Program

13:4514:00Digital Waiting Room
14:0014:05Pieter HermansWelcome and introduction
Moderator
Pieter Hermans, CEO, Jakajima, Read more
14:0514:25mario jekleMario 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


14:2514:45nina hoffNina Hoff, CEO & Co-Founder, byFlow, on "3D Food Printing - a healthy business" , Read more
14:4515:05alain le bailProf 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
15:0515:20Coffee Break and Digital Networking
15:2015:40Daniel CermenoDaniel Cermeño, Business Development and Application Specialist, REGEMAT3D, on 'Technologies, Tools and Systems for Rethinking the Food of Today and Inventing the Tastes of the Future', Read more
15:4016:00Bianca ManigliaBianca Maniglia, Researcher, University of São Paulo, on "Starch-based inks for 3D food printing application", Read more
16:0016:20Peter NieuwkerkPeter Nieuwkerk, Founder / CEO, Gastronology, on "3D Food printing: Fresh and healthy food solution for dysphagia patients", Read more
16:2016:40Coffee Break and Digital Networking
16:4017:30Session powered by Digital Food Processing Initiative (DFPI), a collaboration of Wageningen University & Research, TNO and Eindhoven University of Technolgy
Kjeld van BommelKjeld Van Bommel, Senior Consultant 3D Food and Pharma Printing, TNO, on '3D Food Printing @TNO – what’s happening', Read more
sicong zhu Sicong Zhu, PhD Candidate, Wageningen University, on "How 3D printing can be used to alter sensory perception of food products", Read more
yihzou maYizhou Ma, PhD Candidate, Wageningen University & Research, on 'Computer vision applications to monitor and calibrate extrusion-based 3D food printing', Read more

End of the session
17:3017:50frank rutgersDuo presentation
Frank Rutgers, Attorney, Louwers IP | Technology Advocaten, on 'A short introduction to the legal aspects of 3D food printing'
robbert sjoerdsmaDuo presentation
Robbert Sjoerdsma, Lawyer | Partner, Holla Legal & Tax'A short introduction to the legal aspects of 3D food printing'
17:5018:00What have we learned today
18:00End of the Conference

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
    • Flexibility
  • Patent / Legal and Regulatory issues
  • Investment opportunities

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This conference is an initiative of Jakajima.