Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven

Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on June 28, at the 3D Food Printing Conference, during the Agri-Food Innovation Event 2018 at Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Low methoxylated pectin gel is a promising food-ink for the 3D printing of healthy candy having variable textural and structural properties. However, the actual printing method based on simple extrusion requires an incubation post-treatment in calcium solution in order to complete the gelation of printed objects. Coaxial printing can avoid the need of post-treatment by accurately controlling the gelation of printed pectin objects through the simultaneous deposition of pectin ink and crosslink solution.

Coaxial extrusion-based printing can be applied for more food products than pectin gels and thus, could innovate and bring more possibilities in the personalization of printed foods.

What drives you?

What are the three things you would take with you on a deserted island?
I would take my smartphone (with preferably internet connection), good walking shoes and a knife.

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
I found that bioprinting has great potential in the short term for the creation of in-vitro tissues (eg.: drug testing) and in the long term for tissues transplant (eg.: skin, cartilage)

What kind of impact do you expect them to have?
Better healthcare.

What are the barriers that might stand in the way?
There should be ethical barriers in the development of bioprinting applications.

What do you hope people to learn from your presentation?
I would like people learn the potentials of printing personalized foods using coaxial extrusion-based printing. I would like also encouraging people in the development of 3D food printing applications.

About Valerie Vancauwenberghe
Valérie graduated as M. Sc. in chemical and material engineering, Free University of Brussels (ULB), Belgium. In November 2014, she started working as PhD student at KU Leuven in MebioS division and received her PhD degree in bio-engineering science in June 2018. Actually, she continues working as post-doc in her research project which consists to develop methods to print plant-source materials for innovative and personalized food manufacturing towards the creation of artificial 3D cellular plant tissues.

About KU Leuven, MeBioS division
MeBios investigates the interaction between biological systems and physical processes. The emphasis is on the measurement of properties of biological products and process variables, the analysis of the measured signals by means of advanced statistical methods, process and equipment design, optimisation and control. Mathematical models to describe the working principles of biological systems at different spatial and temporal scales is essential for this purpose.

About Agrifood Innovation Event
The Agri Food Innovation Event is a focused business, technology and research platform, unique in bringing together European and global companies from the entire agrifood supply chain (from farmer to enduser, with customers, producers, retailers and researchers).

The location, Brightlands Campus Greenport Venlo, is in a region in which the agri-food business is one of the most productive, sustainable and profitable in the world; where food innovation is in the entrepreneurs’ DNA.

Agri-Food Innovation Event 2018

Brightlands Campus, Venlo, The Netherlands

June 27 June 28 June 29

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