1. Multidisciplinary Senior Design Course: An Exercise in Futility? Multidisciplinary Senior Design Course: An Exercise in Futility? Steven W. Peretti 1, Lisa G. Bullard 1, Margaret Heil 2 & Christopher R. Daubert 3 Departments of Chemical Engineering 1, Computer Science 2, Food Science 3 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: Faculty Perspective Faculty 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 Learned Project 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 Course Redefinition Consensus Methodology Definition of Operational Problem Statement Preliminary Design of Systems Prototyping & Testing Systems Refinement & Optimization Project Management Issues: Student 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 Database WWW Web Interface Fermentation Vessel Heater Manufacturing Execution System for Citric Acid Production (CSC, CHE) Project Objectives: Evaluate & implement process control & data automation Data 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) rawmilk  4% fat thermalization 20 s 149° F coolto 42° F filtering centrifuge Cream 10-12% fat Skim milk  0.10% fat homogenize tostandard milks 10 MPa pasteurize 15 s 161° F coolto 36° F Packaging & Storage 36° F hair, grit, debris Packaging & Storage 36° F Milk Source: NCSU DairyResearch—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. HTST Measure 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