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Innovative features of the Design Project at Sheffield Deciding what to make and where to make it

Innovative features of the Design Project at Sheffield Deciding what to make and where to make it. Steve Wilkinson Dept. of Chemical & Process Engineering, University of Sheffield. Overview. Sheffield BEng and MEng design projects Plant location Product Development Supervisors view

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Innovative features of the Design Project at Sheffield Deciding what to make and where to make it

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  1. Innovative features of the Design Project at SheffieldDeciding what to make and where to make it Steve Wilkinson Dept. of Chemical & Process Engineering, University of Sheffield

  2. Overview • Sheffield BEng and MEng design projects • Plant location • Product Development • Supervisors view • Students view

  3. Sheffield BEng and MEng design projects • 40 credits • Group presentation (early Nov, 10%) • Group report (7 Nov, 20%) • Individual report (6 Feb 70%)

  4. BEng Design Project • Hydrogen manufacturing unit • Steam hydrocarbon reforming process • 31 students • Use of industrial consultants • Site visit

  5. MEng Design Project • Fischer-Tropsch biodiesel • Lignocellulosic bioethanol • Hybrid sulphur cycle • Rotating spiral contactor • Wood biomass gasification • Plug flow reactor • Caprolactam production • CO2 capture and utilisation • Chocolate production

  6. Plant location • Assigned location for BEng - helps differentiate: • Seasonal temperatures • Feedstock composition • Labour costs • Safety legislation • Chosen location for MEng • Political stability • Costs • Market demand • Access to utilities, transportation • Adds realism and interest • Ok for less technical group members

  7. Product design: Chocolate confectionary in China Factory Location: Hefei, China Why China? • Highest population • High marketing potential Why Hefei? • Fast developing city • Strategic position • Good transportation • Industrial area • Suitable climate • average temperature: 15.7°C

  8. Liked Disliked

  9. The final product- Fruitilicious Fruit filling Jam-based Cherry Kiwi Banana Milk chocolate • 10% Cocoa liquor • 20.5% Cocoa Butter • 20% Whole milk powder • 49% Sugar • 0.5% Lecithin 1.6 cm 2 cm

  10. Supervisors views • Get them moving early in first 2 weeks • Massive culture shock for many students • First time to read scientific papers • Making assumptions, estimates, approximations • Realise there is no right answer! • Light teaching commitment – one hour meeting each week • Challenging student attributes • Unable or unwilling to search for information (Google) • Incapable of making assumptions • Send in draft reports for checking • Thinking the supervisor is an expert in the process • Inability to formulate questions by email

  11. Students views: Questionnaire 2012 (43 returns) • What did you enjoy most? • Working in a group and flexible working • Reading journals, learning how to research with Google scholar • Applying knowledge creatively to design something from scratch • What did you find most challenging (in a good way)? • First time reading scientific papers • Making assumptions, estimates, approximations • Realising there is no right answer! • How much did you use what you had learnt in lectures? • A lot = 42%, some = 49%, very little = 5% • Do you think the plant location part makes it more realistic? • Yes = 74% • What could be changed to make it better? • More guidance on where to find the info required • More realism and site visits • More books in library, more contact/feedback with supervisors

  12. Thankyou!

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