Personalized food by 3D printing – From design to shelf life of edible objects – Presented by Antonio Derossi, University of Foggia

Personalized food by 3D printing. From the design of innovative food formula to the shelf life of edible objects – Presented by Antonio Derossi [Derossi A., Severini C., Azzollini D., Caporizzi R], Senior researcher, University of Foggia, Department of Science of Agriculture, Food and Environment, Italy, at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.

3D printing technology is gaining the interest of food scientists, chefs, industries, etc. The main advantage is to produce 3D edible objects having desired shape, dimension and internal structure. Nevertheless printing food is more than this. The capability to print nutritionally personalized food formula for any consumer’s group is an important feature with wide potential applications. However, printing complex food formula is not easy to obtain. We present the main result on the application of 3D printing on complex food formula based on cereal, fruit and vegetables. The effect of the most important printing variables on the printability of food formula will be analyzed. Also, we will discuss on the microbiological quality and on the shelf life of 3D printed food.

About Antonio Derossi
PhD Food Science and Biotechnology, University of Foggia, Italy. Current Position: Senior researcher at Dept. Science of Agriculture, Food and Environment, University of Foggia.

About University of Foggia 
University of Foggia has two main aims: High educational level; Discovering and sharing knowledge. Department of Science of Agriculture, Food and Environment supports innovative research programs in several research areas discovering innovation from ‘farm’ to ‘fork’.

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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