Who was there to speak?
International leading speakers from Wageningen University, Black Dog Consulting, TNO, EPSRC CIM in Food, Knowledge Transfer Network, 3dchef, Sardegna Ricerche, Folkwang University of the Arts, University of Nottingham, EPSRC Centre for Innovative Manufacturing of Food, Print Cheese, University of Applied Sciences Weihenstephan-Triesdorf, Print2Taste, KU Leuven and byFlow provided brilliant insights into key areas of interest.What happened?
Speakers and participants lined up during the seminar and parallel sessions to showcase and discuss topics related to 3D food printing.The titles of the presentations included: 3D printing of filled protein-rich food structures | 3D Printing for Future Food Security | Taking the Next Step: Printing Food Textures | Edible materials and technologies towards additive manufacturing | Creating memories through custom foods |Study and characterization of food matrices intended for 3D printing | Message in a Cake | Cellulose as an edible ingredient for 3D Printing | The added value of farm cheese | Towards printing a meat-like structure using sustainable plant proteins | The Plug & Play Food Printing System Bocusini |3D printing candy with desired texture according to personal dietary requirements using pectin gel.
During the event, the first 3D printing restaurant in the Netherlands was launched by Dutch startup byFlow. The day ended with a 3D printed dinner for six persons, made in Villa Flora’s Cooking Lab. The dinner preparations and the 3D printers at work could be watched by all the participants.
A photo impression of the conference can be found here.