Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability

Sara Oliveira

presented by Sara Oliveira, PhD, Research Engineer, INL – International Iberian Nanotechnology Laboratory, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend

This presentation is about strategies to improve the value and nutrition of additive manufacturing of foods. I will discuss our functional and protein-rich inks approach, how additive manufacturing can boost baked foods’ bioactivity, and the use of the technology for cultivated meat.

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