt in 2014 and Black Belt in 2023, and is currently working on her Master Black Belt. She has a PhD in Organic Chemistry from Cornell University and spent 16 years in R&D (5 years at Avery Dennison and 10 years at Novomer). In this context she learned about DOE and has spent 15 years finding ways to apply this tool. She also spent 2 years teaching Chemistry at Ithaca College as an Assistant Professor and is passionate about technical education.
Abstract:
How many times have you seen certified Black Belts who have completed their training, but still don't know how to set up a design of experiments? If given factors, responses, and data, they could certainly fit a model and provide a statistical analysis but could they, starting from scratch, put together a robust design that will give them reliable results? Teaching someone how to use software is fairly straightforward, but teaching them how to appreciate experimental details, identify potential pitfalls, and anticipate challenges from leadership is far more complicated, and requires hands-on practice.
The Mug Cake Design of Experiments (DOE) is the capstone of our 4-day hands-on Black Belt simulation week. Mixed in a disposable cup and cooked in a microwave, this has a setup that can be easily performed in a typical workplace break room, as compared to the typical cookie or cake baking scenarios. The added challenge to this simulation is to modify the recipe to reduce calories (up to 50%), using a variety of supplemental ingredients like applesauce, yogurt, and artificial sweetener, without sacrificing taste. Combining the three responses of calorie reduction, taste, and cake height, the benefits of DOE methodology in multi-response optimization are highlighted.