Quantitative determination of sensory parameters to ensure a successful launch of a new packaged meat product. Redesign of the product to maximize its fit with consumer preferences by country.
Selection of relevant variables affecting the losses generated in a sparkling wine bottling operation and their quantitative impact: harvest conditions, type of coops used, yeast strain and fermentation time conditions, etc. Development of an optimal control process according to key variables to minimize losses in the bottling operation.
Ll. Marco and L. Rodero
Development of a statistical model to manage preventive maintenance of a urban water system. The aim was to reduce breakdowns and increase the number of planned interventions minimizing unnecessary substitutions.