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Virtual product design has become a key technology in reducing costly design errors that are often difficult to detect manually. In order to evaluate product assembly in a virtual environment, it is important to link a product's design in CAD with the constrained complexity of assembly operations in CAM so that the design can be evaluated and modified in a virtual environment before production begins. The paper aims to focus on this.

The proposed virtual system includes the following components: a product assembly coding model, named Open Structured Assembly Coding System (OSACS), that codes part‐mating operations for assembling any two parts in CAM; a rule‐based code extractor that identifies OSACS codes for assembling product from the part‐mating information encoded in Standard for the Exchange of Product Model Data AP‐203 CAD data; and an assembly‐sequence generator that generates a binary assembly‐tree for the designed product coded with OSACS assembly codes, representing assembly operations in CAM for product assembly.

The proposed system links the design phase in CAD with the manufacturing phase in CAM. Simulation studies were made using CAD Ap‐203 data files from an actual mobile phone housing assembly. A binary assembly‐tree assigned with OSACS assembly codes was generated for assembling the product. The assembling complexity between any two parts was coded with the unique OSACS assembly codes. The final binary assembly tree represents how the product is going to be assembled in CAM with the mating complexity encoded in the assigned OSACS codes.

The advantage of this virtual product assembly system is that a design can be validated first in a virtual environment without building the expensive physical production system. Moreover, additional design iterations can be performed in the same amount of time to improve product quality.

Linking product design in CAD with assembly operations in CAM can help realize significant cost savings by preventing future manufacturing problems. With the proposed virtual system, a company can prevent a potential problematic design from reaching production.

This paper introduces the conceptual design of a virtual system that links product design in CAD with assembly operations in CAM. This system provides a designer with a virtual product assembly process to evaluate a designed product.

This chapter explores the landscape of higher education in Singapore as the nation positions itself to emerge stronger after the pandemic. A focus on three major issues facing higher education − digital transformation, job readiness of graduates, and access to quality education, describes education-based initiatives for addressing these challenges in Singapore. Local autonomous universities are woven into the tapestry of sustainable growth and development within Singapore’s economy. Connections between the development of education-based initiatives are made to illustrate how these institutions of continuous learning are positioning for relevance considering current developments and to suggest some areas for enhancement for promoting lifelong learning opportunities for all.

The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in which food can represent people and places, and interest if food heritage. Issues are discussed within the context of Singapore.

A case study methodology is employed using published information from assorted sources, both online and in conventional print form, supplemented by personal observation.

A country's food culture is found to be influenced by globalising forces, yet these do not always overwhelm local distinctions and the international and domestic can co-exist and coalesce. Food is also shown to be a critical dimension of ethnic and national identity and to have a heritage worthy of protection. In addition, it is a tourist attraction which affords insights into destination culture. Defining a national cuisine, however, is complicated in multiracial societies and origins and ownership of so-called national dishes may be disputed.

Enhanced knowledge about the wider role of food in established and emerging Asian economies and societies can improve understanding of its significance for residents and tourists, helping in formulating strategies to meet needs.

New insights are offered into the meanings of food in relatively young countries of mixed races and how cuisines evolve and interact.