Date: October 27, 2025
Format: Online
Organizer: IRC – Impact Research Communications
Symposium Chair: Prof. Jeyan Moses, NIFTEM Thanjavur, India
The Global Virtual Symposium on 3D Food Printing 2025 brought together innovators, researchers, and entrepreneurs from across the world to explore the rapidly evolving field of food printing. The one-day online event highlighted the intersection of food science, engineering, design, and health, showcasing how 3D printing technologies are reshaping the future of nutrition, sustainability, and culinary creativity.
The symposium opened with remarks from the Chair, followed by a keynote from Alain Le-Bail (ONIRIS GEPEA CNRS, France) discussing functional starch in 3D printing, from ink development to printability criteria. Shahnaz Mansouri (Monash University, Australia) examined the future of food through 3D printing, while Jashan Sippy (Sugar and Space) shared insights on applications from dysphagia management to space exploration. Prof. Jeyan Moses (NIFTEM Thanjavur, India) presented an overview of global trends in food printing research and development.
Afternoon sessions expanded the discussion with Oluwafemi Adebo (University of Johannesburg, South Africa) emphasizing the potential of underutilized African food sources for dysphagia-friendly 3D-printed diets. Speakers also explored personalized nutrition, sustainable food solutions, extrusion-based bigel approaches for nutraceuticals, and advances in digital cooking technologies.
Additional presentations addressed design and engineering aspects. Rossella Caporizzi (University of Foggia, Italy) discussed digital design for taste and texture optimization, while Ahmed R. Fahmy (University of Hohenheim, Germany) examined predictive modeling of porosity in closed-cell food foams. Industry experts like Nina Hoff (byFlow, Netherlands) showcased commercial applications in chocolate 3D printing, and Peter Nieuwkerk (Gastronology/Budelpack Group, Netherlands) presented early outcomes of 3D-printed nutrition for dysphagia patients.
The symposium concluded by highlighting the transformative potential of 3D food printing. By bridging research, design, and commercialization, the event emphasized how this technology can address global challenges in nutrition, sustainability, healthcare, and food accessibility, while unlocking new opportunities in culinary innovation.
Australia, Bangladesh, Brazil, Chile, France, Germany, India, Italy, Korea, Netherlands, Peru, Poland, South Africa, Spain, Turkey, United States.