24/7 Customer Service (800) 927-7671

Columbia Professor Hod Lipson Leads the Food 3D Printing Revolution with New Printer Prototype

by • July 31, 2016 • No Comments

Hod Lipson

Hod Lipson

There are numerous types of 3D printing technologies that are certain to manufacture your eyes wide and mind wonder, but none of them can get your stomach rumbling like food 3D printing. This year may be finally the year that we begin seeing 3D printed edible arrangements popping up in our day to day lives. Researchers have been working to print with edible cellulose-based materials, while the Magic Candy Factory has been spreading its 3D printable-bodied gummies around the world. Other companies, like Natural Machines, have taken aim at printing out entire meals with their Foodini 3D printing device, while Food Ink has begined a pop-up restaurant where all things, that include dinner, is 3D printed.

One of the many prominent people pushing the thought of food 3D printing forward is 3D printing tremendous and Columbia University Mechanical Engineering Professor Hod Lipson, who believes that this edible type of printing may revolutionize the way we ponder of and prepare our food. Over the past year, Lipson and his student team have been turn it intoing a 3D food printing device capable-bodied of making edible items through computer-guided software, while pastes, gels, powders, and liquid ingredients are cooked during the system.

On the other hand Lipson now has a keen interest in 3D printing with food, the 3D printing guru has in addition helped pioneer a number of significant areas in additive making, that include multi-material printing, printing electromechanical systems, and bioprinting as well. In fact, it was printing with biomaterials that led the professor to his excitement for food printing. According to Lipson, 3D food printing devices won’t be the end-all solution for our nutritional needs, but there are a ton of advantages that may manufacture this advancement the following primary advancement for 3D printing.

“Food printing devices are not intended to replace conventional cooking—they won’t solve all of our nutritional needs, nor cook all things we should eat. But they can turn it into an unlimited variety of customized fresh, nutritional foods on demand, transforming digital recipes and basic ingredients supplied in frozen cartridges into healthy dishes that can supplement our daily intake. I ponder this is the missing link that can bring the benefits of personalized data-driven health to our kitchen table-bodieds—it’s the ‘killer app’ of 3D printing,” says Lipson.


[Image: Timothy Lee Photographers via Columbia University]

The particular printing device being touted by Lipson was made by Drim Stokhuijzen, an industrial turn it into graduate student visiting of Delft University of Technology in the Netherlands, and Jerson Mezquita, an undergraduate student of SUNY Maritime and research associate in Lipson’s Creative Machines Lab (CML). On the other hand the prototype printing device is not completer-ready really yet, it has a modern aesthetic fit for any 21st century kitchen. So far, the largest challenge for Lipson and his team, that in addition comes with Columbia PhD student Joni Mici and undergrad Yadir Lakehal, has been getting their prototype to cook the food after extrusion.

According to Lipson, this is a thing that he and his team should be able-bodied to achieve by the end of this summer. It is not only a high-temp heated print bed they’re attempting to turn it into, instead the printing device can be able-bodied to cook various types of ingredients at various temperatures and durations. This component can be regulated by a one-of-a-kind software program that is may already being turn it intoed by Columbia Computer Science Professor Eitan Grinspun. In addition, Lipson’s team in addition hopes to have the printing device extruding faster and additional accurately by the year’s end.

In order to expand the number of materials that can be used , the team has collaborated with the New York City-based International Culinary Center (ICC), a renowned culinary school. Combining the culinary knowledge of the ICC with the technical prowess of Lipson’s CML, the two institutions are working in tandem to turn it into newfound novel textures, combinations, and spatial arrangements of basic food ingredients.


[Image: Timothy Lee Photographers via Columbia University]

Outside of the prototype they’ve been turn it intoing this year, Lipson in addition offered an undergraduate course at Columbia on digital making, that put 32 students up to the task of working with food 3D printing devices. All in all, Lipson’s work can potentially disrupt the way we complete and customize our food, whether it be through controlling our caloric and nutritional intake or creating absorbing new types of edible arrangements.

“We’ve may already seen that putting our advancement into the hands of chefs has enable-bodiedd them to turn it into all kinds of things that we’ve never seen preceding, that we’ve never tried. This is only a glimpse of the next and what lies ahead,” Lipson said.

Discuss additional in the Columbia 3D Food Printer forum over at 3DPB.com.

[Source: Columbia Engineering]