Below you can find the program of the 2nd edition of the 3D Food Printing Conference, which took place on April 12, 2016, at Villa Flora, in Venlo, The Netherlands.
| 09:30 |
10:20 |
Registration and coffee |
| 10:20 |
10:30 |
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Opening and welcome, Pieter Hermans, Matchmaker for Innovators, Jakajima, More information |
| 10:30 |
11:00 |
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Dr. Ir. Maarten Schutyser, Professor Food Process Engineering, Wageningen University, about “3D printing of filled protein-rich food structures”, More information |
| 11:00 |
11:30 |
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Michael Petch, Author & Analyst, Black Dog Consulting, author of “Future Food: How Cutting Edge Technology & 3D Printing Will Change the Way You Eat”, about “3D Printing for Future Food Security”, More information |
| 11:30 |
12:00 |
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Kjeld Van Bommel, Sr. Consultant, TNO, about “Taking the Next Step: Printing Food Textures”, More information
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| 12:00 |
12:30 |
| Duo presentation |
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Dr. Jennie Lord, National Centre Manager and Technology Translator, EPSRC CIM in Food, about “Edible materials and technologies towards additive manufacturing”, More information |
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Professor Bryan Hanley, Specialist, Food, Knowledge Transfer Network, about “Edible materials and technologies towards additive manufacturing”, More information
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| 12:30 |
13:30 |
Lunch / visiting exhibition
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| 13:30 |
15:00 |
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Julian Sing, Founder, 3dchef, about “Creating memories through custom foods”, More information |
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Danilo Spiga, Researcher ‐ 3D Food Expert, Sardegna Ricerche, about “Study and characterization of food matrices intended for 3D printing”, More information
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Daniel Wilkens, Folkwang University of the Arts, about “Message in a Cake” More information |
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Sonia Holland, PhD, University of Nottingham, EPSRC Centre for Innovative Manufacturing of Food, about “Cellulose as an edible ingredient for 3D Printing” More information |
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Michaela van Leeuwen, CEO, Print Cheese, about “The added value of farm cheese”, More information |
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Anna Knäulein, Junior Scientist, University of Applied Sciences Weihenstephan-Triesdorf (HSWT), about “Towards printing a meat-like structure using sustainable plant proteins”, More information |
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| 15.00 |
15:30 |
Break / visiting exhibition
|
| 15:30 |
16:30 |
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Dr. Helga Gruber, Research and Development, Print2Taste GmbH, about “The Plug & Play Food Printing System Bocusini”, More information |
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Valérie Vancauwenberghe, PhD Student, KU Leuven, MeBioS division, about “3D printing candy with desired texture according to personal dietary requirements using pectin gel”, More information |
| Location switch |
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Frits Hoff, CBDO, byFlow about “introduction to the first 3D Printed Diner” |
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| 16:30 |
18:00 |
Networking reception with drinks and snacks / visiting exhibition
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