3D food printing – an emerging technology delivers novel insights in traditional food science

science

The traditional production of foods based on solid open-cell foams is highly complex. Thereby, a creation of a bulk phase of complex polymer-particle systems, partly the inflation and material-depended gas holding capacity and its final stabilization to the open-cell foam shows this complexity. All these parameters influence the cellular structure of the food and its functionality in terms of texture. This texture appears as a sensory property and a multi-parameter attribute. Additive manufacturing enables a complete redesign of such traditional food processes and enables especially in a scientific point of view entirely new possibilities for the understanding of the current production of foods.

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“Edible materials and technologies towards additive manufacturing” – Presented by Jennie Lord, EPSRC CIM in Food & Bryan Hanley, Knowledge Transfer Network

Dr. Jennie Lord, National Centre Manager and Technology Translator, EPSRC CIM in Food, and Professor Bryan Hanley, Specialist, Food, Knowledge Transfer Network will present “Edible materials and technologies towards additive manufacturing” during the 3D Food Printing Conference, which will take place on April 12, 2016, at Villa Flora, in Venlo, The Netherlands. Continue reading ““Edible materials and technologies towards additive manufacturing” – Presented by Jennie Lord, EPSRC CIM in Food & Bryan Hanley, Knowledge Transfer Network”