3D bioprinting to be tested in agricultural research

3D bioprinting to be tested in agricultural research Imitating nature in laboratories and manufacturing leaves, seeds, and even more complex structures of plants, animals or microorganisms could soon become a reality at Embrapa Genetic Resources and Biotechnology’s Laboratory of Nanobiotechnology (LNANO), in Brasília, DF, Brazil. The recent approval of a project, as well as other… [read more]

3D Food Printing Conference & Agri-Food Event 2017 in the media

The 3rd European edition of the 3D Food Printing Conference took place on June 28, 2017, at Villa Flora, Brightlands Campus Greenport Venlo, The Netherlands. The 3D Food Printing Conference was part of a two-day Agri-Food Event 2017 (June 28-29, 2017) that included 4 dedicated conferences and an exhibition:3D FoodPrinting Conference ,Vertical Farming Conference ,Healthy… [read more]

Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont

Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. Rheological properties of pastry recipes (Cake, Brownie, gingerbread…) with addition of different kind of wheat flour or food additive and their 3D printing behavior… [read more]

Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland

Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland Dr. Nesli Sözer is a Principal Investigator at VTT Technical Research Centre of Finland Ltd. and works on the refinement of ingredients and structures of 3D printed food. She will give a speech on this subject… [read more]

Personalized food by 3D printing – From design to shelf life of edible objects – Presented by Antonio Derossi, University of Foggia

Personalized food by 3D printing. From the design of innovative food formula to the shelf life of edible objects – Presented by Antonio Derossi [Derossi A., Severini C., Azzollini D., Caporizzi R], Senior researcher, University of Foggia, Department of Science of Agriculture, Food and Environment, Italy, at the 3D Food Printing Conference, which takes place on… [read more]

Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research

Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research, Food Quality and Design Group at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. As part of the diet of over 2 billion people, edible insects have… [read more]