|Mario Jekle, Professor, Institute of Food Science and Biotechnology
Department of Plant-based Foods, University of Hohenheim, on 3D food printing – an emerging technology delivers novel insights in traditional food science, Read more
|Laurent D'Alvise, CEO, NOMASYS Consulting|
|Nina Hoff, CEO & Co-Founder, byFlow|
|Prof Alain Le Bail, GEPEA-In charge of the group "Processes applied to Bio resources", Oniris Nantes, on "The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions." , Read more|
|Daniel Cermeño, Business Development and Application Specialist, REGEMAT3D|
|Session powered by Digital Food Processing Initiative (DFPI), a collaboration of Wageningen University & Research, TNO and Eindhoven University of Technolgy|
|Sicong Zhu, PhD Candidate, Wageningen University, on "How 3D printing can be used to alter sensory perception of food products", Read more|
|Mathijs de Schipper, Research Scientist Innovator Additive Manufacturing, TNO|
|Yizhou Ma, PhD Candidate, Wageningen University & Research, on 'Adaptive control of 3D food printing based on image analysis, sensor integrations, and predictive analytics'|
|End of the session|
|Peter Nieuwkerk, Founder / CEO, Gastronology, on "3D Food printing: Fresh and healthy food solution for dysphagia patients", Read more|
|Bianca Maniglia, Researcher, University of São Paulo, on "Starch-based inks for 3D food printing application", Read more|
3D food printing is the process of manufacturing food products using a variety of additive manufacturing techniques. Most commonly, food grade syringes hold the printing material, which is then deposited through a food grade nozzle layer by layer. The most advanced 3D food printers have pre-loaded recipes on board and also allow the user to remotely design their food on their computers, phones or some IoT device. The food can be customized in shape, color, texture, flavor or nutrition, which makes it very useful in various fields such as space exploration and healthcare.
The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, caterers / restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home soon.
However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects should be taken into account to ensure safety and maintainability of 3D printed food?
Focus topics of the conference program are:
- Research and development (taste, texture, structure, flavor, color, nutrition)
- Technologies for 3D Food Printing
- Ingredients for 3D Food Printing
- Business Models
- Customization/ Co-creation
- On-demand and on-the-go production
- Patent / Legal and Regulatory issues
- Investment opportunities
This conference is an initiative of Jakajima.