3. Rapid Manufacturing (3D printing)
• 3D printing allows the layer-wise building of a
structure directly
• from a 3D computer drawing using computer-
controlled additive
• fabrication techniques without human intervention.
4. Why print food?
Personalized food & well being
Design freedom & new foods
Alternative ingredients
Flexible, decentralized production
Convenience
Social experience
5. Where print food?
Large food companies(centralized)
Food service industry (centralized or local)
Retailers(centralized or local)
Small food companies(local)
Home (local)
9. CHALLENGES FACING BY 3D
PRINITING TECHNOLOGY:
Materials inflexibility
Prohibitive cost
Proprietary restrictions
10. MATERIALS CHALLENGES
• Molecular Gastronomy gives a great number of options
for processing foods so that it can be used for food
printing applications.
• It takes help of hydrocollids
• Molecular Gastronomy blends physics and chemistry to
transform the tastes and textures of food
• Hydrocolloids are polysaccharides of high molecular
weight extracted from plants and algae or produced by
microbial synthesis used in thickening, gelling,
emulsifying, stabilization and coating.
13. FAB@HOME MODEL 1 AND 2 (3D
PRINTER)
• Project by student@ cornell university
• Developed low cost 3D printer
• Can print objects using range of materials
• One of the open source platform
14. NASA FUNDS A PROJECT FOR CUSTOMIZED
NUTRITIOUS FOOD FOR ASTRONAUTS USING
3D PRINTER
• Contractor's company, Systems & Materials
Research Corporation (SMRC), just received
$125,000 grant from NASA
• create food from basic powdered ingredients
• 15plus years of shelf life
• What food?
Pizza. "Because it can be printed in distinct
layers, so it only requires the print head to
extrude one substance at a time”
17. Future in 3D printers
• Only consuming food that our body has a positive
reaction to like 13.2% fat cheeseburger with 2.7 grams
of potassium and 3.6 grams of calcium, coupled with a
hint of almond and banana flavoring, on a sesame seed
bun with exactly 47 sesame seeds on it.
• Diet terminology will replaced with new terminology as
we determine, on a molecular level on the molecular
level there is no such thing as vegetarian and
non‐vegetarian molecules
• So, in the future, will you be asking your spouse to go
to the store and pick up a new pasta and pizza
cartridge so you can print dinner tonight?
