Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork

Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.

Among food applications of additive manufacture (3D printing), dairy products represent a highly promising area, due to the ability of many milk components to form and reform structures, which can be finely tailored by manipulating conditions such as shear, temperature and sample pH and composition.   In this presentation, studies of the 3D printing of a range of types of cheese will be reviewed, and the successful printing of processed cheese described.  In addition, studies which have focused on customized formulations based on milk proteins being induced to flow and gel under printing conditions will be highlighted.

About Alan Kelly
Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Ireland, with teaching and research interests in food science and processing, and dairy products in particular, and he has published widely (> 200 research papers) in dairy science and technology.

About University College Cork
University College Cork is the second largest University in Ireland, and one of its key strategic research areas is food science and technology, building on a proud tradition of education and research in dairy science for almost a century.

About 3D Food Printing Conference

What, When, Where: The 3D Food Printing Conference, Jun 28, 2017, Villa Flora, Brightlands Campus Greenport Venlo, The Netherlands.

The 3D Food Printing Conference is part of the first global Innovative Food-Agri Event – a two-day event (Jun 28-29, 2017) that includes 4 dedicated conferences and an exhibition:

Scope: As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. 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.

Focus topics:

  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal / Regulatory issues
  • Investment opportunities
  • Research

Target: Suppliers to the food industry | agricultural industry | hardware and software suppliers | food research institutions | health care professionals | hospitality and catering professionals | trendwatchers | foodpreneurs | certification and food safety institutions.


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