i3L Food Technology department proudly presents free online courses. These courses are part of the series “For The Course of Advances in Food Industries”. The third topic will revolve around 3D Printing, where food meets the future.
In the upcoming webinar course, we will invite Iwan Surjawan, Ph.D as moderator to share his insight on 3D Printing in foods.
Details of the event are as follows:
Online Platform : Zoom [Meeting ID and password will be delivered to registered email 1 day prior to the event]
Day/Date : Tuesday, 4 May, 2021
Time : 15:00 – 16:30 WIB
Registration link: bit.ly/AdvancedinFoodIndustriesWebinar
This event is open to the public and free of charge. We strongly encourages all participants to join 30 minutes before the webinar starts to prevent any unwanted missing information.
i3L looks forward to seeing you on Tuesday! And do not forget to share this with your friends.
According to all3DP, 3D printing food works much like a regular FDM 3D printer in the sense that a viscous material is deposited onto a surface to create a final object. While there have been studies with other additive processes like binder jetting and SLS with powdered foodstuffs, it’s still debatable whether these processes are viable for food printing or not. Meanwhile, there’s a growing market of both professional and prosumer FDM-like food printing machines, as we’ll see later in this article. The process is roughly the same for most of these machines: the raw material is feed into a syringe-like container and extruded as the nozzle is moved around to trace shapes and form 2D layers one at a time.
Today, food 3D printers are mostly used for gourmet dining, be it in molecular kitchens or fancy bakeries. This technology is still not scalable, as it requires more time and development to mature. That doesn’t stop pioneers and innovators from using it, though. Back in 2016, two world-class chefs created a new restaurant concept in London, named Food Ink. The idea at first was just to serve 3D printed dishes, but eventually, they went as far as having only 3D printed furniture in the restaurant. Food Ink is a traveling restaurant current on a world tour. But not only in fine dining can you find 3D printed food. Bakers have made headlines for printing edible wedding cake decorations and for all you pizza lovers, 3D printed pizzas are coming. More recently, plant-based meat is being 3D printed as a way to mimic the texture from the real thing, while a German company used 3D printers to create accessible meals for seniors who struggle to process solid foods.
The Food Technology program at i3L aims to satisfy the needs of the society for sustainable food quality, safety and security. This field applies the principles of science to ensure safe manufacture, packaging and distribution. Students will complete a rigorous scientific curriculum that balances classroom lectures with practical sessions in our state-of-the-art laboratories.
The Food Innovation Centre allows students to have trainings in our modern, on-campus food processing facilities. We strongly encourage our students to create innovative food products. Relevant work experience is the key to a successful career in the increasingly competitive food industry.
At i3L, we have broad industry network and links to leading research organizations around the world to support students in finding suitable internships that can help them pave the way to their dream career.