2016 program

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 pieter-hermans Opening and welcome, Pieter Hermans, Matchmaker for Innovators, Jakajima, More information
10:30 11:00 Schutyser-vierkant 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 michaelpetch-vierkant 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 Kjeld-van-Bommel-vierkant Kjeld Van Bommel, Sr. Consultant, TNO, about “Taking the Next Step: Printing Food Textures”, More information
12:00 12:30
Duo presentation
MP170913AH2_056 Dr. Jennie Lord, National Centre Manager and Technology Translator, EPSRC CIM in Food, about “Edible materials and technologies towards additive manufacturing”, More information brian-hanley-vierkant Professor Bryan Hanley, Specialist, Food, Knowledge Transfer Network, about “Edible materials and technologies towards additive manufacturing”, More information
12:30 13:30 Lunch / visiting exhibition
13:30 15:00
Julian-Sing-3dChef-vierkant Julian Sing, Founder, 3dchef, about “Creating memories through custom foods”, More information headshot photo Danilo Spiga, Researcher ‐ 3D Food Expert, Sardegna Ricerche, about “Study and characterization of food matrices intended for 3D printing”, More information
daniel-vierkant Daniel Wilkens, Folkwang University of the Arts, about “Message in a Cake” More information Sonia-Holland-vierkant Sonia Holland, PhD, University of Nottingham, EPSRC Centre for Innovative Manufacturing of Food, about “Cellulose as an edible ingredient for 3D Printing” More information
cheese-vierkant Michaela van Leeuwen, CEO, Print Cheese, about “The added value of farm cheese”, More information Anna-vierkant Anna Knäulein, Junior Scientist, University of Applied Sciences Weihenstephan-Triesdorf (HSWT), about “Towards printing a meat-like structure using sustainable plant proteins”, More information
15.00 15:30 Break / visiting exhibition
15:30 16:30
Gruber_Helga-vierkant Dr. Helga Gruber, Research and Development, Print2Taste GmbH, about “The Plug & Play Food Printing System Bocusini”, More information Valerie_vanc-iverkant 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
Frits Hoff Frits Hoff, CBDO, byFlow about “introduction to the first 3D Printed Diner”
16:30 18:00 Networking reception with drinks and snacks / visiting exhibition

 

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