Speaker Archives - 3D Foodprinting Conference

16/11/202116/11/2021

Technologies, Tools and Systems for Rethinking the Food of Today and Inventing the Tastes of the Future

Novel fabrication strategies by using additive manufacturing systems have revolutionized important industry sectors thanks to their ability to create objects, constructs and ultimately products. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3D printing has been extensively studied in the food sector during the past decade. While more applications, formats, and end-products are getting explored, the availability of industrial printer models and tool-sets that cover the necesities of the food printing processes are developed.

16/11/202116/11/2021

3D Food Printing – a healthy business!

This presentation will provide insights in how byFlow will enable its current and future customers with 3D Technology to offer truly personalised food products.

A presentation given by Nina Hoff, CEO, byFlow.

10/11/202115/11/2021

Starch-based inks for 3D food printing application

3D food printing is a futuristic technology that consists of additive manufacturing to create personalized and creative food products. 3D printing can deliver a product that adapts to specific consumption, texture, taste, cost, practicality, and nutrition. Extrusion-type 3D printing is the most common for the production of printed foods, as it is easy to process and allows the use of different types of materials (called “food inks”).

09/11/202115/11/2021

3D food printing – an emerging technology delivers novel insights in traditional food science

The traditional production of foods based on solid open-cell foams is highly complex. Thereby, a creation of a bulk phase of complex polymer-particle systems, partly the inflation and material-depended gas holding capacity and its final stabilization to the open-cell foam shows this complexity. All these parameters influence the cellular structure of the food and its functionality in terms of texture. This texture appears as a sensory property and a multi-parameter attribute. Additive manufacturing enables a complete redesign of such traditional food processes and enables especially in a scientific point of view entirely new possibilities for the understanding of the current production of foods.

08/11/202108/11/2021

How to make 3D Printing of chocolate a must?

A top-down strategy of development will be presented. How to make 3D Printing of chocolate a must for chocolatiers and chocolate makers ? Based on research and development in the additive manufacturing of industrial parts, an original approach is followed to develop a new generation 3D printer as a tool for the innovation in the chocolate sector.

08/11/202115/11/2021

3D Food printing: Fresh and healthy food solution for dysphagia patients

Gastronology develops 3D food recipes, 3D food designs and 3D food printing technique for target groups dysphagia patients, children in age 4 to 12 and oncology patients. Early 2022, Gastronology will have an industrial 3d food printing solution ready with a capacity of 2,000 gram per minute.

07/11/202115/11/2021

How 3D printing can be used to alter sensory perception of food products

It is well known that 3D food printing holds many promises for making customized foods with attractive shapes, tailored texture properties, and personalized nutritional value. Even though numerous studies demonstrated instrumental texture properties could be influenced by structure modifications of 3D printed foods, no study to date described the impact of these structure modifications on sensory texture perception.

26/10/202125/10/2021

3D Food Printing @TNO – what’s happening

Ranging from scale up of the printing process to the creation of personalized nutrition, this presentation will provide an overview will be given of the latest developments in the area of 3D Food Printing taking place at TNO.

A presentation by Kjeld van Bommel, Sr. Consultant 3D Food and Pharma Printing at TNO.

25/10/202125/10/2021

Computer vision applications to monitor and calibrate extrusion-based 3D food printing

3D food printing is an emerging technology that can customize food designs and produce personalized foods. Extrusion-based 3D food printing dispenses food filaments onto a platform, and the object is built layer by layer based on a digital design. The diversity of food materials made it challenging to control the extrusion flow, which often leads to over and under extrusion during printing. Computer vision (CV) offers automated and standardized methods to measure object distance and velocity. Here, we introduce applications of CV to monitor and calibrate 3D food printing.

24/09/202124/09/2021

The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions.

3D food printing investigations are for the most dealing with flow rates in the range of few ml per minutes more or less. Such flow rate allow the production of small sized food samples, food prototypes or personalized food corresponding to a niche market. The major application of food ADM (additive manufacturing) with high throughput is without any doubt the pizza manufacturing, based on a layer by layer approach.