BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//TU/e ME//Events//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VTIMEZONE
TZID:Europe/Amsterdam
BEGIN:STANDARD
DTSTART:19701025T030000
RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
TZNAME:CET
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:19700329T020000
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
TZNAME:CEST
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
UID:event-26@tuemeche.nl
DTSTAMP:20261007T234717Z
DTSTART;TZID=Europe/Amsterdam:20270125T160000
DTEND;TZID=Europe/Amsterdam:20270125T173000
SUMMARY:Rheology and Extrusion of Personalized Food Inks for 3D Printing
DESCRIPTION:Speaker: Z.Y. (Yagmur) Bugday (TU/e)\nHost: Patrick Anderson\
 n\nWhat if foods could be designed specifically for your nutritional need
 s\, taste\, and texture preferences? This thesis focuses on how extrusion
 -based 3D food printing could help make personalized nutrition a reality.
  We investigated how the composition and flow properties of food material
 s influence their extrusion response\, aiming to reduce the need for tria
 l and error. By combining food science\, rheology\, material modelling\, 
 and computer simulations\, we have developed an approach to understand pr
 edicting the extrusion response of various formulations. The research pro
 vides new insights into the link between nutritional composition and extr
 usion behaviour\, bringing us one step closer to designing foods that can
  be tailored to individual needs.\n\nMore info: https://research.tue.nl/e
 n/persons/yagmur-bugday/
LOCATION:Atlas 0.710
URL:https://tuemeche.nl/peoplepages/event.php?id=26
CATEGORIES:PhD Defense
END:VEVENT
END:VCALENDAR