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Friday, December 24, 2010

Cornell Scientists Developing "3D Food Printer" #BIM Bakers

I guess this one is for all you pizza, cookie, pita, toast and even lasagna eaters (which are all 2D foods).  Lasagna is technically a 2D food, but has the extra special feature of having colored layers.  

Well, your days are cooked.  With the creation of this 3D food printer, cooks all over the world will now be making meals all in 3D.  There's going to have to be a lot more coordination, planning and scheduling involved to avoid the typical food clashes in the 2D food world.  No more not having enough room on your plate. We can now stack our food vertically.  

With this new creation, BIM, Baking ingredient meals and IPD, Ingredient Pastry Desserts will soon certainly overtake the half baked concept of 2D cooking. 


If you can't be bothered to cook, order in, or go to a restaurant, scientists at Cornell's Computational Synthesis Lab (CCSL) have the perfect solution. Researchers at CCSL are currently developing a syringe-based "3D food printer" that they hope will "do for food what e-mail and instant messaging did for communication." To use the printer, all you have to do is insert the syringes—filled with appetizing "food inks"—into the machine, along with a recipe. Users can adjust for taste and texture, and cooking is carried out according to an electronic blueprint. For now, scientists say that ingredients are limited to whatever can fit into a syringe, but they envision that the printer will eventually be able to handle more complex materials, and possibly eliminate the food production chain entirely. "You can imagine a 3D printer making homemade apple pie without the need for farming the apples, fertilizing, transporting, refrigerating, packaging, fabricating, cooking, serving and the need for all of the materials in these processes like cars, trucks, pans, coolers, etc," marvelled Chicago chef Homaro Cantu. 

Source: BBC


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