“3D Printing for Future Food Security” – Presented by Michael Petch, Black Dog Consulting

The IMF has established a direct link between food insecurity and social unrest, including events such as riots, civil war and revolution. This presentation will look at how 3D printing can be used to address the four pillars of food security: Availability, Access, Utilization and Stability. Long-term macro trends suggest even greater demands will be placed upon already precarious regional food resources and therefore enhancing resilience must be considered a priority task. 3D printing solutions and opportunities will be proposed and assessed.

About Michael Petch Continue reading ““3D Printing for Future Food Security” – Presented by Michael Petch, Black Dog Consulting”

“3D printing of filled protein-rich food structures”, Presented by Maarten Schutyser, Wageningen University

We present results on the characterization and development of a printable recipe and FDM procedure for sodium caseinate. The aim of our study was not only to characterize and explore 3D printing of sodium caseinate suspensions, but also investigate the feasibility to include a second phase within the protein matrix. We present two methods that were used to introduce particles and an oil-phase into the caseinate matrix. It was demonstrated feasible to prepare protein-rich objects with specific spatial distributions of particles or fat droplets. Continue reading ““3D printing of filled protein-rich food structures”, Presented by Maarten Schutyser, Wageningen University”

Dorothée Goffin, Smart Gastronomy Lab presents: “3DFP a device of choice inside the smart kitchen experience”

Dorothée Goffin, Directrice of Smart Gastronomy Lab at University of Liège, presents at the 3D Food Printing Conference: “3DFP a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure”. Continue reading “Dorothée Goffin, Smart Gastronomy Lab presents: “3DFP a device of choice inside the smart kitchen experience””