1. Use of ICT http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20&sectionId=85&contentId=321 Computer Aided Design (CAD)? The representation of an idea or concept using the most appropriate ICT tools for the product that is being designed. It has traditionally been a computer aided system for drafting, creating and communicating a 2D design, or 3D model, for a product or components of a product. Heavily used in electronic and mechanical engineering industries, CAD seeks to visualise a design (concept) before making. This design can then be tested and evaluated. CAD in food technology means using a computer to aid design, or represent a concept using the most appropriate ICT tools - from nutritional analysis to physical structure. Computer Aided Manufacture (CAM)? A broad term used when one or more manufacturing processes are carried out at one time aided by a computer. These may include process control, robotics, measuring, monitoring and controlling production. CAM in food technology means using computers to aid making. Although the term CAM is not a widely used term in the food industry, computers are linked to manufacturing lines monitoring and controlling manufacture to produce consistent and high quality end products. For example, ‘dedicated control systems’ monitor single unit operations, e.g. controlling the temperature of a heat exchanger; they do not share the information with other computers. However, ‘centralised control systems’ monitor and control complete operations throughout manufacture; providing feedback about the entire process, e.g. milk processing plant, fish finger production. Other applications of CAM include production line robots deboning meat, decorating cakes, picking mushrooms and packaging chocolates.

2. CAD in school CAD in food technology at school can enable pupils to: research from various sources digital camera to display products made in the kitchen and iPad filming of processes on coursework sheets model the energy and nutrients provided by a product using nutritional analysis packages calculate costing and portion size of ingredients using spreadsheet programs design the physical appearance of the product, if appropriate, using graphic packages communicate the intensity of different sensory characteristics of a product by constructing star profiles/diagrams model the mould-free shelf-life of a product, thereby investigating microbiological considerations explore the interaction of ingredients, leading to a better understanding of the functional properties of food generate packaging and label prototypes using integrated DTP packages

3. Nutritional analysis, costing and portion size Nutritional analysis packages i.e. Excel, Food for a PC, Explore Food (by Food a Fact of Life), The Nutrition Program (by Jenny Ridgewell) allow pupils to consider the consequences of their actions when selecting and quantifying different ingredients for their design. Pupils can use spreadsheet programs to model, explore and communicate the impact of different ingredients and portion sizes on the overall economic and physical design of their food products. This allows pupils to model the ‘what if?’ question, exploring and testing different designs to arrive at the best possible solution Physical appearance Sometimes it is important to use 2D graphic, orthographic or 3D drawings to represent the design of a food product, e.g. a novelty shaped biscuit or layered dessert. It is dependent on the food product in question. A variety of different pieces of software could be used, each with their own particular tools and features. Note: Rather than drawing individual ingredients, which could be time consuming, it may be more appropriate to use shapes to represent their position, dimension and number. Paint Publisher Pro DeskTop

4. Sensory evaluation Using a radar chart (created on Excel or other software programs) to present results of sensory testing. Microbiology and Food functions Explore the interaction of ingredients, leading to a better understanding of the functional properties of food and look at shelf life, use-by and sell-by dates

5. Packaging and Labels Some software allows the user to enter information and then receive a standardised food label automatically and design their packaging using a ready-made template. A packaging net can also be designed on 2D Design packages and transferred to a lazer cutter to be cut and printed electronically.

6. CAD in industry Consumers continually demand new and novel foods and at the same time want them to be wholesome and safe to eat, tempting and at an appropriate cost. Computer Aided Design (CAD) software has been developed which enables the food industry to innovate and meet these new demands enforced by the market place. CAD software encompasses all areas of product development, from idea generation and research, investigating the functionality and interactivity of different ingredients, producing manufacturing flow-charts to assess food safety issues, knowledge based systems for food legislation and innovative imaging systems for product quality and fault diagnostic purposes.

