Food technology

3D food printer to take Bathurst food tech students to a new level | western avocado

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Bathurst High Campus has become the first regional school to get a 3D food printer, taking food tech classes to a whole new level for students. The sky is the limit with the new machine and food tech professor Chris Hickey says the 3D food printer will open up a whole new world for students. “We will be able to use it in all the programs we offer,” she said. ALSO MAKING NEWS: “They can do things where they grow the vegetables, bring them back, mash it and then they can print it into whatever they want.” In our food tech department, if we have leftovers at the weekend, we can create a mash with them. “You can create your own flavors and your own shapes.” The school is also exploring the use of cricket flour in their recipes. Using the 3D food printer, the students were able to make protein balls out of cricket flour. Ms Hickey said cricket flour is a high source of protein and is better for environmental sustainability. “The protein in cricket meal has an even higher biological value than beef, so it’s a complete protein,” she said. “To get one kilogram of beef protein, you need 22,000 liters of water, to get one kilogram of cricket protein, you need 15 liters of water.” Bathurst High Campus Principal Ken Barwick said it was great to be the first regional school to receive such unique technology. “First and foremost to have cutting edge technology at Bathurst High Campus, there isn’t another school that has that,” he said. “Our children are the first to receive this application and the first to discover its uses in society.” Our reporters work hard to provide local, up-to-date news to the community. Here’s how you can access our trusted content:

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