As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years.
However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects should be taken into account to ensure safety and maintainability of 3D printed food? The upcoming 3D Food Printing Conference in Venlo will answer this kind of questions.
Focus topics include Technologies for 3D Food Printing; Ingredients for 3D Food Printing, Patent issues, Legal / Regulatory issues, Investment opportunities and Research
The 3D Food Printing Conference is part of the first global Innovative Food-Agri Event – a two-day event (Jun 28-29, 2017) that includes 4 dedicated conferences and an exhibition:
- 3D FoodPrinting Conference (Jun 28, 2017)
- Vertical Farming Conference (Jun 28, 2017)
- Healthy Nutrition Conference, (Jun 29 2017)
- Smart Farming Conference (Jun 29, 2017)
- Smart Food Farming Expo (Jun 28-29, 2017)
Visitors are expected to come from segments such as suppliers to the food industry, agricultural industry, hardware and software suppliers, food research institutions, health care professionals, hospitality and catering professionals, trendwatchers, foodpreneurs, certification and food safety institutions.
On April 12th, 2016, the 2nd edition of the 3D Food Printing Conference, organised by Jakajima, took place at Villa Flora in Venlo, The Netherlands. The event was successful, bringing together over 200 participants, and provided great intellectual and social interaction for the attendees. During the conference, various topics related to 3D food printing were discussed and the first 3D printing restaurant in the Netherlands was launched by Dutch startup byFlow.
International leading speakers from Wageningen University, Black Dog Consulting, TNO, EPSRC CIM in Food, Knowledge Transfer Network, 3dchef, Sardegna Ricerche, Folkwang University of the Arts, University of Nottingham, EPSRC Centre for Innovative Manufacturing of Food, Print Cheese, University of Applied Sciences Weihenstephan-Triesdorf, Print2Taste, KU Leuven and byFlow provided brilliant insights into key areas of interest. Find more details about the 2016 program.
The event ended with a 3D printed dinner for six persons, made in Villa Flora’s Cooking Lab. The dinner preparations and the 3D printers at work could be watched by all the participants. The 3D Food Printing Conference also attracted a lot of media attention.