Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.
Continue reading “3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future – Presented by Roisin Burke, Technological University Dublin”
Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University, at the 3D Food Printing Conference 2019, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
3D food printers have the ability to combine edible ingredients in new and complex ways, giving rise to tailored nutrition on a per person basis. Now that we can make custom food products, how are we expected to cook them? Jonathan’s ongoing research in laser cooking provides a solution to this problem. Continue reading “Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University”
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”: Continue reading “3D Food Printing Conference 2018 program & quotes from speakers’ presentations”
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. Continue reading “Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven”
3D Food Printing Experience at Wageningen University & Research – Part of 3D Food Printing Conference and Agri-Food Innovation Event 2018
Date: June 29
Venue: Wisdom and Wonder Pavilion @ Wageningen University & Research Campus
(Droevendaalsesteeg 4, 6708 PB Wageningen)
Time: 9.00 AM – 1 PM
Free admission – Registration required
Lunch and transportation from Brightlands to the venue are provided*. Hotel costs and dinner are on your own account
Innovation in food and agriculture has come a long way in the past century, resulting in the production of more food than ever before. However, the food industry is facing new challenges due to rapid societal changes: in 2040 there will be 9 billion people to feed; there is an increasing demand for personalized, nutritious, and healthy food; and food production should be done in an affordable way without harming the environment. Radical innovations are required to meet the demands of the near future. 3D printing provides the food industry the opportunity to adapt and change their production processes. Continue reading “3D Food Printing Experience at Wageningen University & Research – Part of 3D Food Printing Conference & Agri-Food Innovation Event2018”
Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Besides FDM/extrusion printing also powder based techniques such as Powder Bed Printing (PBP) and Selective Laser Sintering (SLS) offer potential for food production. Main advantages of powderbased printing are the higher degrees of 3D design freedom and scalability. Furthermore, these techniques offer unique potential to control the local composition as well as the physical state of the food product structure on a voxel base. This presentation gives an overview of the current state of the art of powder based food printing technologies and their added value over conventional food manufacturing.
Continue reading “Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research”
3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
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.
Continue reading “3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO”
3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Lector A.Zuidberg will shortly introduce HAS hogeschool and the lectorate Design Methods in Food. 3 groups of students will shortly pitch their bachelor project, which will also be presented separately in stand 11.
What drives you?
Design methods in Food Innovations
What are the three things you would take with you on a deserted island?
A book, paper and pencils
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Personalised food , 3d food printing and Design Methods Continue reading “3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool”
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. Continue reading “The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences”
3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Extrusion-based 3D printing offers more flexibility in achieving food structures with controlled composition, geometric complexity and added functionality compared to conventional manufacturing methods. This study investigates the feasibility of 3D printing of wheat flour dough containing probiotics (i.e., Lactobacillus plantarum WCFS1) and the survival of probiotic bacteria during post-processing (i.e., baking) as influenced by the geometric design of the structure and the baking condition. From our previous studies we hypothesized that baked products with higher surface/volume ratios would lead to increased survival of bacteria after baking. The printability of different dough formulations was evaluated by two characteristics: easy and uniformity of extrusion; precision and accuracy of the printing. Designs were created to make highly-porous and filled baked food structures. Results show that the precision and stability of the printed structure was the best when using wheat flour with lower protein content (7.2 % w/w), when using a nozzle diameter of 1.2 mm and by adding calcium caseinate (3 % w/w of flour) to weaken the gluten network. The baking process at 175 ○C did not affect the appearance of the printed structures and thus survival of probiotic bacteria was determined. The residual viability of probiotics in a ‘honeycomb’ structure was 1-log higher than that in a ‘concentric’ structure, when 98 % degree of starch gelatinization was reached. This result is consistent with our hypothesis that the bacteria survived better in a structure with higher surface/volume ratio. This work may offer a new avenue to the development of innovative solid food products containing probiotic bacteria. Continue reading “3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University”