Agronomy and agro-industry students from UniLaSalle Rouen recently visited Pâtisserie Numérique, a pioneer in 3D food printing. A tasty immersion in the culinary innovation of tomorrow.
From classrooms to high-tech workshops
For this unusual outing, we accompanied 4ᵉ year engineering students in the Biosourcing, Biotechnologies and Environment business track.
With this specialization, they explored in particular the applications of 3D printing in the development of bio-based materials at the VAM'IN laboratory on the Rouen campus. Here, the aim of the visit was to transpose the concepts learned in class about the impact of materials on properties, by observing the effect on the texture of food products, for example.
And to do this, we didn't have to go far. We met up in Louviers, Normandy, on the premises of an up-and-coming startup, which is now well known to the general public thanks to its successful appearance on the TV show "Qui veut être mon associé?".
La Pâtisserie Numérique, innovation at the service of craftsmen
3D printing is a technique that's becoming increasingly widespread in industry, for building small parts, prototypes, bones (a nod to our PhD student Paul Burel)... But did you know that it can also be used to make cakes? It's in this unique patisserie that one-of-a-kind 3D printers have been created. Their objective? Using cake dough to print unique, mouth-watering products! Whether sweet, salty or chocolatey, we're dying to try them, but above all to see these cutting-edge machines at work, the result of an alliance between craftsmanship and technology!
From conservation to durability, everything has been thought through and designed innovatively: the wheat flour-based printing supports are 100% reusable, and the cakes are coated with a thin layer, guaranteeing long-lasting conservation (and a great look in pictures 😉 ). For the engineering students, this visit proved extremely seductive, and very gourmet, as everyone, supervisors included, validated the tasting stage! Diego, a 2ᵉ year student, spent his internship there last summer, he tells us:
"I was able to see all aspects of the business, from biochemistry and design to the production process of a product (how to make the dough, the powder and the printing). I loved this month at La pâtisserie numérique, both for the friendly atmosphere and for all the knowledge I was able to acquire. "
An inspiring experience for tomorrow's agro-industry
The visit provided an opportunity to see the theoretical principles of HACCP (i.e. risk analysis) and the benefits of customization put into concrete application. "I loved the concept, it was super tasty and brought a lot of novelty to patisserie. Great concept!" sums up Léo.
Whether or not they intend to work in the sector, the students were won over by this immersion in a world combining tradition and disruptive technologies. A lesson in boldness and creativity, to transform the agro-industry of tomorrow.
Find out more about the Biosourcing, Biotechnologies and Environment pathway
Many thanks again to La Pâtisserie Numérique for opening its doors to us (and for the tastings too!).
