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]

3D food printing and its legal framework – Presented by Karin Verzijden, AXON Lawyers

3D food printing and its legal framework – Presented by Karin Verzijden, AXON lawyers at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. current and potential applications of 3D food printing Legal positions and liabilities of various parties involved: manufacturer food printer, software supplier, supplier of raw… [read more]

Multi component food products – the next evolutionary step in 3D food printing? – Presented by Johannes Heringlehner, University of Applied Science Weihenstephan Triesdorf

Multi component food products – the next evolutionary step in 3D food printing? – Presented by Johannes Heringlehner, University of Applied Science Weihenstephan Triesdorf at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. The universal multi extrusion 3D food printing systems (with 2 or more food printing… [read more]

Food safety aspects of food printing – Presented by Natalie Becker, Federal Office of Consumer Protection and Food Safety, Germany

Food safety aspects of food printing – Presented by Dr. Natalie Becker, Federal Office of Consumer Protection and Food Safety (BVL), Germany, at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. The presentation will give a short overview on EU-food safety law relevant for food printing…. [read more]