The Future of 3D Food Printing: Customization and Health Impact
Since its invention in the 1980s, 3D printing technology has evolved at lightning speed. A decade ago, the original technology — where physical objects are printed from 3D digital models — was only reserved for corporations and universities designing prototypes and architectural models. Today, smaller and more affordable, they can be easily seen in kitchens and storefronts, grade schools and homes. Continue reading “The Future of 3D Food Printing: Customization and Health Impact”
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
Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Besides FDM/extrusion printing also powder based techniques such as Powder Bed Printing (PBP) and Selective Laser Sintering (SLS) offer potential for food production. Main advantages of powderbased printing are the higher degrees of 3D design freedom and scalability. Furthermore, these techniques offer unique potential to control the local composition as well as the physical state of the food product structure on a voxel base. This presentation gives an overview of the current state of the art of powder based food printing technologies and their added value over conventional food manufacturing.
3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
In recent years, people have become far more aware of their nutritional requirements and there is a greater interest in eating healthy and convenient foods. 3D printing offers the potential to prepare convenient and on-demand personalised foods to cater for a variety of consumer segments and lifestyles. This presentation will outline the objectives of our research program and discuss methods for 3D printing with some focus on gelation mechanisms as well as methods to control micro-structures to regulate digestion.
3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Lector A.Zuidberg will shortly introduce HAS hogeschool and the lectorate Design Methods in Food. 3 groups of students will shortly pitch their bachelor project, which will also be presented separately in stand 11.
Interview What drives you?
Design methods in Food Innovations
What are the three things you would take with you on a deserted island?
A book, paper and pencils
The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences, Nutrition and Dietetics bachelor degree programme , at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Knowledge around the technology of food printing is increasing and more and more applications of the technique are being identified. However, the success of a device not only relies on technology, but also on how the end user perceives this technology.