Personalized food by 3D printing. From the design of innovative food formula to the shelf life of edible objects – Presented by Antonio Derossi [Derossi A., Severini C., Azzollini D., Caporizzi R], Senior researcher, University of Foggia, Department of Science of Agriculture, Food and Environment, Italy, at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
3D printing technology is gaining the interest of food scientists, chefs, industries, etc. The main advantage is to produce 3D edible objects having desired shape, dimension and internal structure. Nevertheless printing food is more than this. The capability to print nutritionally personalized food formula for any consumer’s group is an important feature with wide potential applications. However, printing complex food formula is not easy to obtain. We present the main result on the application of 3D printing on complex food formula based on cereal, fruit and vegetables. The effect of the most important printing variables on the printability of food formula will be analyzed. Also, we will discuss on the microbiological quality and on the shelf life of 3D printed food. Continue reading “Personalized food by 3D printing – From design to shelf life of edible objects – Presented by Antonio Derossi, University of Foggia”