[Webinar] Science Series: The Foods Of Tomorrow – How Biotechnology Is Changing Food Production

August 23, 2021

Ms. Carolyn Stephen, a nutritionist from Food Innovation & Resource Centre (FIRC) was honoured to be invited as a guest speaker for the successful online webinar being held on 20 August 2021  with the title on “The Foods of Tomorrow – How Biotechnology is Changing Food Production”, part of the science series that was organised by Singapore Food Agency (SFA) to speak on the topic: “The potential of using 3D food printing technology for better nutrition”.

Synopsis:

The 3D food printing technology has elevated the food innovation arena to the next level. With this new cutting edge technology, visual aspects can now play a far more critical role in the sensorial attributes of food along with taste, aroma and flavour. With increasing demand for personalised nutrition, numerous pre-packaged foods are being created to meet the specific dietary needs of different groups. However, not all sectors in the population can fully utilise these. With prevalent problems like dysphagia among the elderly, 3D printing can be used to transform pureed foods into nutrient-fortified meals that are not only visually appealing, but also customised to meet textural requirements. This can potentially improve appetites and help the elderly achieve their individual nutritional needs. Similarly, this technology can be used to improve food acceptance among fussy toddlers. Creativity being the only challenge, there has been good progress in this area. In this session, we will learn more about the 3D food printing technology, initiatives that have been undertaken by the Food Innovation and Resource Centre (FIRC) as well as an overview of the regional and international efforts in this area.

Image credit: SFA