3D printing market and technology, research
3D Printing News Alert(Stratasys first quarter 2019 financial results)
Stratasys first quarter 2019 financial results. According to Elchanan (Elan) Jaglom, Interim Chief Executive Officer of Stratasys,“We are pleased with our first quarter top-line results, and are particularly encouraged by the continuation of the strong performance we have seen in North America over the last several quarters, demonstrating steady adoption of our systems and materials in our largest market. We are also pleased with our non-GAAP profitability in the first quarter, demonstrating our continued commitment to controlling expenses and delivering shareholder value. Our recent new product introductions are generating significant interest from our customers and expanding our addressable markets, and we look forward to additional announcements as we move through 2019 and into 2020.”
http://investors.stratasys.com/news-releases/news-release-details
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3-D Printed Food And Your Health
Jin-Kyu Rhee, associate professor at Ewha Woman’s University in South Korea. She described her work at the American Society for Biochemistry and Molecular Biology’s annual meeting. This meeting is called,” EXPERIMENTAL BIOLOGY 2018,” was held April 21-25 in San Diego.
Imagine a home appliance that, at the push of a button, turns powdered ingredients into food that meets the individual nutrition requirements of each household member. Although it may seem like something from science fiction, new research aimed at using 3-D printing to create customized food could one day make this a reality.
The Research Team built a platform that uses 3-D printing to create food micro structures that allow food texture and body absorption to be customized on a personal level. One day, people could have cartridges that contain powdered versions of various ingredients that would be put together using 3-D printing and cooked according to the user’s needs or preferences.
3-D printing of food works much like 3-D printing of other materials in that layers of raw material are deposited to build up a final product. In addition to offering customized food options, the ability to 3-D print food at home or on an industrial scale could greatly reduce food waste and the cost involved with storage and transportation. It might also help meet the rapidly increasing food needs of a growing world population.:)
https://www.eurekalert.org/pub_releases/2018-04/eb2-3pf041318.php
http://www.ewha.ac.kr/mbs/ewhakr/index.jsp
http://experimentalbiology.org/2018/Home.aspx
https://medkit.info/2018/04/24/3-d-printed-food-could-change-how-we-eat/
This entry was posted in 3D/4D/5D Printing emergence. and tagged 3-D Printed Food And Your Health, 3D printing market and technology, research, American Society for Biochemistry and Molecular Biology, california, Ewha Womans University, Jin-Kyu Rhee, San Diego, South Korea.
