IMFS March
The 3rd IMFS session will take place on March 4th. Register to participate!
International Manufacturing Forum Series 2021 – 4th March 2021 – Food and Direct Digital Manufacturing…
The International Manufacturing Forum Series is a major initiative from the Centre for Rapid and Sustainable Product Development (CDRSP) of the Polytechnic of Leiria in Portugal. This is a twelve day virtual conference spread over 12 months, with a one conference held on the first thursday of each month. Each one day conference will focus on a specific topic within the broad umbrella of Manufacturing. There will be a particular emphasis on topics related to Industry 4.0 and Digital Manufacturing. CDRSP is a centre of excellence in the field of Direct Digital Manufacturing and was recently judged by an International Panel of the Foundation for Science and Technology to be the best Research Unit in the field of Mechanical Engineering and System Engineering in Portugal.
Food is largely prepared using traditional craft methodologies. Direct Digital Manufactory is a family of technologies which is able to product products directly from a digital definition without the use of moulds or other complex tooling. These technologies directly enable the possibility of personalisation of the form and function of a product at the point of manufacturing. The time from concept to product can be very short many be hours. These new technologies are particularly relevant and attractive to those areas where personalisation is important. For many medical conditions the nature of the food is critical to maintaining or improving health. Patients with dysphagia may special food to help them swallow and digest the food. Some patients with serious or long term health problems may be faced with an array of medication to take each day. There would be enormous psychological benefits in that medication could be included in the diet so that such patients simply have meals. In other examples, modification of the diet by including supplements or active compounds can help prevent diseases such as diabetes. There is already research ongoing around the world which is exploring these ideas to produce personalised food with an enhanced nutrional benefit using direct digital manufacturing technologies. We invite papers which address any aspect of manufacturing of personalised food particularly with enhanced neutrional value with respect to both the technology, simulations, design approaches, medication, natural products, optimisation techniques, case studies and applications. Please submit your abstract prepared using the template available here and submit using the form available here. Abstracts will be considered immediately they arrive, so please send your abstract as soon as possible to secure a slot in the programme.
KEYNOTE SPEAKERS
Maria Manuel Gil
MARE-PLeiria, Portugal
Her scientific interests include the enhancement of marine food resources, more specifically, the development of products of marine origin with added value, the use of macro algae in the development of new products and the assessment of the risk / benefit associated with the consumption of marine algae. She has also conducted research on the optimization of the extraction of nutritional components from macroalgae with the objective of using it for human consumption.
Antonio Derossi
Università degli studi di Foggia, Italy
Antonio has a PhD in Food Science from the University of Foggia, Italy. He was visiting student during PhD and post-doc at the Dept. Food Science and Technology, University of California (Davis). After many years of experience in the lab, he started to extend his professional network by collaborating with international groups from Russia to Australia. Antonio is part of the editorial board of the international journal Future Foods, and is currently working as researcher at Dept. Agriculture, Food, Natural resources and Engineering, University of Foggia. He is part of the Emerging Technology and Food Formulation Laboratory, which has as one focus the theme of ‘Personalized Food Manufacturing’.
Department of Science of Agriculture, Food and Environment – Laboratory of Emerging Technologies and Food Formulation.
Michinao Hashimoto
Singapore University of Technology and Design
Dr. Michinao Hashimoto received B.S. degrees in Chemistry and Biochemistry/Biophysics with honors from Oregon State University in 2003, and Ph.D. degree from Harvard University in 2009 under the guidance of Prof. George Whitesides. Prior to joining SUTD, he completed his postdoctoral training at MIT and Children’s Hospital Boston under the guidance of Prof. Daniel Kohane and Prof. Robert Langer. He has served as visiting scholars at multiple institutions, including Polish Academy of Science (Poland), University of Sao Paulo (Brazil), National Tsinghua University (Taiwan), the University of Tokyo (Japan), and Saudi Aramco (Saudi Arabia).
Lorenzo Pastrana
INL – International Iberian Nanotechnology Laboratory; Braga, Portugal
Lorenzo Pastrana is currently Chair of the Research Office and Group Leader of the Food Processing and Nutrition Group, at the International Iberian Nanotechnology Laboratory (INL). He is also Professor of Food Science at the University of Vigo where he was the Director of the Centre of Research transference and Innovation (CITI) and Head of Knowledge Transfer Office (2009-2010). He founded the Galician Agri-Food Technology Platform (2006) engaging academic institutions and companies to pave the clusterization of the sector.
Currently, he takes part of the scientific board of the Portugal Foods innovation cluster. In 2015 he joins the INL as Head of the Department of Life Sciences that included three Research Units, namely Food, Environment and Health. At INL his research is marked oriented with a multidisciplinary approach integrating methods and concepts of the biotechnology, nanotechnology and mathematical modelling. Currently, he is working in three main research lines: Food Structure with an emphasis on 3D printing materials, encapsulation technologies for improving functional foods and food personalization and active and intelligent food packaging. He is author of more than 180 scientific contributions and 4 licenced patents relating the development of new food products and process. He was the PI of more than 30 National and European research projects and contracts and promoter of 2 food startups.
SESSION CHAIR
“Food and Direct Digital Manufacturing” Session of IMFS2021
Maria Manuel Gil
MARE-PLeiria, Portugal
Her scientific interests include the enhancement of marine food resources, more specifically, the development of products of marine origin with added value, the use of macro algae in the development of new products and the assessment of the risk / benefit associated with the consumption of marine algae. She has also conducted research on the optimization of the extraction of nutritional components from macroalgae with the objective of using it for human consumption.
Geoffrey Mitchell
CDRSP-PLeiria
Geoffrey Mitchell is a Vice-Director of the Centre for Rapid and Sustainable Product Development, a Coordinator Investigator at the Polytechnic Institute of Leiria and Emeritus Professor at the University of Reading UK. He is/was supervisor/co-supervisor of fifty PhD and forty MSc Students.
Geoffrey Mitchell received a first degree in Metallurgy from the City of London Polytechnic, an MSc in Physical Research Techniques and a PhD degree in Polymer Physics from the CNNA/University of Cambridge.