Sean Starling, Meat & Livestock Australia, will moderate at 3D Food Printing Conference Asia-Pacific

Sean Starling

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. Continue reading “Sean Starling, Meat & Livestock Australia, will moderate at 3D Food Printing Conference Asia-Pacific”

Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, University of Queensland

Bhesh Bhandari

Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, The University of Queensland at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Designing and formulating a food ink for the layer-by-layer printing practiced in creating a 3D construct need a sound knowledge of food materials science and engineering. Depending on the type and printing mechanism used the food ink system should have known properties to enable it to be printed and support its structure during printing and post-processing conditions. The manipulation of food microstructure becomes even more important if a fourth dimension is introduced to the 3D constructs. This presentation will highlight the essential physico-chemical properties of healthy food ink for layer-by-layer deposition. Continue reading “Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, University of Queensland”

Mind Commerce is Media Partner of 3D Food Printing Conference Asia-Pacific

Mind Commerce

Mind Commerce is Media Partner of 3D Food Printing Conference Asia-Pacific, which takes place on 2 May 2017, Monash University, Melbourne, Australia.

About Mind Commerce
Mind Commerce is your trusted source for research and strategic analysis focused on digital technologies and the telecommunications industry.  Our reports provide key trends, projections, and in-depth analysis for infrastructure, platforms, devices, applications, services, emerging business models and opportunities.Key focus areas for Mind Commerce include:Cloud Computing, Data Technologies, and the Internet of Things. Contact us today for an initial discussion and/or briefing about our research. Continue reading “Mind Commerce is Media Partner of 3D Food Printing Conference Asia-Pacific”

3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong

Charles Hamilton

3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Food Layered Manufacturing (FLM) has been widely investigated for its potential to combat various issues in the food industry. For a food item to be FLM compatible, it must possess suitable rheological properties to allow for its extrusion and to keep its 3D printed structure. We present a rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, and show their compatibility with FLM in producing 3D structures and attractive food presentations onto toasted bread substrates. The inherent conductivity of the breakfast spreads was used to print edible circuits onto a “breadboard.” Continue reading “3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong”

Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University

Rohit Ashok Khot

Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

A common perception about exercise and chocolate is that they do not complement one another. A healthy body should perform regular exercise and should not indulge in sweet temptations like chocolate. I break this perception by presenting a playful system called EdiPulse. EdiPulse translates self-monitored data from a physical activity into small 3D printed chocolate treats that come in moderate amount and offer playful reflections on one’s active life. Through EdiPulse, I underscore two emerging fields of interest: quantified self and food printing to inspire individuals towards achieving their fitness related goals. Continue reading “Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University”

IMAGINE – Presented by Claire Smith, Forbes Meisner

Claire Smith

IMAGINE – Presented by Claire Smith, Forbes Meisner Pty Ltd at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Dr Dennis Waitley, whom I have had the pleasure of meeting, once said, ‘You have all the reasons in your world to achieve your grandest dreams. Innovation, plus imagination equals realisation.’

Imagination is the starting point of all great innovation.

We are only just beginning to realise the global-future for 3D food printing and its’ potential to provide exciting, groud-breaking opportunities in food innovation. There are  so many possibilities for this technology; everything from solving world-food-crises to designing fabulous wedding cakes at ‘off-the-shelf’ prices. The next great chapter in the history of food. Continue reading “IMAGINE – Presented by Claire Smith, Forbes Meisner”