講座題目：Transition from 3D to 4D Printing in Food

報 告 人：  Sangeeta Prakash澳大利亞昆士蘭大學

報告時間：2024年11月30日上午10:00

報告地點：5D-419

主辦單位：西華大學 食品與生物工程學院

報告人簡介：

Sangeeta Prakash, PhD.associate professor, School of Agriculture and Food Sciences, The University of Queensland.Prof. Sangeeta's research focuses on engineering product development and exploring food product systems' material, structure, flavour, and oral processing behaviour. She has an H-index of 48 with >9500 citations. She possesses extensive experience in processing, physical characterisation, and sensory profiling of various food ingredients and products, such as proteins (both dairy and plant-based), hydrocolloids, dairy products, rice, and meat. Furthermore, her research interests extend to plant-based foods, 3D/4D food printing, and the digestibility of food ingredients in the human gastrointestinal tract. Currently, she is leading multiple projects in 3D/4D food printing and the development of plant-based foods.

報告簡介：

The shift from 3D to 4D printing in food is changing how we think about what we eat. While 3D printing lets us create foods in specific shapes and designs, 4D printing adds a new twist: it allows printed foods to change after they’re made. These foods can react to heat or moisture, changing their shape, texture, or even flavour. This technology could lead to foods that expand when cooked, meals tailored to each person’s nutritional needs, and less food waste by making storage and transport easier. 4D printing in food is all about making more interesting, useful, and sustainable meals.