Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.
What drives you?
Innovation, pushing out the boundaries of food innovation
Why should the delegate attend your presentation?
To hear about the possibilities for innovative food product development when using a novel cooking method combined with 3D printing
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Personalised foods, 4D printed foods, digitalisation – computers, multi-disciplinary approaches to developing food products
What kind of impact do you expect them to have?
Improving peoples health
What are the barriers that might stand in the way?
Applications of Molecular Gastronomy and 3D Food Printing together have the potential to create novel and innovative personalised foods.
About Roisin Burke
Róisín Burke obtained her Ph.D. from University College Dublin and subsequently carried out postdoctoral research at the Agricultural University in Wageningen, The Netherlands.
She is a lecturer at Technological University Dublin (TU Dublin), specialising in Culinary Science and Food Product Development. In the last eleven years she has developed Molecular Gastronomy as a subject discipline in The School of Culinary Arts and Food Technology, TU Dublin.
She supervised the first ever Ph.D. in Molecular Gastronomy in Ireland and is currently supervising a number of funded Ph.D students. Róisín initiated and together with her TU Dublin colleagues developed, a B.Sc. (Hons) in Culinary Science which was launched in 2016.
She has published widely in international peer reviewed journals and has joined editorial teams. For many years, Róisín is lecturing to international students and is the DIT co-ordinator of the Erasmus+ M.Sc. programme in Food Innovation and Product Design (FIPDes). She has given guest lectures in Ireland and abroad.
TU Dublin, Ireland’s first Technological University, is where career-focused students, dedicated staff and academic excellence in science, the arts, business, engineering and technology converge to create the leaders of tomorrow. We offer an inclusive and open learning experience with pathways to graduation, from Apprenticeship to PhD. Our 28,500 students learn in a practice-based environment informed by the latest research and enabled by technological advances.
TU Dublin hosts a thriving research community engaged in applying innovation and technology to solve the world’s most pressing challenges. We are deeply committed to collaborating with our national and international academic partners and our many networks in industry and civic society to create new learning experiences and develop impactful research.
TU Dublin is an exciting new milestone in Irish Higher Education. With campuses in Dublin City, Tallaght and Blanchardstown, it spans the largest population centres of Ireland’s capital city. Building on the rich heritage of its founding organisations – DIT, IT Blanchardstown and IT Tallaght – TU Dublin will be inclusive and adaptable, creating educational opportunities for students at all stages. TU Dublin students will be socially responsible, open-minded global thinkers who are ambitious to change the world for the better. As graduates, they will be enterprising and daring in all their endeavours, ready to play their part in transforming the future.
About AgriFood Innovation Event
On June 26-27, 2019, the 3rd edition of the global AgriFood Innovation Event will take place in Venlo, The Netherlands.
The event will include a two-day expo, four conferences – 3D Food
Printing Conference, Healthy Nutrition Conference, Vertical Farming
Conference and Smart Farming Conference and more activities such as lab
tours, demo corners.
3D Food Printing Conference:
Research and development (taste, texture, structure, flavor, color,
nutrition) | Technologies for 3D Food Printing |Ingredients for 3D Food
Printing | Business Models | Patent / Legal and Regulatory issues |
Healthy Nutrition Conference:
Food Innovation and health | Intestinal Microbiology | Behavioural
Gastronomy | Nutritional Sciences and Food Law / Regulation | Smart
& Healthy Ingredients | Sustainable Food Manufacturing | Food design
Vertical Farming Conference:
Available technologies – LED lighting, sensors, AI | Plant condition
issues like: CO2, Nutrients, Irrigation, Climate, Lighting | Food safety
/ HACCP | Robotics | Improved resource-use efficiency | Sustainable
Buildings (design, green roof, energy) | Smart Cities / Architecture /
Urban Design | From traditional farmer to vertical farmer
Smart Farming Conference:
Available technologies for Farming 4.0 – drones, sensors, Internet of
Things, Robotics, Big Data, AI and more | Precision agriculture |
Precision Livestock Farming | Plant and crop science for improved
resource-use | Investment in R&D | New business models | Cross
For more information about the conferences and the expo, we invite you to visit: https://agrifoodinnovationevent.com/