Researchers at the Hong Kong University of Science and Technology have designed a revolutionary 3D printer: not only does it print, it also cooks food in real-time, addressing major challenges in automated food production. While conventional 3D food printers require separate post-processing actions like baking, boiling, or frying, this innovation integrates a next-gen infrared heating system made from laser-induced graphene (LIG). This ensures that food can be cooked layer by layer as it is printed, resulting in complete structure, enhances safety, and reduced energy consumption.
Detailed in Advanced Materials, the study challenges traditional food printing methods as they struggle maintaining food shape during post-processing and risk contamination as food moves between machines. This AI-powered 3D printer instantly solidifies each layer, resulting in both precision and hygiene. The invention was tested with starch-based cookie dough and demonstrated amazing results, maintaining the exact printed shape, reducing bacterial growth, and providing an even internal structure with no swelling in oven-baked food. With temperatures reaching 137°C and consuming just 14 watts of power, this is far less than conventional ovens or air fryers, making this printer an energy-efficient and ultra-precise alternative to traditional cooking methods.
In addition to food safety and efficiency, AI integration streamlines the design workflow, allowing you to generate sophisticated edible structures with little to no tech expertise. By transforming 2D images into 3D printable food shapes, the system guarantees more accessible food customization for both commercial and personal use. This cutting-edge technology paves the way for smarter, safer, and more sustainable food preparation, whether it’s home cooking when friends come over for dinner or large-scale food production.
