This year's first lecture in the popular science series Worth Knowing is about 3D printing of protein- and fiber-rich foods. Interest in this has increased in the food industry. Doctoral students Klara Nilsson and Mathias Johansson will tell us more February 3.
3D-printing is relatively little used in the food industry today but has gained a lot of interest and publicity in recent years. One of the biggest challenges of food 3D printing is creating printable inks with suitable properties for the given application and processing.
The lecture is given by Klara Nilsson and Mathias Johansson. They are PhD students at the Department of Molecular Sciences.
You must register to be able to see the lecture. It's quick and easy. Do this:
You can register whenever you want as soon as the link is published. It becomes active about ten minutes before the lecture begins. The link will be published at each lecture a few weeks before it is held.
See this spring schedule here. There are three more lectures.