Introduction to 3D Food Printing: Fundamentals and Practice

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Following the huge success of the 1st IFRC 2017 and the 2nd IFRC 2019, Universiti Putra Malaysia (UPM) through the Faculty of Food Science and Technology (FSTM), as the country’s forerunner institution in food and agriculture, is once again taking the initiative to organise the 3rd IFRC 2024.

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WORKSHOP 5

Introduction to 3D Food Printing: Fundamentals and Practice

Date: 18 August 2026

Time: 8.00 am – 4.30 pm

Venue: Pilot Plant, Food 7, Faculty of Food Science and Technology, Universiti Putra Malaysia

Course content:

Fundamentals of 3D food printing: printing principles, printer types, and food safety/hygiene considerations.
Digital workflow: basic drawing/3D modelling, exporting printable files (e.g., STL), and preparing models for printing.
Slicing and print parameter optimisation: toolpath generation, calibration, and troubleshooting common printing defects.
Food ink evaluation: rheometer-based testing (flow/viscoelasticity) and data interpretation for extrusion printability

Benefits to participants:

Understand the full 3D food printing workflow: design → slice → print.
Learn basic slicer settings to improve print quality (layer height, speed, infill, extrusion).
Get hands-on experience using a 3D food printer, including hygiene and basic troubleshooting.
Use a rheometer to check food ink flow and structure, and relate it to printability and shape holding.

Mode: Face-to-face

Speakers:

Speaker information/ background/achievement:

Dr. Nurul Izzah Khalid is a Senior Lecturer in the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM). Her teaching and research focus on 3D food printing, food structuring, and the development of printable food inks, with emphasis on linking rheology to extrusion performance and shape fidelity.

Key achievements include:

Supervises student projects on printable food inks and 3D-printed product prototypes.
Researches food ink properties and rheology to improve extrusion printing performance.
Integrates food engineering and product design in teaching and innovation at FSTM UPM.
Experienced in using rheology and printability results to improve formulation and printing settings

Time	Program
8.00 – 8.30 am	Registration and Breakfast
8.30 – 8.45 am	Opening and Overview
8.45 – 11.00 am	Session 1 (Lecture): 3D Food Printing – Principles, Workflow, Applications and Printability
11.00 – 1.00 pm	Session 2 (Hands-on Software): Design/Drawing and Slicer Setup for 3D Food Printing
1.00 – 2.00 pm	Lunch and Networking
2.15 – 3.15 pm	Session 3 (Rheometer Hands-on): Food ink testing and interpretation for extrusion printability
3.15 – 4.15 pm	Session 4 (Hands-on 3D Printing): Printing practice and troubleshooting
4.15 – 4.30 pm	Closing Ceremony, Photo Session, and Hi-tea

To Reserve Your Spot, please kindly fill in this form below.

For any enquiry, please contact khairunnajihah@upm.edu.my

Past Success Conferences:

Past Success Conferences:

Past Success Conferences:

WORKSHOP 5

Introduction to 3D Food Printing: Fundamentals and Practice

Dr. Nurul Izzah Khalid

PROGRAMME

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