But how exactly is 3-D printed FOOD possible?
Let's put this out there...the idea to 3-D print food.
Granted it surely looks cool, but what it really has to come down to is the factor of the taste of the foods produced by the 3-D printer. My blog today is about the way 3-D printers can print foods with edible outcomes.
At this point in time, scientists and chefs alike are dabbling in the field of edible foods from 3-D printers. The idea though started way back in 2007 when the students of Cornell University in Ithaca, New York developed a patent of the Fab@Home 3-D printer. The patent was successful and got the 2007 Popular Mechanics Breakthrough Award. In a bit of time, some of the students started tinkering with their invention, replacing the powdery substance for the inkjet with other materials such as Cheese Whiz, Nutella and frosting. "You can extrude about anything through the inkjet" says Jeffrey Lipton, a Ph.D at the university.
The options for 3-D printing food, though are quite limited. A major obstacle for 3-D printing food, tends to be the various ingredients in more complex foods, animal meat such as steak, sausages or burger patties being an example because of the materials being very resource-intensive. It would be much easier to make a steak out of algae through an inkjet than using cow protein.
3-D printing food has it's limits, but is still a very cool subject in itself. My next blog post will just be about more ways of 3-D printing food, looking into the cartridge systems.
At this point in time, scientists and chefs alike are dabbling in the field of edible foods from 3-D printers. The idea though started way back in 2007 when the students of Cornell University in Ithaca, New York developed a patent of the Fab@Home 3-D printer. The patent was successful and got the 2007 Popular Mechanics Breakthrough Award. In a bit of time, some of the students started tinkering with their invention, replacing the powdery substance for the inkjet with other materials such as Cheese Whiz, Nutella and frosting. "You can extrude about anything through the inkjet" says Jeffrey Lipton, a Ph.D at the university.
The options for 3-D printing food, though are quite limited. A major obstacle for 3-D printing food, tends to be the various ingredients in more complex foods, animal meat such as steak, sausages or burger patties being an example because of the materials being very resource-intensive. It would be much easier to make a steak out of algae through an inkjet than using cow protein.
3-D printing food has it's limits, but is still a very cool subject in itself. My next blog post will just be about more ways of 3-D printing food, looking into the cartridge systems.
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