3D-printing of high-protein vegan cheese
- Beschreibung
One of the emerging production platforms for food is 3D-printing. Being already implemented for meat alternatives in the industry and expected to enter domestic use with personalized production in the near future.
In this project you will combine 3D-printing with a model high-protein vegan cheese, a product the market is lacking as of right now.
Your task will be to optimize printability of the product and the printing of different geometries, e.g. cubes & slabs with changing infill patterns to vary complexity and challenge the production platform as well as your printing profile. Your work will be the basis for future research about aroma release ensuring progress in the dairy alternative sector.
- Projektzeitraum
- Wintersemester 2025/2026
- Bewerbungszeitraum
- 13. bis 27.10.2025
- Durchführung
- nach Absprache
- Details zu Projektzeitraum und Durchführung
Due to teaching, the project should either start in October, the beginning of November or mid January.
Firstly you will learn how to make the model cheese and get an introduction to our 3D-printer. After this you will be able to make plans for the first printing trials (basic geometries) to determine the parameters for your printing profile. More complex geometries will follow from that point.
- Studienfach
-
Biotechnologiy
Food Biotechnology
Food Science and Engineering
Food Science and Technology
Lebensmittelwissenschaft und Biotechnologie - Betreuende
- Jakob Seuring
- Institut
- Institut für Lebensmittelwissenschaft und Biotechnologie (150) (Department of Plant-based Foods (150d))
- Sprache
- deutsch/englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 180 Stunden pro Teilnehmende:r
| 6
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
- Analyzing problems and developing scientific solutions
- Scientific work in the laboratory and pilot plant
- Familiarization with various analysis methods
- Evaluation of measurement results
- Anmerkungen für Studierende
- Schlagworte
- Protein, 3D-printing, Vegan, Cheese, food technology