Proposal for Instruction in Computer-Based Instrumentation for Food Science

食品科学计算机仪器教学提案

• 批准号: 9750815
• 负责人: Anuradha Prakash
• 金额: $ 3.14万
• 依托单位: Chapman University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1997
• 资助国家: 美国
• 起止时间: 1997-06-01 至 1999-11-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9750815&HistoricalAwards=false
• 关键词: Proposal; Instruction; Computer; Based; Instrumentation

This project establishes a program of instruction in computer-based instrumentation as a means of improving the quality of the undergraduate curriculum in Food Science. The new equipment consists of a texture analyzer and a viscometer to provide undergraduate students with hands-on training in measuring rheology of food. These instruments are standard in the food industry for quality control and for product development, and students use these instruments in both capacities. The instruments are computer driven, giving students an opportunity to learn the principles of computer-operated instrumentation. A bank of computer workstations allow demonstration of this technology to several students at a time. The students analyze the texture of a food material, gather the data in a spreadsheet, graph the results, and evaluate the results individually, or at most, in pairs. The aim of this project is to provide the students with an understanding of rheology and, more importantly, an understanding of computer-based instrumentation so that they can use this knowledge to operate other computer-based instruments. This project improves the quality of undergraduate education by giving students experience on equipment used in the food industry, it helps them understand the principles of texture and texture measurement, and it increases the number of independent research projects performed by undergraduate food science students. The new instruments are used in several food science courses. Statistical and data analysis software is installed on the computers, along with specific software to teach biochemical proceqses, protein structure, diet analysis, and other food-science-related topics. Other departments in the Science Division at this university and local colleges with Food Science programs will benefit by sharing this computer-based instrumentation laboratory. Undergraduate research generated by this program can be disseminated by means of a Food Science and Nutrition Home Page on the World W ide Web, presentations at Institute of Food Technologists Meetings, and publications in Food Science journals. *

该项目建立了一个基于计算机的仪器教学计划，作为提高食品科学本科课程质量的一种手段。 新仪器包括质构分析仪和粘度计，为本科生提供测量食品流变学的实践训练。 这些仪器是食品行业质量控制和产品开发的标准，学生可以同时使用这些仪器。 这些仪器是计算机驱动的，让学生有机会学习计算机操作仪器的原理。 一组计算机工作站允许一次向几个学生演示这项技术。 学生分析食物材料的质地，在电子表格中收集数据，绘制结果图，并单独或最多成对评估结果。 该项目的目的是为学生提供流变学的理解，更重要的是，基于计算机的仪器的理解，使他们可以使用这些知识来操作其他基于计算机的仪器。 该项目通过让学生体验食品工业中使用的设备来提高本科教育的质量，帮助他们了解质地和质地测量的原理，并增加食品科学本科生独立研究项目的数量。 这些新仪器被用于几门食品科学课程。 计算机上安装了统计和数据分析软件，沿着专门的软件来教授生物化学过程、蛋白质结构、饮食分析和其他与食品科学有关的主题。 这所大学科学部的其他部门和具有食品科学课程的地方学院将通过共享这个基于计算机的仪器实验室而受益。 该计划产生的本科生研究可以通过万维网上的食品科学和营养主页，食品技术专家会议研究所的演讲以及食品科学期刊上的出版物进行传播。 *