PhD defence

3D Food Printing: From structure to perception

PhD candidate Sicong S (Sicong) Zhu MSc
Promotor MAI (Maarten) Schutyser AJ (Atze Jan) van der Goot
prof.dr. MA (Markus) Stieger
Organisation Wageningen University, Food Process Engineering

Wed 22 June 2022 13:30 to 15:00

Venue Omnia, building number 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0) 317 - 484500


3D printing is a technology that employs computer-aided designs to build objects on a platform through layer-by-layer deposition. 3D food printing provides distinct advantages to create foods with complex shapes and personalized nutrition. 3D printing can be used to alter food structures realized by changing printing pattern or infill density of a pre-designed objects. This thesis aimed to touch and provide insights in three challenges for 3D food printing: 1) how do rheological material properties influence printability, 2) how can 3D printing create food structures that cannot be created by traditional food processing methods, and 3) how can 3D food printing be used to alter sensory perception of foods to achieve healthier products while maintaining appealing sensory properties.