Role of 3D printed foods for dysphagia sufferers – Presented by Dr Aarti Tobin, Commonwealth Scientific Industrial Research Organisation (CSIRO) at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.
Australia like the rest of the developed world has an aging population, hence age related issues like difficulties in chewing and swallowing food (dysphagia), loss of appetite, reduced palatability etc., will continue to increase. Currently dysphagia sufferers are fed either minced or pureed foods based on the severity of their swallowing disorder, and these foods are served using an ice cream scoop, which does not look appealing. This presentation will higlight how 3D printing of foods could improve the visual appeal and nutrient density of foods for dysphagia, as well as the challenges with printing such foods.
About Dr Aarti Tobin
Aarti Tobin is the Team Leader for the Meat Science team at CSIRO in Brisbane. She has over 25 years experience in developing value-added meat products for local and export markets. In 2014, Aarti completed her PhD on the texture and rheology of texture modified foods for people with swallowing disorders and is now applying that knowledge to design meat products for the elderly and the aged care market.
About Commonwealth Scientific Industrial Research Organisation (CSIRO)
As Australia’s national science agency, CSIRO pushes the boundaries of what is possible in innovation, science and technology. CSIRO delivers impact nationally & globally through collaboration with industry, governments and communities. CSIRO’s diverse breakthroughs and inventions benefit billions each day, from WiFi and flu treatments to insect repellents and plastic banknotes.
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