Dr. Jennie Lord, National Centre Manager and Technology Translator, EPSRC CIM in Food, and Professor Bryan Hanley, Specialist, Food, Knowledge Transfer Network will present “Edible materials and technologies towards additive manufacturing” during the 3D Food Printing Conference, which will take place on April 12, 2016, at Villa Flora, in Venlo, The Netherlands.
Additive manufacturing is the direct fabrication of end use products and components using technologies that deposit material layer-by-layer and point-by-point.
AM has huge potential for the food manufacturing industry, with advantages including:
- design freedom, allowing for novel structures to be produced
- using novel materials to create bespoke ingredients
- tailoring products to meet the nutritional needs and palate preference of consumers
- transitioning production models towards distributed manufacture and point-of-sale production, potentially reducing waste.
The Centre for Innovative Manufacturing in Food is engineering edible filaments via fused deposition modelling (FDM) to create edible objects and structures, as well as harnessing natures materials to create particles with interesting topographies, curvatures and other functionalities.
Jennie is a project manager and technology translator in the food, pharmaceutical and biosciences arenas. She obtained her PhD from The University of Nottingham’s School of Pharmacy, has experience in start-ups, large pharma and academia, and has led multi-consortia projects including the design and development of novel food ingredients for improved health and nutrition, and testing the efficacy of novel systems for monitoring gut health. Currently she is managing a £multi-M national Centre for Innovative Manufacturing in Food, with three partner universities and many industrial members and collaborators.
Bryan Hanley is a graduate of the University of St Andrews (Chemistry) and the University of Edinburgh (PhD Biological Chemistry). He currently works for the Knowledge Transfer Network in the UK developing and managing programmes to help industry link more effectively to academia with the ultimate intention of creating wealth. Prior to this he held the post of Director, Scientific Discovery with Mars Inc. based in Chicago and was Research Director at Leatherhead Food Research.
About EPSRC CIM in Food
The EPSRC CIM in Food is a National Centre for Innovative Food Manufacturing, funded by EPSRC and supported by industry. A partnership of three higher education institutes, the CIM acts as a catalyst for collaboration in UK and international food manufacturing research and strategy development.
Established to foster better collaboration between science, creativity and business, KTN has specialist teams covering all sectors of the economy – from defence and aerospace to the creative industries, the built environment to biotechnology and robotics. KTN has helped thousands of businesses secure funding to drive innovation. And we support them through their business cycle to see that investment through to success.