The 3D Food Printing Conference: the future of food printing for professionals

 

The 3D printing food technology will be fundamental to the way people interact with food in the future and this is rapidly developing market has a huge potential.

Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts and some even claim that there will be a 3D food printer in every home in just two years.

On April 21, professionals and consumers are invited to the 3D Food Printing Conference at Innovatoren in Venlo, the Netherlands; the innovative networking event for everyone involved in 3D printing and the food industry.

The 3D Food Printing Conference offers design and engineering professionals the chance to learn and meet the possibilities of 3D printing in the food industry.

The following topics will be covered during the conference:

•           Food components: protein, carbohydrates, and fats

•           Custom Nutrition

•           Food processing & design

•           Safety – f.i. HACCP

•           New value chains

•           Applications for elderly and the health care industry

•           Hardware & software developments

•           Business models & legal issues

 

The cutting edge program will include keynotes and a wide range of break out presentations. Next to these inspiring presentations, the 3D Food Printing Conference features a lunch and networking reception to create the ideal opportunity to network in an open setting.

The 3D Food Printing Conference is part of a series of 3D printing conferences, organized by Jakajima.

The program covers all aspects of the ‘new’ 3D printing market with huge potential:

•           Professor Mark J. Post, MaastrichtUniversity

‘Medical technology to produce beef.’

•           Pascal de Grood, Foodjet

‘Industrial food processing with 2D+ printing’

•           Professor Thomas Lötzbeyer, Applied Science Weihenstephan Triesdorf / Print2Taste ‘3D food printing in catering and gastronomy.’

•           Luis Fraguada, Robots In Gastronomy

‘When will we 3D print our food?’

•           Pieter Debrauwer, TNO

‘The EU project, PERFORMANCE, personalised food using rapid manufacturing for the nutrition of elderly consumers’

•           Dr. Dorothée Goffin, Smart Gastronomy Lab, University of Liège

‘3D Food Printing a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure.’

•           Professor Luc de Witte, Technology in Care, MaastrichtUniversity / Hogeschool Zuyd

‘Food printing: opportunities in long term care?’

•           Melanie Senger, University of applied science Weihenstephan Triesdorf

‘Personalised food concepts and the future of food production.’

•           Jeffrey Lipton, CornellUniversity / Seraph Robotics

‘Science and Principles of Food Printing’.

•           Frits Hoff, Board Fablab Benelux / Fablab Maastricht

‘Experiences with 3D food printing.’

Photo legend: main photo: 3D printed cake

right photo: 3D printed carrots

left photo: 3D printed cake