The presentation briefly reviews the sensory challenges known to exist for pureed consumers and describes a new technology that may improve visual appeal. 3D printing is an emerging technology and although at the prototype stage, has potential for pureed food production. Dr. Heather Keller discusses this novel approach and the research being conducted in this area.
Date of presentation: October 30, 2018
Speaker: Heather Keller, PhD RD, FDC is the Schlegel Research Chair, Nutrition & Aging and Professor, Department of Kinesiology at the University of Waterloo in Waterloo ON.
- Video presentation (45 minutes) with the presentation slides (pdf)
- Audio file (mp3 file)
Cost: $19.95 for members; $24.95 for non-members; $14.95 for students