LuisRodriguezAlcalde

I Love 3DFP!!!!

Moving to New Lab

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March, 2017 already. Time flies, faster than we would like but, well, that one thing its the same for all of us. This time our weekly adventure is moving the ZCorp printer, again. To New Lab!

I have been recently accepted as a Fellow there, so I get to have more space for my experiments. Thanks a lot to TK from the Thai Bird for helping me out and my wife to!

Moving a 100 kilos machine it has some challenges, specially when there is no elevator involved. But lessons learned from the first time.

  • Tag and sort all the screws
  • Disassemble E-V-E-R-Y-T-H-I-N-G (specially the piston walls)
  • Take your time

Luckily everything went well and the printer has already a new home. Time to start working on some new projects! Any suggestions?

Visiting the CIA

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Great, awesome, lets get for it. As much as I wanted, we needed to be respecful with the PR team at the CIA, so no videos but, AWESOME PICTURES instead of our visit at the CIA (culinary institute of america).

First and foremost thanks again and again to Liam McCleod, for opening to us the doors of the CIA. Liam is the 3d printing lab director and also manager for consulting client relationships at the CIA. With a culinary and food science background. Liam is the type of incredible people that we love to meet in our 3d food printing adventures.

First stop and the most obvious was the 3d printing lab.

Founded after the CIA dean got to meet the sugar wizards from The Sugar Lab at a culinary show.

Obviously got impressed and needed to bring this amazing tech to his school.

The lab has two main 3d food printer. A ChefJet and a ChefJet pro, with their main difference being th Pro being capable of printing with colors and with a larger printing volume.

Man I love this printers, with all their stainless steel and binder tubes that makes them look sweet.

Liam explained that the interest of the CIA on 3d food printing has been helping to set a standard around a technology with a few very very references and also looking for ways on how it can be used to explore customized foods with proper nutrition balance.

They also have a 3d printer from 3d systems and a haptic mouse, that I was happy to try for first time!

Liam got to explain us more about the testing methodologies that they are following at the lab towards yielding different powder mixtures both sweet and savory. And most important trying to understand through a data the results behind each mix towards.

I could recognize the wasabi powder mix that we ALMOST got to try a year ago at the Culinary Visit that we did. Jason we missed that one.

Following with our visit we got to tour around the incredible CIA facilities, from wing to win we went from yeasty to chocolate aromas. The whole school is gorgeous. Walking through it made me want to go back to school. It has this old school well preserved vibe that makes it really hard not to WOOOW every 5 seconds. At some point I felt like I was the Xavier Institute from the xmen. Truly amazing.

Within the campus there are several restaurants, local American cuisine, Italian, French, but my choice for the day was Apple pie bakery. My roommate a graduated student from the CIA told me to go there and enjoy. Oh boy I did. Pretzel with mac and cheese, carrot ginger soup, jalapeno muffin, blueberry muffin, and a danish some of the treats that I got.
Remarkable location and scenic views around the campus.

Its was an amazing visit that I hope to repeat in the future!

Visiting the Smart Gastronomy Lab

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Long time no see!

Back on the internets and its 2017. Time flies. Super excited about this video. Last year, one of our awesome support athletes (Yolanda) had the chance to visit the Smart Gastronomy Lab (SGL)  in Belgium. The SGL is not a new player in the game, they have been around for a few years. I still clearly remember the great presentation that Dr Dorothee Goffin did during the first 3D Food Pritning conference in Venlo.

“Bring makers to the kitchen”

Greatest 3d food printing quote ever. Period.

In the video Yolanda also interviews Dr Gaetan Richard. It is exciting to see pictures of their space. To me they have been pushing 3d chocolate printing further like the most, their results are visually astonishing:

All credit to the Smart Gastronomy Lab for this picture.

Have a great day!

The 3d food printing conference is back!

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Picture by 3dChef

 

The 3d food printing conference is back! 2017 is here and as usual the 3d food printing conference, could not fail us. This time moving to a summer edition.

As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years. However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects whould be taken into account to ensure safety and maintainability of 3D printed food? The 3D Food Printing Conference will answer this kind of questions.

Focus topics: Technologies for 3D Food Printing; Ingredients for 3D Food Printing; Patent issues; Legal / Regulatory issues; Investment opportunies; Research

The 3D Food Printing Conference is part of the first global Innovative Food -Agri Event – a two-day event (June 28-29, 2017) that includes 4 dedicated conferences and an exhibition:

  • 3D Food Printing Conference (June 28, 2017)
  • Vertical Farming Conference (June 28, 2017)
  • Healthy Nutrition Conference (June 29, 2017)
  • Smart Farming Conference (June 29, 2017)
  • Smart Food Farming Expo (June 28-29, 2017)

Focus topics:

  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal / Regulatory issues
  • Investment opportunities
  • Research

Target: Suppliers to the food industry | agricultural industry | hardware and software suppliers | food research institutions | health care professionals | hospitality and catering professionals | trendwatchers | foodpreneurs | certification and food safety institutions.


For more information on the 3D Food Printing Conference program and registration we invite you to visit http://3dfoodprintingconference.com/

I am looking forward for the opportunity to be there. Not sure yet if it will be possible this year, but for sure I will try! Its always fun to meet other 3DFP addicts professionals!

Setting up our 3d food printing workshop

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In this week’s video we present the second part of our awesome memories, from the 3d food printing workshop at Fabcon 3D.

We just arrived to Messe Erfurt. First we discovered that the kitchen was empty and they had yet to build the sink and bring in all the equipment. But we also discovered that the organizers work fast! While we wait for things to come together, we went to do some shopping and get something to eat.

After that we set up the whole kitchen with a central table for up to 10 students. After that we dedicated the rest of the day to rehearse the workshop and too test the recipes and play with lots and lots of dry ice!

Of course we also had our epic high five moment with 3 hands!!

Aram and Jason you rock!!!

By the way if you have not seen the previous video you can watch it here.

Let us know if you wanna have fun too in one of workshops. Thank you

 

New powder and paste extruder idea

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In this week’s video we cover one of our old ideas, still pending to explore. In this case nothing but a pepper grinder transformed into a powder extruder that include a nozzle within.

This idea was born and execute during my time at Pier 9. the goal was to merge textures within one print, explore supports.

Parts:

  • Nema 17
  • Gear reduction
  • Drive shaft with an interior pipe
  • Nozzle
  • Grinder core
  • Grinder housing

Soon more information. Do you have any idea on how we could use it? Let us know we are open to try. We are really interested using and combining alcohols and sugars to burn them.

Previous test with just the power where really fun, excited to redo them and share them with you!

Does this video triggers any idea for a recipe? Contact with us!

Tasting 3d printed marzipan from Bocusini

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Another 3d food printing adventure. This time we get to try 3d printed marzipan from Print2Taste and their Bocusini. Was great to meet the again at Fabcon 2016. This time we got our hands into some 3d printed marzipan samples to bring you a new tasting experience. Shaped in a really cute turtle form, this marzipan was for sure good. Sweet almond explosion, but without being to thick and overwhelming. I really enjoyed it! Sure I will try to get more for my self in the future 🙂

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