3D Food Printing Seminar

Organised by Campden BRI

Interest in 3D printing of food is increasing. 3D printing can be used for the creation of novel structures which are not possible with conventional technology. It also has the potential to help with personalised nutrition, waste reduction and revalorisation, reduction of new product development times and late customisation. 3D printers work by using software to create 3D shapes and printing ‘slices’ of the shapes one after another. Any paste-type materials such as meat purees, fruit and vegetable purees, biscuits, cakes, cream, pasta, chocolate and confectionery can be printed.

This seminar will teach delegates about:

● 3D printing and consumer perception
● the application of 3D printing for personalised food categories
● printable ingredients
● the potential of 3D printing in personalised nutrition
● the importance of rheology in 3D printing
● food safety
        ○ the legal framework
        ○ shelf life
        ○ ingredient issues and limitations

Who should attend?
This seminar will appeal to those who work in the food manufacturing (e.g. bakery, meat, egg, dairy, confectionery, chocolate, fruit and vegetable) and food service sectors.