Below you can download in pdf format the presentations from 3D Food Printing Conference, which took place on June 28, 2017
Please note that not all speakers allowed us to publish their presentations.
3D Food Printing Conference
| 08:45 | 09:20 | Registration and coffee | |
| 09:20 | 09:30 |  |
Opening & Welcome, Pieter Hermans, Jakajima, More information |
| 09:30 | 10:00 |  |
Frits Hoff, CEO, 3Dinnovationcenter, The Netherlands, on “Hype vs. Reality in 3D-foodprinting”, Download presentation |
| 10:00 | 10:30 |  |
Nesli Sozer, Principal Scientist, Principal Investigator, VTT Technical Research Centre of Finland, on “3D Food Printing: A Disruptive Food Manufacturing Technology”, Read the interview; Download presentation |
| 10:30 | 11:00 |  |
Kjeld van Bommel, Senior Consultant, TNO, The Netherlands, on “3D food printing at TNO”, More information |
| 11:00 | 11:30 | Break and Networking | |
| 11:30 | 12:00 |  |
Dr. Natalie Becker, Scientific officer at Federal Office of Consumer Protection and Food, Federal Office of Consumer Protection and Food Safety (BVL), Germany, on “Food safety aspects of food printing”, Download presentation |
| 12:00 | 12:30 |  |
Karin Verzijden, Attorney-at-law, Axon Lawyers, The Netherlands, on “3D food printing and its legal framework”, Download presentation |
| 12:30 | 13:30 | Lunch and Networking |
|
| 13:30 | 14:00 |  |
Nina Hoff, CEO, byFlow, The Netherlands, on “3D Design hacks the way we eat our dinner!”, Read the interview, Download presentation |
| 14:00 | 14:30 |  |
Alan Kelly, Professor, University College Cork, Ireland, on “Applications of 3D printing for cheese and dairy protein systems”, Download presentation |
| 14:30 | 15:00 |  |
Antonio Derossi [Derossi A., Severini C., Azzollini D., Caporizzi R], Senior researcher, University of Foggia, Department of Science of Agriculture, Food and Environment, Italy, on “Personalized food by 3D printing. From the design of innovative food formula to the shelf life of edible objects” |
| 15:00 | 15:30 | Break and Networking | |
| 15:30 | 16:00 |  |
Domenico Azzollini, Researcher, Wageningen University and Research, Food Quality and Design Group, The Netherlands, on “Potential and challenges of edible insects in 3D Food Printing” |
| 16:00 | 16:30 |  |
Johannes Heringlehner, 3D Food Printing Scientist, Institute of Food Technology, University of Applied Science Weihenstephan Triesdorf, Germany, on “Multi component food products – the next evolutionary step in 3D food printing?”, Download presentation |
| 16:30 | 17:00 |  |
Haroutioun Askanian, Assistant Professor, Sigma Clermont, France, on “Viscoelastic properties of different pastries dough”, More information |
| 17:00 | 18:00 | Drinks and Networking | |