Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.
The 3D Food Printing Conference 2018 will take place on June 28, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre), Laboratorium tour Centre for Healthy Eating and Food Innovation and a 3D Food Printing Experience at Wageningen University & Research.
The program of the 3D Food Printing Conference includes speakers from reputed universities and companies:
Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on June 28, at the 3D Food Printing Conference, during the Agri-Food Innovation Event 2018 at Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Low methoxylated pectin gel is a promising food-ink for the 3D printing of healthy candy having variable textural and structural properties. However, the actual printing method based on simple extrusion requires an incubation post-treatment in calcium solution in order to complete the gelation of printed objects. Coaxial printing can avoid the need of post-treatment by accurately controlling the gelation of printed pectin objects through the simultaneous deposition of pectin ink and crosslink solution.
Date: June 29 Venue: Wisdom and Wonder Pavilion @ Wageningen University & Research Campus
(Droevendaalsesteeg 4, 6708 PB Wageningen) Time: 9.00 AM – 1 PM Free admission – Registration required
Lunch and transportation from Brightlands to the venue are provided*. Hotel costs and dinner are on your own account
Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink
“Sounds interesting, but what could I actually do with it?”
If you’ve ever asked yourself this question about 3D Food Printing, this Masterclass is exactly for you.
byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing.
Not only will the technology get demonstrated and explained – the goal is to present you its practical applicability.
Are you curious what are the newest developments?
What’s the added value for professionals like you?
What’s the potential for the future?
Join the Masterclass and look beyond the hype! byFlow and Jan Smink will show you what’s there.
Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research, Development and Engineering Center, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
3D printing technology for food continues to advance. This technology uniquely offers customizability, which is as yet an unexploited advantage for fulfilling an individual’s preferences or specific nutritional needs. The potential relevance of this technology for application to military field feeding is currently being investigated.
Consumer judgements of the sensory characteristics and concept acceptability of 3D printed food were recently measured, showing both high approval of the product and general acceptance of the technology. While food, with its complex and varied composition and rheological behavior, is a relatively challenging media to 3D print, we have demonstrated that systematically modifying the material properties of the matrices aids in their printability.
Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat
Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he started pursuing his life long dream – making food printing possible. Combining passion for innovation and obsession with food, Jet-eat aims to transform the way that people prepare, experience and share food. Coming from the birthplace of digital printing, and the emerging hub of for foodtech – Israel is set to be the place where true food printing can come from. On June 28, Eshchar Ben Shitrit will speak about The food Printing Manifesto at the 3D Food Printing Conference 2018 in Venlo, The Netherlands. Continue reading “Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat”