3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
In recent years, people have become far more aware of their nutritional requirements and there is a greater interest in eating healthy and convenient foods. 3D printing offers the potential to prepare convenient and on-demand personalised foods to cater for a variety of consumer segments and lifestyles. This presentation will outline the objectives of our research program and discuss methods for 3D printing with some focus on gelation mechanisms as well as methods to control micro-structures to regulate digestion.
What drives you?
I like to problem solve and develop solutions to complex issues
What are the three things you would take with you on a deserted island?
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Self driving vehicles, Artificial intelligence, Hypersonic flight
What kind of impact do you expect them to have?
They will completely alter the way we work, live and travel
What are the barriers that might stand in the way?
Safety is probably the biggest barrier to all of them
What do you hope people to learn from your presentation?
I hope people gain a much broader understanding of what 3D printing can be used for.
About Stephen Homer
Stephen graduated at the University of Bristol (UK) in 2004. His background in rheology and materials science started at Schlumberger in 2003. After graduation he worked as a materials chemist at Johnson Matthey on catalytic coatings for vehicle emissions. Stephen then moved to Farecla and worked on developing and evaluating finishing products for the automotive and marine industries. In 2009 Stephen began working at CSIRO (Australia) as a materials scientist in the area of foods. He has extensive experience working with a wide range of analytical techniques for evaluating the material and structural properties of food materials.
At the Commonwealth Scientific and Industrial Research Organisation (CSIRO), we shape the future. We do this by using science to solve real issues. Our research makes a difference to people, industry and the planet.
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, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years.
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?
The 3D Food Printing Conference will answer this kind of questions.
The conference is part of a two-day Agri Food Innovation Event (June 27-28, 2018) that includes 4 dedicated conferences and an expo.