By enrolling in this program, you will:
✔️ Understand how technology is taking over our food systems to improve food production, delivery and consumption.
✔️ Critique and forecast how we are going to meet the challenge of feeding our population in 2050.
✔️ Explore possibilities of what we're going to be eating in the next 5, 10 and 25 years.
✔️ Understand 7 growing areas of future food tech including agrifoodtech, robotics, smart kitchens, digital restaurants, smart retail and delivery systems.
✔️ Be able to clearly define what 3D food printing is and understand the various types of 3D food printing.
✔️ Differentiate between additive and subtractive methods of food manufacturing.
✔️ Clearly understand in detail how an extrusion 3D food printer works and the various parameters to consider in order to get fabulous results.
✔️ Learn how to make various edible materials printable, by understanding the principles of food science to transform regular food into printable, edible “ink”.
✔️ Understand the current advantages, challenges, applications and user groups of 3D food printing technology.
✔️ Have an overview, understanding and expert commentary on the different food printers currently available on the market.
✔️ Integrate sustainability considerations into your 3D printed food product or experience.
✔️ Be able to decide whether investing in a 3D food printer is the right decision for you.
✔️ Question the ethical implications of the power of us human beings to be able to control the form, nutritional contents and shelf life of future food products.
✔️ Contribute to an ongoing critical debate on the implementation of 3D food printing technologies in the future of our food systems.
✔️ Speculate the scope and your role as a 3D food printing technician (chef/designer) in the future food industry.
✔️ Be able to create a concept for a scalable and edible 3D printed project - which you can choose to produce together at Sugar and Space’s studio.