Transition in 3D Food Printing

Описание: A presentation by Antien Zuidberg at the 3d Food Printing Conference.


Antien Zuidberg has been connected to HAS University of Applied Sciences since 2007. Until 2012, she was lecturer for creative product development and graduation coordinator for the Food Design study programme. Since 2012, she has been a lecturer and coordinator for the Food Innovation study programme. Before that, she worked as a senior product developer at Campina Buttergold, she was R&D manager at Creamy Creation and Cluster Manager Physical Chemistry at DMV International. In 1995, she completed her PhD research at Wageningen University entitled ‘Physics of foam formation on a solid surface in carbonated liquids’. In her spare time, Antien is a mosaic artist.

About HAS Hogeschool
HAS University of Applied Sciences is the best educational and expertise Centre in the Southern Netherlands for the agrifood and environment sectors, with 2 sites: ‘s-Hertogenbosch and Venlo.


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Read more at: https://3dfoodprintingconference.com/...

If you want more information about the 3D Food Printing Conference, please visit https://www.3dfoodprintingconference.com

If you want more to watch more videos on Food innovation, Food Technology etc, go to the playslist    • Food Innovation / 3D Food Printing  

For more technology related presentations / interviews visit https://www.jakajima.eu/tv


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