The 3D Food Printing Conference 2018 will take place on June 28, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre), Laboratorium tour Centre for Healthy Eating and Food Innovation and a 3D Food Printing Experience at Wageningen University & Research.
The program of the 3D Food Printing Conference includes speakers from reputed universities and companies:
Stephen Homer, Materials Scientist, CSIRO, Australia, on “3D printing for personalised nutrition”:
In recent years, people have become far more aware of their nutritional requirements and there is a greater interest in eating healthy and convenient foods. 3D printing offers the potential to prepare convenient and on-demand personalised foods to cater for a variety of consumer segments and lifestyles. This presentation will outline the objectives of our research program and discuss methods for 3D printing with some focus on gelation mechanisms as well as methods to control micro-structures to regulate digestion.
Mary Scerra, Food Technologist, US Army Natick Soldier Research, Development and Engineering Center, USA, on “Exploration of 3D food printing and its application for tailored military rations”:
3D printing technology for food continues to advance. This technology uniquely offers customizability, which is as yet an unexploited advantage for fulfilling an individual’s preferences or specific nutritional needs. The potential relevance of this technology for application to military field feeding is currently being investigated.
Consumer judgements of the sensory characteristics and concept acceptability of 3D printed food were recently measured, showing both high approval of the product and general acceptance of the technology. While food, with its complex and varied composition and rheological behavior, is a relatively challenging media to 3D print, we have demonstrated that systematically modifying the material properties of the matrices aids in their printability.
Application of this technology to military field feeding could in the future provide highly tailored ration components that meet the Warfighter’s real-time nutritional needs and preferences. Furthermore, placement of 3D printers on or near the battlefield could be logistically beneficial by reducing reliance on typical thermostabilized ration components, which have a mandated 3 year shelf life, and in which quality can degrade over time.
Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on “Coaxial extrusion-based printing for designing foods having personalized properties”:
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.
Other speakers and presentation titles:
Martijn Noort, Scientist and Project Manager, Wageningen Food & Biobased Research, on “Powderbased 3D food printing technologies”, More information
Kjeld Van Bommel, Senior Consultant, TNO, The Netherlands, on “3D food printing @ TNO: latest developments”, More information
Lu Zhang, PhD Candidate, Wageningen University, on “3D printing of porous food structures contain Lactobacillus plantarum WCFS1”, More information
Patricia Bulsing, Senior Lecturer, The Hague University of Applied Sciences, Nutrition and Dietetics bachelor degree programme, on “The psychology around 3D food printing: acceptance and perception”, More information
Antien Zuidberg, Lector, HAS Hogeschool, on “3D food printing @ HAS Hogeschool”, More information
3D Food Printing Masterclass – June 28 – byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing
3D Food Printing Experience at Wageningen University & Research – June 29 – As part of the 3D Food Printing Conference, Wageningen University & Research together with TNO organize the 3D Food Printing Experience. On the 29th of June they invite you into their newly built facility in Wageningen and provide you with in-depth talks and lessons learned on the various 3D printing technologies and also share demonstrations using their state-of-the-art 3D printing equipment.
Students demo corner – 3D Food Printing projects at HAS University of Applied Science – June 28 – Students Demo Corner during 3D Food Printing Conference 2018 – The Students Demo Corner will take place during the Agri-Food Innovation Event. Antien Zuidberg will present shortly the Food Innovation model and how food concepts with 3D food printing are developed at HAS University of Applied Science. After Antien Zuidberg’s introduction, four bachelor students will present their 3D food printing projects.
REGISTER HERE for the conference, combination tickets are possible.