A new food engineering elective course for chemical engineering students

2021 ◽  
Vol 35 ◽  
pp. 105-115
Author(s):  
Glaucia H.C. Prado
Keyword(s):  
Engineering Students ◽  
Chemical Engineering ◽  
Food Engineering ◽  
Elective Course

Food Engineering as an Advancing Branch of Chemical Engineering

2006 ◽  
Vol 2 (2) ◽  
Author(s):  
Xiao Dong Chen ◽  
Ji Yeon Yoo
Keyword(s):  
Engineering Students ◽  
Chemical Engineering ◽  
Technology Development ◽  
New Technology ◽  
Essential Element ◽  
Human Consumption ◽  
Engineering Research ◽  
Food Engineering ◽  
Food And Nutrition ◽  
Chemical Engineering Education

During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.

scholarly journals Compartmental Learning versus Joint Learning in Engineering Education

Mathematics ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 662
Author(s):  
María Jesús Santos ◽  
Alejandro Medina ◽  
José Miguel Mateos Roco ◽  
Araceli Queiruga-Dios
Keyword(s):  
Engineering Students ◽  
Chemical Engineering ◽  
Linear Equations ◽  
Mathematical Software ◽  
Mathematical Concepts ◽  
Joint Learning ◽  
The University ◽  
Academic Year ◽  
Non Linear Equations ◽  
Mathematics And Physics

Sophomore students from the Chemical Engineering undergraduate Degree at the University of Salamanca are involved in a Mathematics course during the third semester and in an Engineering Thermodynamics course during the fourth one. When they participate in the latter they are already familiar with mathematical software and mathematical concepts about numerical methods, including non-linear equations, interpolation or differential equations. We have focused this study on the way engineering students learn Mathematics and Engineering Thermodynamics. As students use to learn each matter separately and do not associate Mathematics and Physics, they separate each matter into different and independent compartments. We have proposed an experience to increase the interrelationship between different subjects, to promote transversal skills, and to make the subjects closer to real work. The satisfactory results of the experience are exposed in this work. Moreover, we have analyzed the results obtained in both courses during the academic year 2018–2019. We found that there is a relation between both courses and student’s final marks do not depend on the course.

scholarly journals What Can Students’ Bibliographies Tell Us?- Evidence Based Information Skills Teaching for Engineering Students

2006 ◽  
Vol 1 (2) ◽  
pp. 12 ◽  
Author(s):  
Fei Yu ◽  
Jan Sullivan ◽  
Leith Woodall
Keyword(s):  
Web Sites ◽  
Engineering Students ◽  
Chemical Engineering ◽  
First Year ◽  
Journal Articles ◽  
First Year Students ◽  
Internet Resources ◽  
Information Skills ◽  
Upper Level ◽  
Department Faculty

Objective - This project sought to identify students’ strengths and weaknesses in locating, retrieving, and citing information in order to deliver information skills workshops more effectively. Methods - Bibliographies submitted from first-year engineering and second- and fourth-year chemical engineering students’ project reports were analysed for the number of items cited, the variety of items cited, and the correct use of citation style. The topics of the project reports were also reviewed to see the relationships between the topics and the items cited. Results - The results show that upper level students cited more items in total than did lower level students in their bibliographies. Second- and fourth-year engineering students cited more books and journal articles than first-year students cited. Web sites were used extensively by all three groups of students, and for some first-year students these were the most frequently used sources. Students from all three groups had difficulties with citation style. Conclusion - There was a clear difference in citation frequency between upper and lower level engineering students. Different strategies of information skills instruction are needed for different levels of students. Librarians and department faculty members need to include good quality Internet resources in their teaching and to change the emphasis from finding information to finding, interpreting, and citing accurately.

FACTORS THAT PROVOKE BURNOUT OF CHEMICAL ENGINEERING STUDENTS IN UNIVERSIDAD JUÁREZ AUTÓNOMA DE TABASCO

2021 ◽  
Author(s):  
Sulma Guadalupe Gomez Jimenez ◽  
Angelica Del Carmen Lizardo Perez ◽  
Alva Del Rocio Pulido Tellez ◽  
Robeto Rodriguez Bastarmerito
Keyword(s):  
Engineering Students ◽  
Chemical Engineering

scholarly journals Knowledge and Awareness of Masks and N95 Respirators Used for COVID-19 Prevention Among Chemical Engineering Students at Al-Balqa Applied University, Jordan

