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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 437736
Title Design of an electronic performance support system for food chemistry laboratory classes
Author(s) Kolk, J. van der
Source University. Promotor(en): Harry Gruppen, co-promotor(en): Gerrit Beldman; Rob Hartog. - S.l. : s.n. - ISBN 9789461735058 - 130
Department(s) Food Chemistry Group
Information Technology
VLAG
Publication type Dissertation, internally prepared
Publication year 2013
Keyword(s) voedselchemie - onderwijsondersteuning - ondersteuningssystemen - laboratoria - laboratoriumproeven - computerondersteund onderwijs - food chemistry - education support - support systems - laboratories - laboratory tests - computer assisted instruction
Categories Food Chemistry / Computer Assisted Instruction
Abstract

The design oriented research described in this thesis aims at designing an realizing an electronic performance support system for food chemistry laboratory classes (labEPSS). Four design goals related to food chemistry laboratory classes were identified. Firstly, labEPSS should avoid extraneous cognitive load caused by the instructional format of the laboratory classes. Secondly, labEPSS should let students prepare for their laboratory experiments. Thirdly, labEPSS should support the communication in the laboratory class between students and between students and supervisors. Fourthly, labEPSS should give students the freedom to plan their experiments, without supervisors losing control and without risking overbooking of equipment. To address these goals, a couple of tools were designed, realized and subsequently used and evaluated in two model food chemistry laboratory classes:

A web-based laboratory manual, aiming to provide students with just-in-time procedural information (e.g. how an apparatus looks like, where chemicals can be found). A web-based experiment design tool, aiming to let students design their research strategy as a workflow beforehand and support students while carrying out this strategy in the laboratory. A ‘web-app’ for students’ smartphones providing the same functionalities as the digital laboratory manual. A web-based equipment booking system, which is part of the web-based experiment design tool.

Based on the evaluations it can be concluded that students and supervisors appreciated the tools and that these tools are capable of reaching the design goals. Finally, an overall design of labEPSS is proposed, in which the tools offer an integrated experience. Because labEPSS is highly configurable, it can be used in many different laboratory classes throughout curricula.

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