into 5 categories of analysis that arerelated to the five steps that are part of the effective creative process proposed byCsikszentmihalyi5: 1) Finding problems (preparation), 2) Gathering and reflecting oninformation (incubation), 3) Problem exploration (insight), 4) Generating and evaluating ideas(evaluation), and 5) Implementation (elaboration).Creativity assessment was also based on the Consensual Assessment Technique9 (CAT), which isconstructed on the idea that the best measure of creativity regardless of what is being evaluated,is the assessment by experts in that field. Therefore, a group of twenty experts in Food Science,Technology, and Engineering fields were invited to evaluate capstone course final projects anddeveloped food
of a “Rapid Design Challenge” in a Cross-Disciplinary Senior Capstone Course and Evaluation of Device Performance Abby M. Kelly, Austin Lammers, David D. Jones, Richard Stowell, Roger Hoy, Evan Curtis, Angela K. Pannier Department of Biological Systems Engineering, University of Nebraska-LincolnAbstractThe senior capstone experience within the Department of Biological Systems Engineering at theUniversity of Nebraska-Lincoln is a two-semester, two-course sequence intended to give seniorstudents realistic design experience, working with real projects, real clients, faculty consultants,and teammates to produce a deliverable that meets the client’s needs. Students
Engineer in the State of Ohio and affiliated with ASME, ASEE, SME and TAP. Page 26.710.1 c American Society for Engineering Education, 2015 Expanding Applicability of Senior Projects: Portable EGCC (Environmental Growth and Cloning Chamber) for GreenhousesNowadays it has become a common practice to do senior design projects or capstone projectsunder the sponsorship of an industrial entity, or a technical business/agency, where students willbe performing technical activities closely related to their specific engineering field. A wonderfulopportunity for the students to realize the reach
purchased a regenerative blower for aeration. Funding for this reactor was providedthrough a local Edson Student Entrepreneur Grant.Figure 2: Students Stewart Clark and Linda Graham with the stairstep reactor they built.Unfortunately, the biology students graduated and left before the reactor was complete. Noprovision for cooling was made, and the units were not assembled. To keep the project moving,two senior mechanical and manufacturing technology students, Linda Graham and Stewart Page 12.309.4Clark, were assigned the task of completing the reactor for their Capstone project. Thesestudents designed a cooling system and plumbing, checked the
AC 2009-2482: A BRINE-SHRIMP ECOSYSTEM DESIGN PROJECT FOR 5TH-AND 6TH-GRADE STUDENTSPaul Schreuders, Utah State UniversityAmanda Feldt, Utah State UniversityHeather Wampler, Utah State UniversitySara Driggs, Utah State University Page 14.5.1© American Society for Engineering Education, 2009 A brine shrimp ecosystem design project for 5th and 6th grade studentsAbstractAs engineering strives to increase its student numbers, more and more programs in biologicalengineering and other areas are developing outreach efforts for K-12 students. An importantcomponent of this type of outreach is the creation of grade appropriate design
references, and other materials used by localenvironmental consultants. The results were a series of design reports which were delivered tothe township (Christy et al., 2000).Senior capstone design course: International humanitarian engineering design projects. Atthe Ohio State University (OSU), the Department of Food, Agricultural and BiologicalEngineering expanded the senior capstone design experience to begin at the junior year and toinclude the option of international design projects. For three weeks during the summer betweentheir junior and senior years, teams of students would travel to South Africa to meet withcommunity groups and define design needs. The student teams then returned to the US andworked on year-long capstone design projects
development processes in thestudied Design and Development of Food Products and Processes capstone course2-5.Assessment of creativity was grounded on the Consensual Assessment Technique6 (CAT), whichis based on the idea that the best measure of creativity regardless of what is being evaluated, isthe assessment by experts in that field. Therefore, a group of experts in the FE field were invitedto evaluate capstone course final projects and developed food products by means of the CreativeThinking VALUE Rubric, which is made up of a set of attributes that are common to creativethinking across disciplines1, 7. Possible performance levels were entitled capstone or exemplar(value of 4), milestones (values of 3 or 2), and benchmark (value of 1). Instructor
