Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

The influence of business model on the development of 3D food printing technology for dysphagia patients in elderly care

Nopparat, Nanond LU orcid and Motte, Damien LU orcid (2022) International Conference of Additive Manufacturing for a Better World In Materials Today: Proceedings 70. p.242-247
Abstract
Dysphagia, or difficulty swallowing, affects 10–30 % of persons above 65 years old. Texture-modified, easy-to-swallow, puree-like food in the form of timbales is usually served to this group of patients. Due to the characteristics of timbale, its appearance only remotely reminds of the original ingredients, leading to reduced appetite, reduced nutrition intake, and even malnutrition. 3D food printing of timbales can potentially preserve dysphagia patients’ quality of life and prevent undernourishment by producing more realistic and aesthetically pleasing food. 3D food printing of timbales is however challenging: creation and industrialization of food formulations adapted to the 3D food printing process; speed, hygiene, and reliability of... (More)
Dysphagia, or difficulty swallowing, affects 10–30 % of persons above 65 years old. Texture-modified, easy-to-swallow, puree-like food in the form of timbales is usually served to this group of patients. Due to the characteristics of timbale, its appearance only remotely reminds of the original ingredients, leading to reduced appetite, reduced nutrition intake, and even malnutrition. 3D food printing of timbales can potentially preserve dysphagia patients’ quality of life and prevent undernourishment by producing more realistic and aesthetically pleasing food. 3D food printing of timbales is however challenging: creation and industrialization of food formulations adapted to the 3D food printing process; speed, hygiene, and reliability of the 3D food printers, etc. In a research project in the context of Swedish elderly care, both technological and economical aspects were investigated. This paper uncovers that the business model dominating the 3D food printing industry is not suitable for this particular market segment. This paper presents several business model alternatives and shows that the choice of the business model will influence and guide the further technological development of timbale printing. The paper also outlines to which extent these findings can be applied to other countries and to similar markets where AM has not taken off or has not been widely adopted. (Less)
Please use this url to cite or link to this publication:
author
and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
3D food printing, Business model, Dysphagia, Elderly care, Timbale
host publication
International Conference of Additive Manufacturing for a Better World : Designing for Healthcare Innovation and Sustainability - Designing for Healthcare Innovation and Sustainability
series title
Materials Today: Proceedings
volume
70
pages
6 pages
publisher
Elsevier
conference name
International Conference of Additive Manufacturing for a Better World
conference location
Singapore, Singapore
conference dates
2022-08-23 - 2022-08-25
external identifiers
  • scopus:85138108085
ISSN
2214-7853
DOI
10.1016/j.matpr.2022.09.028
language
English
LU publication?
yes
id
da74a984-07fb-436b-bc8c-cd9e197fee3b
date added to LUP
2022-10-17 09:53:51
date last changed
2023-04-05 23:13:32
@inproceedings{da74a984-07fb-436b-bc8c-cd9e197fee3b,
  abstract     = {{Dysphagia, or difficulty swallowing, affects 10–30 % of persons above 65 years old. Texture-modified, easy-to-swallow, puree-like food in the form of timbales is usually served to this group of patients. Due to the characteristics of timbale, its appearance only remotely reminds of the original ingredients, leading to reduced appetite, reduced nutrition intake, and even malnutrition. 3D food printing of timbales can potentially preserve dysphagia patients’ quality of life and prevent undernourishment by producing more realistic and aesthetically pleasing food. 3D food printing of timbales is however challenging: creation and industrialization of food formulations adapted to the 3D food printing process; speed, hygiene, and reliability of the 3D food printers, etc. In a research project in the context of Swedish elderly care, both technological and economical aspects were investigated. This paper uncovers that the business model dominating the 3D food printing industry is not suitable for this particular market segment. This paper presents several business model alternatives and shows that the choice of the business model will influence and guide the further technological development of timbale printing. The paper also outlines to which extent these findings can be applied to other countries and to similar markets where AM has not taken off or has not been widely adopted.}},
  author       = {{Nopparat, Nanond and Motte, Damien}},
  booktitle    = {{International Conference of Additive Manufacturing for a Better World : Designing for Healthcare Innovation and Sustainability}},
  issn         = {{2214-7853}},
  keywords     = {{3D food printing; Business model; Dysphagia; Elderly care; Timbale}},
  language     = {{eng}},
  pages        = {{242--247}},
  publisher    = {{Elsevier}},
  series       = {{Materials Today: Proceedings}},
  title        = {{The influence of business model on the development of 3D food printing technology for dysphagia patients in elderly care}},
  url          = {{https://lup.lub.lu.se/search/files/134233908/1_s2.0_S2214785322058205_main.pdf}},
  doi          = {{10.1016/j.matpr.2022.09.028}},
  volume       = {{70}},
  year         = {{2022}},
}