Virtual education with 3D bread models

This paper presents how 3D scanning technology can be integrated into food technology education, considering the study of the properties of bread with functional additives included in it. Using a pedagogical approach to apply 3D scanning technology in education leads to increased engagement and formation of critical thinking in students. The proposed methodology is a way to show students how data can be dynamically changed and the results obtained can be evaluated. 3D technology contributes to determining the quality, packaging, and structural changes in food products with sufficiently accurate and reproducible data. Further research aims to integrate with AR (augmented reality), virtual platforms for remote experimentation, and advanced learning resources.