Workshop on 3D printing of food products organized in Czech Republic!
On Wednesday 30th October, a team of scientists from the Department of Food Technology of the Mendel University in Brno – partner of the “FOOD Quality in Digital Age” project – organized a workshop for senior citizens group, focusing on the application of 3D printers in the food sector. During the workshop, the scientists presented the main concept of the international V4+ projects to the audience and introduced the representatives of the countries involved in the initiatives.
Doc. Soňa Hermanová with her colleagues doc. Šárka Nedomová and dr. Andrea Roztočilová, presented the aims and results of the project „FOOD Quality in the Digital Age” to the participants of the University of the 3rd Age. Doctoral students Ing. Veronika Božena Hendrychová and Mgr. Michal Kolář presented the advantages of their participation in the V4+ project with international cooperation.
Before the break, Doc. Hermanová presented applications of modern 3D printing technology in the food industry. She introduced the audience to the types of food used to make edible inks for filling the cartridges prior to 3D printing process. The advantages and disadvantages of edible inks regarding namely the choice of edible components were discussed. In the view of doc. Nedomová, the texture, or mechanical properties, of any foodstuff is of paramount importance. Her team employs a texture meter to ascertain the texture of 3D-printed edible objects. The results of this measurement are crucial to produce an object with good sensory properties and can also assist in optimising recipes suitable for 3D printing.
The coffee break was followed by practical training of 3D food printing. An introduction to basic steps of design and setting of 3D object in specialized software was presented. The possibility of printing one’s own image from a photo was demonstrated using commercial videos. The participants were trained to understand the function of the parts of the printer and to handle it. Different objects were printed according to the wishes of the participants using different edible matrices.
During the printing of the object, a video transmission of the print head on the screen was implemented for a better understanding of how the whole process proceed. The different conditions in the printing of chocolate mass, marzipan and classic cake batter were explained regarding the properties of food matrices.
During the workshop, participants filled in a questionnaire to monitor the trend of possible changes in the perception of the use of 3D printing in the food industry. Finally, the advantages and disadvantages of using 3D printing were discussed. A total of 75 participants at University for the Third Age attended the seminar. The seminar helped to bring participants into contact with new technology and to reduce possible fears and prejudices about the use of modern technology in food processing.
The project is co-financed by the Governments of Czechia, Hungary, Poland and Slovakia through Visegrad Grants from International Visegrad Fund. The mission of the fund is to advance ideas for sustainable regional cooperation in Central Europe.