Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research

Domenico Azzollini

Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research, Food Quality and Design Group at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.

As part of the diet of over 2 billion people, edible insects have been recognized as a sustainable source of high-value animal proteins. However, where the consumption of insects in not traditional, such as Europe and North America, consumer negative perception is a significant barrier to their adoption. A strategy is making insects invisible in foods, and in this vein, the design of appropriate products is a critical factor. 3D printing has been recognized as an important tool at disposal of edible insect industries. Hereby, nutritional quality, advances in processing practices and technological challenges of edible insects for 3D printing are presented.

About Domenico Azzollini
Domenico Azzollini obtained his Master degree in Food Science and Technology at University of Foggia, Italy. He will defend his PhD in Management of Innovation in Agricultural and Food Systems in June 2017, and he is currently Researcher at Wageningen University and Research, Group of Food Quality and Design.

About Wageningen University and Research. Food Quality and Design Group
The mission of Food Quality and Design group is to study and teach in an integrative way how technological factors as such, or in relation to socio-economic and managerial factors, can be used to optimize food quality throughout the food chain.

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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