Session 3 – The Future of Food Preparation: New Technologies and New Perceptions

Chio Saeteurn, BlueNalu, USA

Chio Saeteurn is the Director of Quality Assurance at BlueNalu, a leading cell-cultivated seafood company developing healthy, safe and delicious products, without taking fish from the ocean. With over 15 years of experience in implementing Quality Management Systems (QMS) within the food manufacturing industry, Chio has held various management roles in Quality Assurance and Quality Control, focusing on QMS implementation throughout her career. Prior to joining BlueNalu, Chio spent five years as a food safety and quality systems auditor, conducting audits for a range of customer and industry-specific standards, including Global Food Safety Initiative (GFSI) schemes for dietary supplements, food, and animal feed. She was a certified auditor for High Risk and Quality SQF, BRC, and ASQ HACCP standards. Chio has also provided public training on food safety topics such as the Produce Safety Rule and HACCP. She holds a B.S. in Biological Science with a concentration in Microbiology and Immunology from UC Merced and is a certified Preventive Controls Qualified Individual (PCQI).

Jonathan Blutinger, U.S. Army DEVOM Soldier Center, Combat Feeding Division, USA

Discussion points:

• Benefits of 3DFP in a military field-feeding context
• The need for 3DFP for military context
• Personalization of nutrient bars via 3DFP
• Data from a focus group / sensory panel from Soldiers tasting 3DFP bars
• Soldier perceptions towards 3DFP

Jonathan Blutinger is a food engineer passionate about revolutionizing the culinary landscape through novel digital cooking techniques. During his Ph.D. at Columbia Engineering’s Creative Machines Lab, he led the development of a digital cooking platform capable of 3D printing and laser cooking software-generated food recipes. Following his doctorate, he worked as a postdoctoral fellow, funded by Redefine Meat, where he developed robotic frameworks to scan and replicate meat textures for more precise plant-based meat alternatives. He now serves as a research fellow at the U.S. Army’s Combat Feeding Division, funded by the Oak Ridge Institute for Science and Education, where he and his team focus on developing innovative solutions for military field feeding.

System Design for Fresh-Cooked Food in Space – Jim Sears, SATED Space, USA

Abstract: Maintaining an astronaut’s mental and physical health is fundamental to crew safety and performance on years-long missions. Our aim is that an astronaut, serving as the mission cook, will provide meals that will adapt to the evolving sensory, nutrition and emotional needs of the crew. This presentation will cover safety, ingredient management, cooking science, and SATED systems supporting crew performance in zero and partial gravity, closed environments.

Jim Sears is an aerospace hardware systems engineer with experience across a wide variety of technical and human factors disciplines. He began developing the SATED suite of technologies supporting fresh-cooked food in space in 2020. In 2024 the SATED was one of 3 finalists in NASA’s Deep Space Food Challenge. Jim is a hands-on technologist and empiricist who uses experimentation and prototyping to discover innovative principles and methods.

Consumer Perceptions and Acceptance of 3D-printed Foods and other Novel Food Technologies – Wendy Wismer, University of Alberta, Canada

Abstract: 3D food printing (3DFP) has the potential to revolutionize food production by offering unprecedented intricate food designs, personalization, sensory attribute modification, and food sustainability and nutritional benefits. 3DFP market success relies on its acceptance by consumers and technology users. Consumer acceptance of this and other novel food production technologies, known as Industry 4.0, is shaped by new food and food technology neophobia, trust in science and perceived food safety and naturalness. This presentation will describe how 3DFP and its products are perceived and accepted by consumers and technology users and suggest methods to enhance the acceptance of 3DFP and other novel food technologies.

Dr. Wendy Wismer is an Associate Professor at the University of Alberta with experience and expertise in Sensory and Consumer Science, a Food Science discipline in which the five senses are used to evaluate food and other consumer products. Current research projects focus primarily on food product taste acceptance and factors that influence product perceptions, including 3D printed foods, upcycled meat products, insect-based foods and plant-based beverages and foods.