At the Laboratory of Food Processing Engineering we are investigating 3D food printing as a food processing technology of the future. We apply fused deposition modelling where a product is created via a multilayer manufacturing technique. This technique imposes very specific requirements to ingredient formulations, such as for example rapid solidification. Although simple products such as chocolate and cheese can be 3D printed, our primary interest is to investigate fabrication of multicomponent products with specific textural and/or nutritional properties. In our research on 3D printing we integrate our expertise on ingredient fractionation, e.g. by dry fractionation, as ingredient functionality is of prime importance for 3D food printing.
Our research on 3D food printing has been in the news: