Researchers from TUMCREATE and Nanyang Technological University (NTU) under the Protein4Singapore programme joined forces at the 2nd International Conference on the Future of Advanced Manufacturing (FutureAM 2026) to showcase advances in additive manufacturing for future food systems.
FutureAM 2026 brought together more than 300 speakers from over 20 countries, alongside more than 15 exhibitors, covering advanced manufacturing technologies ranging from 3D printing and robotics to artificial intelligence. The conference provided a platform to strengthen interdisciplinary and international collaboration and accelerate the translation of advanced manufacturing research into industrial applications.
At the exhibition, Protein4Singapore 3D food printing researchers from TUMCREATE, under Prof. Thomas Becker from the Chair of Brewing and Beverage Technology of Technical University of Munich (TUM), and NTU, under Prof. Yeong Wai Yee from the School of Mechanical and Aerospace Engineering, jointly showcased additive manufacturing technologies used within the Protein4Singapore project. These included robotic-arm and gantry-based 3D food printing platforms, demonstrating different approaches towards automated and customizable food manufacturing.
Beyond the exhibition, TUMCREATE and NTU researchers also contributed to the scientific programme through the Special Symposium “Additive Manufacturing of Future Food Systems,” organized under Prof. Thomas Becker and Prof. Tan Lay Poh from NTU’s School of Materials Science and Engineering. The symposium joined forces with the Special Symposium “3D Food Printing & Digital Gastronomy,” organized by Prof. Nana Zhang from Jiangnan University and Prof. Yi Zhang from the University of Electronic Science and Technology of China. The combined programme brought together researchers working across food materials, additive manufacturing, digital technologies and food engineering, creating a broader platform for scientific exchange and new collaborations in food additive manufacturing.
Protein4Singapore researchers also presented their latest research, including rheology-guided prediction and optimization of 3D printing parameters for soy-based edible ink formulations, supporting more systematic formulation and process development, as well as in-line monitoring and process control for gantry-based 3D food printing, advancing the development of more robust and automated food manufacturing processes.
The scientific sessions were followed by a dedicated Forum on Additive Manufacturing of Foods, led by Prof. Chua Chee Kai, Distinguished Professor at Wuhan University of Science and Technology. The forum extended the discussion beyond scientific research towards commercialization, industry needs, and opportunities to strengthen research and collaboration in food additive manufacturing. Participants exchanged perspectives and brainstormed pathways for advancing the field, including the possibility of continuing the forum at the next edition of FutureAM.
Through its involvement across the exhibition, scientific symposium and forum, TUMCREATE and Protein4Singapore showcased the programme’s research while strengthening connections across institutions, disciplines and the wider additive manufacturing community. FutureAM 2026 provided an opportunity to exchange expertise, identify new areas for collaboration, and explore pathways for translating food additive manufacturing research towards future applications.
We look forward to building on these connections and continuing collaborations towards more sustainable, adaptable and digitally enabled food manufacturing technologies.