2022 ◽  
Vol 9 ◽  
Author(s):  
Banan Hudaib ◽  
Ali F. Al-shawabkeh ◽  
Fadia Hudaib
Keyword(s):  
Engineering Students ◽  
Chemical Engineering ◽  
Public Awareness ◽  
The Other ◽  
World Health ◽  
Respiratory Protection ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Other Hand ◽  
Protective Mask

Background and Objectives: On March 11, the World Health Organization stated coronavirus disease 2019 (COVID-19) was a global pandemic; the rapid and extended spread of the COVID-19 pandemic has become a significant cause of concern for face-to-face university study. This study investigated the knowledge and awareness of chemical engineering students in Al-Balqa Applied University (BAU) in Jordan about respiratory protective measures against COVID-19.Materials and Methods: A cross-sectional study was developed using a multi-stage random sampling technique conducted from April 21–28, 2020. The data were collected through an online questionnaire distributed to BAU's chemical engineering students, with 179 responders completed the survey correctly. The data were analyzed statistically using the SPSS program. The questionnaire consisted of two parts: the first measured the student's general knowledge about the COVID-19 pandemic, while the second focused on the respiratory protection methods against COVID-19; it was structured to assess the student's knowledge about the suitable types of masks and respirators used in COVID-19 prevention, their detailed mechanism of action and filtration process type, their production materials, and finally how the student's knowledge affects choosing a proper preventive method.Results: The study found moderate awareness among engineering students about COVID-19 causative agent, effective preventive masks/respirators used, and the mask's viral blockage mechanisms. A total of 89 respondents (49.7%) pointed to the correct best protective mask, i.e., N95 mask. On the other hand, 119 respondents (66.5%) believed that a surgical mask is the best protective mask. The study also showed differences in knowledge between different academic years; the knowledge about respirators, masks, and their action mechanism among senior students in the last three academic years was better than the younger students with a P-value of 0.047 for knowledge about respirator used for protection against coronavirus disease and the P-value of 0.028 for knowledge of the comparisons between the N95 and surgical mask. On the other hand, the study showed a lack of awareness of the most suitable mask types used in pandemics and the appropriate use method.Conclusions: The study found that chemical engineering students in Al-Balqa university were moderately knowledgeable regarding COVID-19 respiratory preventive methods; these results provided an overview of each student's community's knowledge level. Therefore, efforts are needed to improve public awareness through comprehensive educational campaigns to increase students' knowledge, attitude, and practice.

scholarly journals Interdisciplinary Pedagogical Actions to Optimize Engineering Undergraduate Written Production

10.29007/6434 ◽  
2018 ◽  
Author(s):  
Alicia Noceti
Keyword(s):  
Engineering Students ◽  
Time Window ◽  
Mother Tongue ◽  
Linguistic Features ◽  
Generic Structure ◽  
Food Engineering ◽  
Final Project ◽  
Written Production ◽  
Academic Genres ◽  
Audience Awareness

Writing is extremely challenging for engineering students. Navarro (2012) asserts that academic literacy in the mother tongue is similar to learning a foreign language as it involves immersion in a new culture. Food Engineering undergraduates (School of Food Science, University of Entre Ríos) face this difficulty when they have to write their Final Project. As a consequence, interdisciplinary actions were implemented by engineers and linguists (both in English and Spanish) in order to raise students´ awareness of this genre characteristics, to facilitate its production and to write relevant titles and abstracts. The importance of both title and abstract is paramount once the Final Projects are uploaded to the university website in order to attract readers. The objective of this study was to explore whether interdisciplinary actions could optimize undergraduates´ written production. All titles produced since the first Food Engineer graduated were collected. This corpus analysis revealed that titles were extremely short and provided very little information. Consequently, pedagogical activities were designed and implemented as from 2012. An exploration of antecedent or prior genre knowledge (Artemeva, N. & Fox., J., 2010) was carried out in different workshops. Generic structure, audience awareness, rhetorical functions and linguistic features studied in the English courses were activated. Writing seminars in Spanish were implemented in 5º year. In addition, undergraduates attended tutorials with the engineers and then and then interviews with the linguists. In several meetings students discussed titles and abstracts (in Spanish and English), designed their slides for the oral defense and rehearsed their oral presentations. The analysis of the corpus including all projects´ titles defended within the time window that included our actions indicated that students had activated their previous generic knowledge. Feedback from students, after graduation, demonstrated that interdisciplinary activities included language as an across the curriculum content and contributed to the adequate production of academic genres. Results may affect curricular design and decisions at the macro level since implementation of writing seminars along undergraduates´ trajectories has been positioned as a top priority.

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