Sean Starling, Meat & Livestock Australia, will moderate at 3D Food Printing Conference Asia-Pacific, 2 May 2017, Monash University, Melbourne, Australia.
About Sean Starling
Sean Starling is General Manager – Research, Development and Innovation. s member of Meat & Livestock Australia’s executive team, Sean is responsible for MLA’s $170 million annual R&D investment across the Australian red meat industry value chain. Innovation areas cover: global innovation insights; value chain innovation; food safety and industry traceability and integrity systems; product development and value-adding; automation technology; and building industry innovation capability.
Sean has been engaged in food value chains for most of his career. Having worked in a range of organisations and positions from factory engineer to general manager in manufacturing, R&D and engineering organisations, underpins Sean’s ability to work with business and scientific thinkers to facilitate delivery of their concepts into commercial reality. In addition to ensuring no good opportunity is wasted, Sean has a passion of supporting young people to strive and deliver in an ever changing and complex environment.
Meat & Livestock Australia Limited (MLA) delivers research, development and marketing services to Australia’s cattle, sheep and goat producers. MLA has approximately 50,000 livestock producer members who have stakeholder entitlements in the company.
To be the recognised leader in delivering world-class research, development and marketing outcomes that benefit Australian cattle, sheep and goat producers.
Working in collaboration with the Australian Government and wider red meat industry, MLA’s mission is to deliver value to levy payers by investing in initiatives that contribute to producer profitability, sustainability and global competitiveness.
What, When, Where: The 3D Food Printing Conference Asia-Pacific Edition, May 02, 2017, Monash University, Melbourne, Australia
The conference is supported by Meat & Livestock Australia (MLA).
Scope: As with every 3D printing application, there is a lot of hype going on with 3D Food printing. Statements like ‘a 3D Food Printer in every home in 2 years time’ can be heard all the time. Also many start-ups introduce 3D Food printers and people can already now eat 3D printed dinners in restaurants, as it happened during the 2016 European edition of the 3D Food Printing Conference. The reality is that a lot of research and development needs to be done. The promises however are huge, both for professional and consumer markets.
For red meat, 3D printing represents an exciting opportunity to add value to current secondary cuts, trims and by products by developing “meat ink”. Furthermore, in the aged care sector there is a demand for food that is easier to chew and 3D printing provides an opportunity for the red meat industry to offer high protein meals that can be presented in various shapes and sizes, more appetizing that the classical pureed food.
There is a need for creation new business models to meet the demands of different markets who want personalized approaches to nutrients or textures, rather than the current whole muscle product.
The 3D Food Printing Conference will tackle all aspects of these new market opportunities and challenges.
- 3D Printing Technology for Value-Added Red Meat
- Food components: protein, carbohydrates, and fats
- Custom Nutrition
- Food Design
- New value chains
- Hardware developments
- Software developments
- Business models
The 3D Food Printing Conference offers the attendee a platform on the crossroads of science, technology; business in 3D Food Printing. Share knowledge, learn from other professionals and start networking.
Target: Meat producers & meat processing companies | Suppliers to the food industry | Agricultural industry | Hardware / software suppliers | Food research institutions | Regulatory bodies | Trendwatchers | Investors