Category Archives: Sneha Nagaraj Bangalore

Columbia University 3D printed food challenges conventional flavor profiles

Hoping to overcome the limitations of current 3D food printers (3DFPs), scientists from Columbia University have developed a new method to 3D print cooked food. This latest method is unique insofar as it can combine different ingredients—such as chicken with dough—and cook each ingredient selectively. Most importantly too, the products are edible. And, according to the […]