Tag: University of Ottawa

Additive manufacturing of food involves designing, pre-processing, manufacturing, and post-processing, and each step is an opportunity to create innovative foods. In Physics of Fluids, researchers identify factors that affect the print quality and shape complexity of the food created. For example, changing the printing patterns and ingredients of the initial mix or paste can affect the food’s matrix and microstructures and therefore its texture. Accounting for these features can increase food quality, improve control, and speed up printing.