Response Surface Methodology (RSM): Review of the Practical Approach in Food Science and Technology Research


  • C. N. Ishiwu Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Nigeria


RSM, CCD, FCCCD, Optimization, Variables, Modelling


Response Surface Methodology is a statistical method for modelling and analyzing a process in which the response of interest is affected by various variables. The objective of this method is to optimize the response.  RSM is widely used to conduct research in different fields especially in Food Science and Technology, Chemistry and Chemical Engineering. It is the purpose of this paper to review the literature of response surface methodology emphasizing its practical application in Food Science and Technology research. Steps for designing experiment in RSM and its analysis were highlighted. The advantages of RSM as a veritable tool in experimental design and analysis can be hinged on its ability to determine the interaction of the independent variables on chosen response variables and modelling the variables mathematically by presenting the response variables as functions of independent variables. RSM from the outset assumes second order polynomial model. It is important to note that appropriate selection of independent variables and their levels in an experiment greatly influence the successful application of RSM