According to Chief Executive Officer Eshchar Ben-Shitrit, “We want to change the belief that delicious meat can only come from animals. We have all the building blocks in place to make this a reality. 3D printers loaded with plant-based “ink” can print the meat countless times and deliver a complex layering of muscle and fat to recreate the right texture.¨
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As specified by Chung Sun, associate professor of mechanical engineering at the McCormick School of Engineering, “The 3D printing process is no longer a way to merely make a replica of the designed model. We are using light to do the manufacturing. Shining light on the liquid polymer causes it to crosslink, or polymerize, converting the liquid to a solid. This contributes to the speed and precision of our 3D printing process — two major challenges that conventional 3D printing is facing.”
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