Future Food Tech – 3D Printing Food – Jashan Sippy

Future Food Tech – 3D Printing Food Information

Learn everything about 7 growing areas of future food tech and get your 3D printed food project prototyped

🔬 What is 3D food printing and how does it work? Can all food be 3D printed?

🥩 Is lab grown meat “real” meat?

🍄 How can mushrooms, algae and bugs help save our planet?

In this one-of-its-kind comprehensive program, food architect and 3D food printing expert Jashan Sippy will offer you the opportunity to co-create your very own edible 3D printed concept. You will understand how 3D food printing works, explore printable food materials, as well as the current advantages, challenges and scope of 3D printing food in the contemporary market. With an abundant, curated selection of case studies and live examples, we will unravel active advancements in agrifoodtech, robotics, smart kitchens, digital restaurants, smart retail and delivery systems.

Jashan will also share examples of collaborative, commissioned, and self-initiated 3D food printing projects undertaken by his Mumbai-based creative agency, Sugar and Space, to help inspire you to push the boundaries as you combine creativity, food science and futuristic technology to develop unforgettable food products and experiences.

Finally, you will have the opportunity to develop a scalable concept for a 3D printed product or experience, and witness its creation through a prototyping session at Sugar and Space’s studio (online/in person). Jashan will provide you with photo and video documentation of the outcome for you to use in you portfolio, research project, on social media or for your funding application.

By enrolling in this program, you will:

• Understand how technology is taking over our food systems to improve food production, delivery and consumption.
• Critique and forecast how we are going to meet the challenge of feeding our population in 2050.
• Explore possibilities of what we’re going to be eating in the next 5, 10 and 25 years.
• Understand 7 growing areas of future food tech including agrifoodtech, robotics, smart kitchens, digital restaurants, smart retail and delivery systems.
• Be able to clearly define what 3D food printing is and understand the various types of 3D food printing.
• Differentiate between additive and subtractive methods of food manufacturing.
• Clearly understand in detail 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 understanding the principles of food science to transform regular food into printable, edible “ink”.
• Understand 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.
• Integrate sustainability considerations into your 3D printed food product or experience.
• Be able to decide whether investing in a 3D food printer is the right decision for you.
• Question the ethical implications of the power of us human beings to be able to control the form, nutritional contents and shelf life of future food products.
• Contribute to an ongoing critical debate on the implementation of 3D food printing technologies in the future of our food systems.
• Speculate the scope and your role as a 3D food printing technician (chef/designer) in the future food industry.
• Be able to create a concept for a scalable and edible 3D printed project – which you can choose to produce together at Sugar and Space’s studio.

Here’s what you’ll learn

• 4h+ Pre-recorded video lessons
• 60+ research papers, downloadable resources, and worksheets
• 3h+ Live interactions and feedback sessions with Jashan
• Participation in ongoing critical debates (by invitation only)
• Sketching, 3D modelling, recipe development and testing
• Co-creating your own edible 3D printed prototype (online/in person) with video and photo documentation for your use

Who is this course for?

• Chefs and Food Scientists looking for innovative ways to create new food products and dishes.
• Researchers who wish to access fabulous project prototypes to use in their final dissertation or funding applications.
• Students and Designers who wish to push the boundaries of their traditional practise, and explore the use of edible materials and futuristic technology in order to develop new projects for their portfolio and social media.
• Entrepreneurs, Restaurateurs, Trends analysts and Business owners who want to implement futuristic solutions in meaningful ways to attract new customers and retain existing ones.
• Educators who want to teach their students how to maximise the use of 3D printing technology focused on food.

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. The team of chefs, sustainability experts and designers create unconventional boutique spaces of food, conceptualise and curate bespoke eating experiences (independently as well as for other brands) and upcycle food waste into 3D print food.

After pursuing an M.Sc. in International Business from the HULT International Business School and specialising in entrepreneurship, Jashan took on a management role at Candytopia in San Francisco – a made-for-Instagram pop up art installation inspired by candy – Willy Wonka in real life!

Jashan is the founder of Barcelona-based Food Design Nation, the go-to collaborative platform which connects food designers from around the world. 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. He is also Director at the Online School of Food Design.

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