Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, The University of Queensland at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.
Designing and formulating a food ink for the layer-by-layer printing practiced in creating a 3D construct need a sound knowledge of food materials science and engineering. Depending on the type and printing mechanism used the food ink system should have known properties to enable it to be printed and support its structure during printing and post-processing conditions. The manipulation of food microstructure becomes even more important if a fourth dimension is introduced to the 3D constructs. This presentation will highlight the essential physico-chemical properties of healthy food ink for layer-by-layer deposition. Continue reading “Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, University of Queensland”