Worth Knowing: Faba bean fractions for 3D-printing of protein- and fibre-rich foods
From Jennifer Salomonsson
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.https://www.slu.se/en/ew-calendar/2022/2/worth-knowing-ultuna-about-3d-printing/