Research Projects

3D printing, an additive manufacturing technique, is being used in many sectors. When this technology is applied to foods, it is known as food-layered manufacturing (FLM). FLM is a disruptive technology and with it, one can prepare customized and texture modified food products, having desired nutritional value and food quality, from different ingredients and additives. The proposed research will lead to the development of new formulations for the 3D printing of foods and optimization of the process parameters. A new setup and a simulation model will be developed to validate the same. Relevant parameters will be selected and optimized to achieve better results. The project aims to develop new products based on personalized dietary requirements and address the challenges of food sustainability and security. The 3D printing of food products offers multiple challenges on the material front. The major ones include food being multiple ingredients based, the rheological aspects, and the chemical interaction among the food material. The focus of the research is to address such and similar issues. The work plan includes the identification of low-cost nutritious foods, and the usage of alternative resources and eco-friendly materials to create healthy, nutritious, and sustainable food products. Further, strategies will be proposed for mass production and low-cost manufacturing of nutrient-rich foods for persons with critical health disorders/deficiencies. Besides, pre and post-processing methods will be minimized. Some formulations will be developed to identify the deficiencies during printing. Finally, the process, as well as the products, would be commercialized.