Reshaping the future of food: 3D printing for novel and healthy products

The food sector is undergoing major transitions, with an increasing demand for healthier and more natural food products. To create novel food structures, innovative ways for food production to reduce greenhouse gas emissions are needed.

In this project we aim to investigate the fundamental physical mechanisms of multi-material food 3D printing to improve the structural properties and nutritional value of plant-based food products, with the goal to reduce environmental impact and contribute to the formation of a more resilient food system.

Project is gesupport door Climate action en in samenwerking met dr. Paola Fanzio (PME, 3mE)

Chair:
Multiphase Systems

Involved People:
Dr. E.B.A. (Emma) Hinderink
Dr. Paola Fanzio

Facilities used: