3-D Printed Food And Your Health
Jin-Kyu Rhee, associate professor at Ewha Woman’s University in South Korea. She described her work at the American Society for Biochemistry and Molecular Biology’s annual meeting. This meeting is called,” EXPERIMENTAL BIOLOGY 2018,” was held April 21-25 in San Diego.
Imagine a home appliance that, at the push of a button, turns powdered ingredients into food that meets the individual nutrition requirements of each household member. Although it may seem like something from science fiction, new research aimed at using 3-D printing to create customized food could one day make this a reality.
The Research Team built a platform that uses 3-D printing to create food micro structures that allow food texture and body absorption to be customized on a personal level. One day, people could have cartridges that contain powdered versions of various ingredients that would be put together using 3-D printing and cooked according to the user’s needs or preferences.
3-D printing of food works much like 3-D printing of other materials in that layers of raw material are deposited to build up a final product. In addition to offering customized food options, the ability to 3-D print food at home or on an industrial scale could greatly reduce food waste and the cost involved with storage and transportation. It might also help meet the rapidly increasing food needs of a growing world population.:)
https://www.eurekalert.org/pub_releases/2018-04/eb2-3pf041318.php
http://www.ewha.ac.kr/mbs/ewhakr/index.jsp
http://experimentalbiology.org/2018/Home.aspx
https://medkit.info/2018/04/24/3-d-printed-food-could-change-how-we-eat/
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This entry was posted in "Evolution of Printing Technologies: Celebrating the Emergence of 3D/4D/5D Printing with Insights and Community Events" and tagged 3-D Printed Food And Your Health, 3D printing market and technology, research, American Society for Biochemistry and Molecular Biology, california, Ewha Womans University, Jin-Kyu Rhee, San Diego, South Korea.
