The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences, Nutrition and Dietetics bachelor degree programme , at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Knowledge around the technology of food printing is increasing and more and more applications of the technique are being identified. However, the success of a device not only relies on technology, but also on how the end user perceives this technology.
In this presentation we take a look at the acceptance of new technology in general and how 3D food printing is perceived by potential consumers. A qualitative study will be reported whereby acceptance towards food printing is investigated. In addition, a use case, with steps leading to application of this new technology in a relevant setting, will be presented.
About Patricia Bulsing
Patricia gained her degree in Cognitive and Neuropsychology in 2004. In 2009 she obtained her PhD at the department of Clinical Psychology at the University of Utrecht. Topic of her research was the impact of expectations on odour perception. From 2008 until 2015, she worked as a researcher at Unilever R&D. The main focus was on consumer behaviour, perception, and health. Currently, she works as a lecturer and researcher at the The Hague University of Applied Sciences in the area of nutrition and dietetics. Topics of her research are 3D-food printing and the acceptance of new technology in health care.
About The Hague University of Applied Sciences
The degree programme Nutrition and Dietetics at the The Hague University of Applied Sciences has its own research programme including three research lines: health assessment technology, digital tools in behaviour change, and new tech foods. Within this latter line, the possibilities of 3D food printing in a healthcare context are investigated.
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.