7. Examples: Sensory evaluation tasting results are fed directly to a computer for statistical analysis. Food products can be designed on screen, allowing the user to predict the effects of changing formulations on the product. In addition, software can calculate water activity to predict the minimum mould-free shelf life of a product. The safefood Process Design System helps food companies minimise the microbiological hazards in products. Dedicated checklists of safety issues for a wide range of food ingredients, unit operations and processes are used to ensure the highest standards. Software guides the user through a HACCP study in a logical and systematic way, prompting the team on points that need to be considered at each stage. Programs allow a comprehensive range of established and custom-made process flow diagrams to be generated. Decision trees to hazards at each process step are applied to determine the critical control points. Temperatures can be predicted for almost all types of in-pack heated foods, e.g. canned products. The effect of process deviations can be assessed on product safety and quality before the heat transfer takes place. Experienced bakers and technologists use software which enable them to: - diagnose faults in product, i.e. troubleshoot - enhance product quality - check out processing steps to achieve quality products - experiment and model ‘What if...?’ questions.

8. CAM in school CAM in the food industry monitors and controls automated processes during the manufacture of a food product. This may include: planning measuring monitoring controlling One constraint for working with CAM in food technology at school is lack of affordable and appropriate equipment. Therefore, CAM at school is currently not universally viable due to financial outlay and accommodation of specialist equipment. While some desktop devices do exist, e.g. tunnel ovens and pasteurisers, equipment cost needs to be considered in relation to usefulness and pupil demand. Essentially, CAM in schools is about using a computer or equipment that can be electronically set to aid the manufacturing process. It is not about building robot arms from Lego to ice wedding cakes or having conveyor belts installed. It could include: using a word processor, DTP or drawing package to develop a flow chart to aid logical and consistent manufacture setting temperature and cooking times using electronic equipment to ensure consistency and accuracy, e.g. microwaves/oven timers; measuring ingredients to precise tolerances to ensure a consistent product which meets its original specification accurately, e.g. datalogging food mixtures, using pH and/or temperature probes; monitoring and controlling time and temperature to ensure effective pasteurisation, or time, temperature and belt speed for a conveyor oven to ensure even and consistent baking; setting and monitoring electronic bread making machines, where time (proving and baking), temperature and speed (kneading) are monitored and controlled centrally to shape and form the product safely and accurately.

9. Flow chartTemperature and cooking timePrecise measuring Bread machineDesktop conveyer ovenElectronic temperature probe

10. CAM in industry CAM has been used by engineering companies for many years enabling them to design product parts on a computer and transfer their physical measurements onto a tooling machine, which would then manufacture the part. CAM is increasingly being developed by the food industry to help in the manufacture of food products. Over the past two decades in the food industry there has been an increasing demand for machines to take over the more complex operations previously carried out by hand, e.g. piping mashed potato onto a pie. The demand has been to improve product consistency, reduce overheads and increase production capacity. New CAM machinery has been developed in order to satisfy these demands. Examples: Computer controlled tunnel ovens, monitoring time, temperature and humidity. Computer controlled depositors release the exact amount of product. Electronic scales and metal detectors ensure uniformity, improve product consistency and food safety and can remove product automatically from the production line. Light refractor to identify foreign objects, cooked or uncooked products and viscosity of products During frying, the temperature of the oil and speed of the conveyor belt are precisely controlled to ensure an even finish. Previous unit operations need to have been consistent to ensure that all products are uniform, e.g. the thickness of batter and crumb are the same Kettles and mixers blend, cook and stir sauces. Food products are packaged and labelled automatically

11. Industrial computer controlled ovensComputer controlled depositorComputerised weighing Packaging and metal detection

12. Advantages Visualise an idea quickly and efficiently (although the reverse is also true, e.g. drawing a slice of tomato with a computer can be time consuming and of little relevance); Modify modelled ideas to record and evaluate the consequences of their action Model concepts e.g. nutritional analysis Represent ideas using real-time simulations e.g. virtual reality Use an outline specification proforma to aid product design Easier and more efficient to monitor and control production to ensure food safety e.g. Hazard Analysis Critical Control Point (HACCP) Ensure accuracy, especially precise weights and measurements Machines can take over complex operations previously done by hand Reduce food wastage through efficient manufacture Improve product consistency Reduction in overheads e.g. labour costs Increased production capacity No fatigue from repetitive manufacturing demands Disadvantages Results in loss of jobs Requires skilled computer operators Expensive to set up initial system