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.
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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”
Pascal de Grood, founder and CEO of FoodJet presents at the 3D Food Printing Conference: “Industrial food processing with 2D+ printing”. Continue reading “Pascal de Grood, FoodJet presents: “Industrial food processing with 2D+ printing””
Pieter Debrauwer, Project Manager at TNO, presents during the 3D Food Printing Conference: “Performance: Personalised Food using 3D printing for the nutrition of elderly consumers”. Continue reading “Pieter Debrauwer, TNO presents: “Performance: personalised food for nutrition of elderly””
Luis E. Fraguada, Chief Technical Officer at Robots in Gastronomy, presents during the 3D Food Printing Conference: “When will we 3D print our food?” Continue reading “Luis Fraguada, Robots in Gastronomy presents: “When will we 3D print our food?””
Melanie Senger of University of Applied Science Weihenstephan-Triesdorf, and Mathias Kück and Astrid Jäger of Biozoon GmbH will present during the 3D Food Printing Conference: “Personalised food concepts and the future of food production”. Continue reading “Senger, Jäger & Kück of HSWT / Biozoon present about Personalised food concepts & food production”
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””
Prof. dr. Mark J. Post, Chair of Physiology at Maastricht University, presents during the 3D Food Printing Conference: “Medical Technology to produce Beef”. Continue reading “Mark J Post, Maastricht University presents: “Medical Technology to produce Beef””
Prof. Dr. Thomas Loetzbeyer of University of Applied Science Weihenstephan Triesdorf and Print2Taste, presents during the 3D Food Printing Conference: “3D food printing in catering and gastronomy”. Continue reading “Thomas Loetzbeyer, University Weihenstephan presents: “3D food printing in catering & gastronomy””