讲座题目：3D Food Printing – Print and Eat Technology
主讲人：Dr Sangeeta Prakash （澳大利亚）
What is 3D PRINTING?
Basic Principle - 3D Printing
From Modeling to Printing
Main interacting factors in food printing
Basic requirement of material properties for printing
Introduction of 2+2 due degree program with University of Queensland
Dr Sangeeta Prakash is an academic at the University of Queensland for the last 7 years with research interest in the areas of food processing, oral processing of food and 3D-printing of food. Dr Prakash is a leading researcher in the area of tribological analysis of food in Australia. Tribology is an emerging field in oral processing and her major research focus is understanding food oral processing and instrumental characterisation of food products using tribometer and rheometer. She leads the “Food Quality theme” in the Australian Research Council Dairy Innovation hub that focuses on oral perception of dairy foods using instrumental methods. She also serves as a consultant to a number of food industries in Australia. She teaches Food Sensory and Structures, Functional Food and Food Engineering courses to Undergrad and Postgrad students at the University of Queensland. Dr Prakash has authored more than 30 papers including a book chapter.