Multidisciplinary Senior Design Course: An Exercise in Futility?Multidisciplinary Senior Design Course: An Exercise in Futility?Steven W. Peretti1, Lisa G. Bullard1, Margaret Heil2 & Christopher R. Daubert3

Departments of Chemical Engineering1, Computer Science2, Food Science3

North Carolina State University, Raleigh, NC

Goal: Provide Students With A More Realistic Project Design Experience Through The Involvement Of Multiple Disciplines

Course Management Issues:Course Management Issues: Faculty PerspectiveFaculty Perspective

• Establishing Common Deliverables: Hands-On vs. Theory• Overcoming Disciplinary Ignorance• Maintaining Curricular & Subject Integrity• Delineating Responsibility• Clarifying “Power” Issues In The Relationship• Setting Consistent & Clear Performance Expectations• Collaborative Grading (Satisfying Me vs. Us)• Course Scheduling

Lessons LearnedLessons Learned

Project ExamplesProject Examples

Refine Problem Statement

Process Flowsheet Definition

Detailed Equipment Description

Integration of Unit Operations

Process Optimization

Problem Statement Refinement

Requirements Analysis & Definition

Design of System Architecture

Implementation & Testing

Installation

Chemical Facility Design Software Development

Methodology Methodology

CourseCourse RedefinitionRedefinition

Consensus MethodologyDefinition of Operational Problem Statement

Preliminary Design of Systems

Prototyping & Testing

Systems Refinement & Optimization

Project Management Issues:Project Management Issues:Student PerspectiveStudent Perspective

• We Don’t Understand The Deliverables!• Overcoming Disciplinary Ignorance• Aren’t These Two Separate Projects?• When Is Our Stuff Due?• We’ll Do It Our Own Way• Who’s In Charge (Discipline/Faculty)?• Who Is Doing The Grading?• We Don’t Have Any Common Time!

Controller

GUI

Computer Interface

DatabaseWWW Web Interface

Fermentation Vessel

Heater

Manufacturing Execution System forCitric Acid Production (CSC, CHE)

Project Objectives:Evaluate & implement process control & data

automationData collection & storage Facilitate operator control

Fermentation run with implemented control system

Comparison of a plate heat exchanger (HTST) & a continuous flow microwave unit(CFM) for pasteurization of milk (FS, CHE)

raw milk 4% fat thermalization

20 s 149° F

cool to 42° F

filtering

centrifuge

Cream10-12% fat

Skim milk 0.10% fat

homogenizeto standard

milks10 MPa

pasteurize15 s 161° F

cool to 36° F

Packaging&

Storage36° F

hair, grit,debris

Packaging&

Storage36° F

Milk Source: NCSUDairy Research—Lake

Wheeler Road

Project Objectives:Evaluate shelf life quality, taste preference, color & microbial count for CFM-treated milk

Determine biofouling, clean-up cost & floor space requirements for CFM vs. HTSTMeasure heat transfer rate & regeneration efficiencies for HTST& CFM

Compare capital & operating costs for full scale operation

CFM

HTST

• Open Communication Is Key - Establish Liaisons• Continuous Feedback Is Essential• Terminology Must Be Synchronized• Be Opened-Minded & Flexible• Embrace Each Other’s Strengths & Weaknesses• Establish Common Times To Meet & Work• Create Task Plan & Revisit Often• Provide Formal Team Training• Provide Techniques For Collaborative Writing & Speaking