CAD and CAM

Board games

Download the From farm to fork! and Food route board games.

Posters

PDF posters for use in the classroom.

Food cards

Sets of BNF Food Cards for pupils aged 5 to 16 years.

Are you drinking plenty?

Poster and teachers' guide.

Multi-purpose teaching resource

Supported with activity instructions and question cards.

mywellbeing

mywellbeing teachers' guide

Exam specification grids

Links to resources which support GCSE D&T: food/Home Economics and National 4 and 5 Healthy and Food Technology in Scotland.

Love your lunch

Love your lunch - ideas and resources to support work around school lunch.

Worksheets (Primary and SEN)

Worksheets for use in school.

ICT

Resources using the computer.

CAD and CAM

More resources for the computer.

How to ...

How To explain how to perform a variety of specific tasks and tests.

Energy and nutrients case studies

Case studies on different aspects of energy and nutrients.

Experiment sheets

Ideas for experiments in the classroom.

Product analysis

Worksheets to help with product analysis.

Sensory evaluation

How to conduct different sensory evaluation tests.

Smart foods

Find out about smart foods.

What can you see?

A poster and teachers' activity notes.

Conditions of use

Copyright and conditions of use.

Computer Aided Design (CAD) and Computer Aided Manufacture (CAM) are relatively new areas of the National Curriculum, especially in relation to aspects of food technology. However, both these areas of study are extremely well exploited in the food industry.

What is CAD, CAM and CAD/CAM?

CAD - a computer aided system for creating, modifying and communicating a plan for a product or components of a product
CAM - broad term used when several manufacturing processes are carried out at one time aided by a computer. These may include process control, planning, monitoring and controlling production.
CAD/CAM - where numerical information is taken directly from CAD drawings and used to control making

What is CAD in food?

CAD stands for 'Computer Aided Design', not 'Computer Aided Drawing'.  Therefore, when designing food products all aspects of its design need to be taken into account, with the most suitable (and appropriate) ICT tools being used.

CAD in food can cover:

  • using graphic packages to design the physical appearance of the product (if appropriate)
  • using DTP for packaging and label design
  • using spreadsheets to calculate costing, portion size and ratio of ingredients
  • calculating the energy and nutrients provided by a product using nutritional analysis packages
  • constructing star profiles/diagrams to indicate the sensory characteristics of a product
  • calculating the mould-free shelf-life of a product, thereby investigating microbiological considerations
  • exploring the interaction of ingredients, leading to a better understanding of the functional properties of food. For example, the BNF Interactive Food Facts CD-ROM incorporates Balance, a piece of industrial CAD software used in the bakery industry (developed by Campdem and Chorleywood Food Research Association).  This allows the user to model the functional properties, shelf-life, physical appearance and nutritional properties of a cake product which they design on-screen.  In addition, on a simpler level, the software also allows pupils to review the manufacture of an ice-cream product which they design, perform nutritional analysis and model the design of a product to cost and nutrient specifications/tolerance levels.

CAM in Food

As defined above, CAM is a broad term used when several manufacturing processes are carried out at one time aided by a computer.

These may include:

  • process control;
  • planning;
  • monitoring;
  • controlling.

Essentially, CAM in school is about using a computer (or equipment that can be electronically set) to aid the manufacturing process.

For example:

  • using a word processor/DTP/drawing package to develop a flow chart;
  • monitoring and datalogging, eg pH and temperature probes;
  • temperature/cooking times using equipment that can be electronically set, eg microwaves/oven timers
    measuring, eg electronic scales;
  • electronic bread making machines (time (proving and baking), temperature, speed (kneading) are all controlled and monitored).

One of the problems of CAM with food is the lack of affordable equipment.    However, if one uses ICT to 'aid' the making process, then the requirements for CAM are being met.

 

Last reviewed: 27/11/2012

Next review date: 27/11/2015