programs will face as they attempt to redefine themselves and emerge from an existing discipline in which they are firmly, and perhaps necessarily, rooted. The question, however, must be raised as to whether the specialty courses exist within the biological engineering program, or should students simply be directed to a different department to gain focus and specialization? A similar question arises as to the research opportunities for capstone design projects. At USU we have been bringing required courses into the Department (such as Thermodynamics and Modeling) in order to provide the necessary “bio” focus.• Absence of specialization. Trying to work outside of the department’s core expertise
technologies haveprofoundly transformed the way scientists design, perform and analyze experiments. Asbiological concepts and models become more quantitative, biological research is increasinglydependent on concepts and methods drawn from other scientific disciplines. Thus as biologybecomes more quantitative and systematic, it will become a foundational science for engineeringsimilar to physics, chemistry and mathematics.The long term goal of this project is to design and disseminate interdisciplinary teaching materialthat will bridge different disciplines and provide an increasing understanding of the relevance ofconcepts of chemistry, engineering, and computing in biology. The objectives are to: (1)Develop an interdisciplinary biotechnology
diversity of cultures and approaches than otherwise would be the case, and human tolerance improves.In other cases, especially in Capstone Design, where the project outcome requires a long period(2 semesters) of group continuity, groups are not changed. By that time, however, students havegotten to know each other very well.Tiny (to audience): “An’ I did know. I keep tabs on dem stiffs, and I have each an’ every one of dem tell me in writin’ how dey all is actin’ together. If dey wanna rat on each udder, dat’s ok, too. Da main t’ing is dat I get t’know who woiks well wid d’udders, an who don’t. Den I adjust their course pay-off accordin’ly. An’ I don’ mind sharin’ this stuff wid Big heah.”Peer
bioenergy, biological engineering, capstone design, HVAC, thermodynamics, waste management, and professional development. Ann was the chair of her department’s academic affairs committee for ten years, over- seeing their undergraduate programs in engineering, construction systems management, and agricultural systems management. She has won multiple teaching awards at the departmental, college, university, and national levels. She is experienced with undergraduate program assessment and accreditation, having served both the ABET Engineering Accreditation Commission and the American Council for Construc- tion Education as a program accreditation evaluator. She leads an extension program called ”Barn Again” about the
noticing a lack ofcontinuity and participation in our student organizations, since students are not physically here inthe department as in previous years. It is unclear still how these networks may be affected, and itmay take several more years to realize some of these unintended consequences of movingstudents away from specific disciplines in that first year.It is also important to ensure the FYE instructors understand the BAE discipline well enough sothat relevant examples and projects are incorporated into the FYE engineering courses. In orderfor this program to receive the college-wide support needed to be successful in its adoption, itwas imperative to assemble a core set of FYE instructors with the breadth necessary to representall
capstone experiences [69-70], specific components in courseworkdedicated to professionalism [71-72], topical seminars [73], as well as integration throughout theentire curriculum [74-76]. Ultimately, the inclusion of biorefinery concepts in undergraduateengineering education will be dependent upon individual faculty interest and implementation,and will be primarily influenced by the creativity of the instructor.ConclusionsThis paper has been intended to introduce engineering educators to the emerging field ofbiorefining. Essential definitions and concepts have been discussed, as have the relevance toengineering education and curriculum infusion techniques. Although it is not completelycomprehensive in nature, many references have been included, so
current bioprocessing curriculum has sixadditional courses beyond the engineering core curriculum: Microbiology, Organic Chemistry,Introduction to Bioprocess Engineering (BIOE 3000), Bioprocess Validation, Quality and Designof Experiments (BIOE 4000), Bioprocess Separation Engineering (BIOE 4010), Bioprocess PlantDesign, and Simulation and Analysis (BIOE 4020). The bioprocess engineering concentrationcourses are in addition to the two semester capstone design sequence that will also have somebioprocess related component.The faculty of ECU’s engineering program are encouraged to pursue novel approaches toengineering education. The newly created concentration in bioprocess engineering provides anexcellent opportunity to develop and implement a