Lecture / Seminar
[email protected]
(902) 585-1434
Please join us for this free Lunchtime Learning session presented by Acadia Lifelong Learning.
3D printing is an emerging technology, and its use in the creation of new food products is still largely experimental. 3D printing technology represents a completely new paradigm for the development and production of food and ingredients, and it holds significant potential for solutions to global food challenges. My presentation will discuss the different applications of 3D food printing and how it can be used to produce nutritional beneficial food products.
Matt McSweeney is an Assistant Professor in the School of Nutrition and Dietetics (SND), as well as the Director of the Centre for the Sensory Research of Food at Acadia University. Matt joined the Acadia University faculty in 2013 after completing both his BSc and PhD in Food Science at the University of Guelph. His research focuses on the creation of new foods using atypical ingredients such as alternative grains and food waste, as well as using innovative processing methods.
This will be our last Lunchtime Learning session of the term. Please join us again on January 25, 2018.
[email protected]
(902) 585-1434
Please join us for this free Lunchtime Learning session presented by Acadia Lifelong Learning.
3D printing is an emerging technology, and its use in the creation of new food products is still largely experimental. 3D printing technology represents a completely new paradigm for the development and production of food and ingredients, and it holds significant potential for solutions to global food challenges. My presentation will discuss the different applications of 3D food printing and how it can be used to produce nutritional beneficial food products.
Matt McSweeney is an Assistant Professor in the School of Nutrition and Dietetics (SND), as well as the Director of the Centre for the Sensory Research of Food at Acadia University. Matt joined the Acadia University faculty in 2013 after completing both his BSc and PhD in Food Science at the University of Guelph. His research focuses on the creation of new foods using atypical ingredients such as alternative grains and food waste, as well as using innovative processing methods.
This will be our last Lunchtime Learning session of the term. Please join us again on January 25, 2018.
Pricing & Tickets
Pricing: Free
10 Highland Avenue
Wolfville, Nova Scotia
[email protected]
902-585-1373
View Full Venue Info
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