3D printing is an emerging technology, and its use in the creation of new food products is still largely experimental. 3D printing technology represents a completely new paradigm for the development and production of food and ingredients, and it holds significant potential for solutions to global food challenges. Acadia University Nutrition and Dietetics' Dr. Matt McSweeney will discuss the different applications of 3D food printing and how it can be used to produce nutritional beneficial food products.

This free Lunchtime Learning presentation is open to the public, students, faculty, and staff.

Speaker Bio:

Matt joined the Acadia University faculty in 2013 after completing both his BSc and PhD in Food Science at the University of Guelph. His research focuses on the creation of new foods using atypical ingredients such as alternative grains and food waste, as well as using innovative processing methods.