1. Computer Aided Design and Computer Aided Manufacture in the Food Industry

2. Year 11: Objectives Outcomes What How Why Gold Bronze Silver
Understand different CAD/CAM
How
Revision into CAD/CAM techniques
Why
To be able to apply them to your own learning and when preparing food for others
Outcomes
Gold
Predict possible disadvantages of using CAD/CAM in both domestic and commercial setting
Bronze
List the different reasons for using CAD/CAM in food
Silver
Be able to explain the different CAD/CAM uses and how they help in production

3. What is 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.

4. How is CAD used in the Food Industry?
Calculate the nutritional value of the food product
Food products can be designed on screen
Enhance product quality and experiment ‘What if….’ questions
Work out sizes/costs of batch productions
HACCP – check it works efficiently
Present the product’s sensory profile
Predict what may happen if ingredients/methods are changed

5. How is CAM used in the Food Industry?
Machines can take over complex operations previously done by hand
Reduce food wastage through efficient manufacture
Improve product consistency
Reduction in overheads eg labour costs
Increased production
Easier to monitor and control production

6. CAM continued No fatigue from repetitive manufacturing demands
Improved safety and hygiene standards
Enhanced quality control

7. Disadvantages of CAM Results in loss of jobs
Requires skilled computer operators
Expensive to set up initial system

8. How manufacturers obtain consistent products:
Industrial quality assurance
Legal Requirement
Quality Control sample
CAD/CAM
Due diligence