Would you eat a 3D printed burger?
Welcome to the future of food: ‘clean’, ‘cultured’ meat grown in laboratories and printed by 3D printers. To dramatically reduce harm to the environment, animals and your health, it may be time to try a steak – that tastes, looks and smells like meat – produced in a test tube. And with 3D printers being sold in supermarkets, it’s not long before the world of 3D-printed food shifts from the lab to our own kitchens. Let’s deep-dive into the research that’s driving a more sustainable and revolutionary food chain with these two emerging technologies in action.
This event is part of From the Ground Up: An Exploration of Food, Hospitality and Technology in Melbourne – a day of programming dedicated to understanding the role Melbourne plays in the wider conversation around food and innovation.
Image: Jasmine Fisher via Matters Journal
DR AMY LOGAN
Dr Amy Logan leads the dairy food structuring team within CSIRO Agriculture and Food, Australia's national research organisation. Within CSIROs Future Science Platform her team explores the development of smart food systems and intelligent technologies aimed to manufacture personalised food products. Dr Logan has supervised a number of postgraduate level students from Australian national and international Universities, is a member of the Dairy Industry Association of Australia, a recipient of the 2008 Victorian Fellowship Award and an Associate Editor for the Journal of the American Oil Chemists' Society.
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