3D Printing Food – Jashan Sippy

3D Printing Food Information

3D Printing Food course is designed to provide essential knowledge about the emerging and disruptive technology of 3D food printing.

Discover the essentials about this emerging, disruptive technology

Who is this course for?

Chefs

including creative cooks, bakers, private chefs, and culinary artists

Designers

including food designers, architects, industrial designers, product designers and visual artists

Entrepreneurs

including small/medium sized business owners, photographers, F&B consultants, and marketing teams

Here’s what you’ll learn

• Be able to clearly define what 3D food printing is and differentiate between the various types of 3D food printing
• Gain insight into 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 applying basic principles of food science to transform regular ingredients into printable, edible “ink”
• Critique 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
• Create a concept for a scalable and edible 3D printed project – which you can choose to produce together at Sugar and Space’s studio

About Author

Jashan Sippy is a green-building certified architect specialised in the design for spaces for food. He is the founder of Sugar and Space, a creative agency dedicated to transforming the way we perceive food everyday.

After pursuing an M.Sc. in International Business and specialising in entrepreneurship, Jashan founded Food Design Nation. He is the founding editor of FDzeeN: Art, Culture, and Design for Sustainable Food Systems and has served as the food and space correspondent for The Dutch Institute of Food & Design and Director at the Online School of Food Design.

Jashan regularly hosts 3D printing food tastings and demonstration sessions, develops 3D printed food concepts for clients, and speaks globally about this emerging technology.

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