Campden BRI is hosting a seminar on the 3D printing of food on Thursday 20 June. Interest in 3D printing of food is increasing. It can be used for the creation of novel structures, which are not possible with conventional technology, personalised nutrition, waste reduction and revalorisation, reduction of new product development times and late customisation.
Any paste-type materials such as meat purees, fruit and vegetable purees, biscuits, cakes, cream, pasta, chocolate and confectionery can be printed. 3D printers work by using software to create 3D shapes and printing ‘slices’ of the shapes one after another.
This 3D food printing seminar will teach delegates about:
- the nutritional value of 3D printed food
- 3D printing and consumer perception
- the application of 3D printing to personalised food categories
- printable ingredients
- food safety
- legal framework
- ingredient issues/limitations
Professor Bryan Hanley, food specialist at the Knowledge Transfer Network, will chair the event.
This seminar will appeal to those who work in food manufacturing, for example in bakery, meat, egg, dairy, confectionery, chocolate and fruit and vegetables, and the food service sector.
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at email@example.com.
Moya Woolley, Science Writer/Editor, Campden BRI
Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.