3D Food Printing for Customized Nutrition
Project Description
This project focuses on the application of 3D food printing for personalized nutrition , specifically targeting children and elderlies with dysphagia, a swallowing disorder. The objective is to develop evidence-based paste-extrusion recipes for printing personalized nutrition that meets the specific dietary requirements of individuals, with our research group’s patented innovative food processing methods via 3D printing. The developed recipes and methods will be tested with potential targeted users at restaurants and hospital, and health clinic.
Supervisor
LI Mitch
Quota
5
Course type
UROP1000
UROP1100
UROP2100
UROP3100
UROP3200
UROP4100
Applicant's Roles
The applicant will involve in the development process and conduct experiments to improve and assess the printability of different food pastes. This will involve evaluating printing factors such as calculation of viscosity and flow rate ensure precise and consistent deposition of the food materials. The applicant will also conduct design and improvement on the developed in-situ print and cook system, including food safety factors, food nutrients compounds analysis, and production efficiency.
Applicant's Learning Objectives
The applicant will be able to (1) learn about the principles and techniques involved in 3D food printing and radiative cooking; (2) collaborate with food science, chemistry and mechanical engineering researchers to develop novel applications; (3) develop skills in product engineering and experimental design with hands-on experience at our advanced manufacturing group focusing on functional material and laser-induced manufacturing techniques.
Complexity of the project
Moderate