“Towards printing a meat-like structure using sustainable plant proteins” – Presented by Anna Knaeulein, HSWT

One challenge in food production of the future is the fast growing demand for meat products that are very resource consuming in their production process. Currently available meat replacement products often have drawbacks with regard to the desired mouth feel and texture. Here, 3D printing offers new opportunities to develop innovative texturizing procedures to overcome the limitations of conventional processes. The BMBF funded project CIBUS food (Computational-design and Innovative Building of Uniquely Structured Food) aims at solving the issue by imitating the structure of real food using 3D printing of sustainable material like plant proteins.

About Anna Knaeulein

Anna Knaeulein graduated as M.Sc. in Nutrition at the Technical University of Munich.

Since 2013 she holds responsibilities for research and development at the Institute of Food Technology at the University of Applied Sciences Weihenstephan-Triesdorf. Her main interest is the processing and texturizing of food material for 3D printing applications.

About University of Applied Sciences Weihenstephan-Triesdorf (HSWT)

Green, innovative, and practical – Weihenstephan-Triesdorf University of Applied Sciences in a nutshell. Since it was founded in 1971, it has developed a unique profile. No other university of applied sciences has a comparable range of subjects so clearly and consistently oriented towards green subjects. Uniquely in Bavaria, the degree programmes cover everything to do with nature, food, and the environment in the very broadest sense, ranging from the scientific to the artistic, from high-tech to Land Art, from molecules via trees through to landscape areas.

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