On November 25 and 26, Healthy Nutrition Conference and 3D Food Printing Conference will take place, this year online only, because of the pandemic. The conferences focus on innovation in food and nutrition, bringing the food industry, scientists, retailers, foodservice providers, government and those working in nutrition, together to enable collaboration and innovation and to support a sustainable healthy nutrition landscape for the future.
The Healthy Nutrition Conference (November 25, 14:30-18:00 CET) approaches innovation in nutrition in two areas: Healthy Nutrition for Young People and Cultured meat and sustainability.
- The session focused on nutrition for youth is organised by Maastricht University, Venlo Campus and will include interactive workshop sessions with topics such as “Which information or sources do parents use/need to let children eat healthier? And what is still missing?”; ” Where should nutritional education for children take place? At home, at school or on the internet? And which way of education works best?”.
- The cultured meat session brings together speakers from Wageningen University, Mosa Meat, GOURMEY and INL – International Iberian Nanotechnology Laboratory, who will discuss technological aspects, as well as business specifics of lab-grown meat.
The 3D Food Printing Conference (November 26, 14:30-18:30) focuses on various aspects of food innovation via 3D printing: technological aspects, materials used, business models, regulatory and safety issues, current status and future prospects. Speakers from La Pâtisserie Numérique, byFlow, TNO, Barry Callebaut Group, University of Copenhagen, HAS University of Applied Sciences, Singapore University of Technology and Design, University of Applied Sciences Ruhr West and RS3Dprints Inc will disclose the secrets of 3D food printing. Among the titles of presentations we mention: “3D Food printing for better eating”; “Direct Ink Writing (DIW) 3D Printing of Rheology-modified Food Inks “; “Mona Lisa, world’s first personalized 3D printed chocolate brand”.
Furthermore, during the breaks of both conferences, researchers from the University of Warwick will pitch the FlaVR project, which allows the personalisation of the flavour of any 3D food printed. This technology can help to improve the flavour of plant-based diets, 3D printed food as well as another type of healthy food which have high nutritional content but are not necessarily perceived as being “tasty”.
More information – NOT FOR PUBLICATION:
The full program of the conferences, including video interviews with speakers, can be found at:
For registration as press attendee, send us an email at firstname.lastname@example.org.
These conferences are organised by Jakajima