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.
About Bhesh Bhandari
Bhandari is associated with the University of Queensland for the last 24 years. He has a major research focus on food materials science including encapsulation of food ingredients and glass transition related issues in food processing and product systems. Professor Bhandari has established a food 3D printing group at the University of Queensland. Professor Bhandari has publshed more than 300 peer reviewed papers including 4 books and is an editor of Journal of Food Engineering.
About The University of Queensland
The University of Queensland (UQ) is one of Australia’s leading research and teaching institutions. UQ ranks in the top 50 as measured by the Performance Ranking of Scientific Papers for World Universities. The University also ranks 51 in the QS World University Rankings, 52 in theS. News Best Global Universities Rankings, 60 in the Times Higher Education World University Rankings and 55 in the Academic Ranking of World Universities (ARWU).
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