Presentations to download

Jelle Groot, Rabobank International​
‘What’s cooking in tomorrow’s kitchen?’
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Professor Mark J. Post, Maastricht University
‘Medical technology to produce beef.’
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Professor Thomas Lötzbeyer, University of Applied Science Weihenstephan Triesdorf / Print2Taste
‘3D food printing in catering and gastronomy.’
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Pieter Debrauwer, TNO
‘The EU project, PERFORMANCE, personalised food using rapid manufacturing for the nutrition of elderly consumers’
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Dr. Dorothée Goffin, University of Liège
‘3D Food Printing, a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure.’
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Professor Luc de Witte, Maastricht University / Hogeschool Zuyd
‘Food printing: opportunities in long term care?’
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Luis Fraguada, Chief Technical Officer, Robots In Gastronomy
‘When will we 3D print our food?’
Luis Fraguada – Robots in Geastronomy

Melanie Senger, University of Applied Science Weihenstephan Triesdorf
‘Personalised food concepts and the future of food production.’
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Frits Hoff, Chairman Board Fablab Benelux and Fablab Maastricht
‘Experiences with 3D food printing.’
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