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Professor Christen Cooper, from the ������� Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.

“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.

Professor Christen Cooper, ������� Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”

We have a huge issue with the poor nutritional content of processed meals,” said Christen Cooper of ������� Nutrition and Dietetics.

In a new Perspective article published today by, lead author , a postdoctoral fellow in the lab, delves into these questions and discusses the advantages and drawbacks of 3D printed food with Professor Christen Cooper, ������� Nutrition and Dietetics.

Professor Christen Cooper, from ������� Nutrition and Dietetics, believes the new technology could tackle low-nutrient food. “We have an enormous problem with the low-nutrient value of ,” she says. “3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients – millions in the U.S. alone – require.”

In a , lead author , a postdoctoral fellow in the lab, explores these questions and more, discussing with Professor Christen Cooper, ������� Nutrition and Dietetics, the benefits and drawbacks of 3D-printed food technology, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.

������� Wellbeing Fair
Last week Pleasantville Farmers Market was present to support �������’s first Wellbeing Fair, meant to spread the word about the University’s wellness initiative to benefit students, faculty, and staff. Marvin Krislov, President of the university also signed the Okanagan Charter, an international charter for health promoting universities and colleges. It was great to celebrate among over 40 groups (including our Lead Sponsor Phelps Hospital) the ways we’re all seeking to contribute to various aspects of wellness in our local community.

Hundreds of ������� students crowded into the Gottesman Room at the Kessel Student Center last week to sample lavender aromatherapy, taste stir-fried organic mushrooms or sign up for on-campus gardening. The event was the school’s inaugural Wellbeing Fair, held at all three ������� campuses to celebrate the adoption of the Okanagan Charter, an international framework for promoting wellness on college campuses globally.