Virtual and Remote Laboratories for Enhanced Food Science and Engineering Education

Project Directors:

• Shyam S. Sablani, Washington State University,
• Julie Goddard, Cornell University
• Olive Li, California State Polytechnic University
• Melvin Pascall, The Ohio State University
• Kit Yam, Rutgers University

Motivation:

Laboratory-based courses are a vital part of food, agricultural, natural resources, and human (FANH) sciences curricula because they help students connect theories to applications and build both practical skills and conceptual knowledge. Studies show that laboratory activities enhance students’ conceptual understanding and improve cognitive growth. However, many students struggle to gain access to laboratory facilities and physical experiments for a variety of reasons, including shrinking financial resources and scarcity of expensive laboratory equipment at many universities. Further, during the COVID-19 pandemic, many institutions were forced to switch to virtual classes and halt in-person laboratory activities.

The development of virtual and remote laboratories (VR-Labs) offers a promising solution to support education in the FANH sciences and provide equal access to all, including students in online degree programs and students with physical disabilities that prevent them from accessing laboratory buildings. Virtual laboratories (VL) employ commonly used software programs on personal computers that allow users to perform experiments in simulated lab environments. Remote laboratories (RL) employ low-cost, take-home kits that replicate laboratory equipment using inexpensive scale models. Several science and engineering disciplines have considered VL to replace or intensify physical laboratory experiences, but the development of RL is a relatively new concept. The development and utilization of VL and RL have been quite limited in the FANH sciences. Moreover, many of the VL incorporate simple text, images, and videos. There has been significant development in educational tools, such as computer animation, simulation, student learning management system, and student discussion forums that could be better utilized in VL. In addition, remarkable development in devices and sensor technologies can allow development of low-cost experimental take-home kits for use in RL.

In this project, we seek to design, develop, and deploy low-cost yet user-friendly paired virtual and remote laboratories (VR-Labs) for undergraduate and graduate-level food science and engineering courses, and we will assess the effectiveness of the VR-Labs on student learning. We aim to develop web-based VL and at-home experimental kits (RL) for food packaging-related topics.

Laboratory modules:

1. Measurement of Water Vapor Transmission Rate of Polymeric Films using the Gravimetric Cup Method (ASTM method E96 – The Water Method)
2. Measurement of Water Vapor Transmission Rate of Polymeric Films using the Gravimetric Cup Method (ASTM method E96/E96M-16, The Desiccant Method)
3. Measurement of Puncture Resistance of Kraft Paper using the Slow Rate Penetration Resistance Method (ASTM F1306)
4. Intelligent Packaging: Color Changing Polymers to Predict Food & Beverage Spoilage
5. Metal & Glass Packaging: Characterization of Hermetic Seals in
   Metal and Glass Packages
6. Leak Detection in Food Packaging: ASTM Method F1929-15, Detecting Seal Leaks in Porous Medical Packaging by Dye Penetration
7. Effect of Package Insulation Properties on Shelf Life of Frozen Foods
8. Sugar caking – Adsorption and desorption of moisture in packaged sugar
9. Modified Atmosphere Packaging of Fruits and Vegetables

For more information, please contact Dr. Shyam Sablani (ssablani@wsu.edu).