Tailor - made bites: Processing of protein-fiber rich foods using 3D printing
- Beschreibung
3D food printing is a technology that offers the potential to design food products personalized to the unique nutritional and health needs of individuals. For instance, food can be personalized for the various requirements of groups such as athletes, dysphagia patients and soldiers. Also, the implementation of alternative proteins in food printing can positively contribute to food sustainability. The aim of this project is to investigate the potential of 3D printing as a tool to provide personalized nutrition options from dietary-fiber incorporated alternative protein foods. Manipulation of the composition of macronutrients will result in inks that will be printed into objects with varying designs. This could lead to different textures that can provide a variety of food options for personalized nutrition. The textural properties (hardness, chewability, etc) of the 3D printed foods will then be determined using a texture analyzer. There is also a possibility of sensory analysis of the printed foods.
- Beschreibung des interdisziplinären Teils des Projekts
- The projects combines knowledge and expertise from Food material science, Food Technology, Food chemistry and nutritional sciences. Prior knowledge in these areas is an advantage.
- Projektzeitraum
- Wintersemester 2024/2025 und Sommersemester 2025
- Bewerbungszeitraum
- 14.10. bis 04.11.2024
- Durchführung
- nach Absprache
- Details zu Projektzeitraum und Durchführung
The period of the project and its implementation will be discussed and arranged with students.
- Studienfach
-
Ernährungswissenschaft
Lebensmittelchemie
Lebensmittelwissenschaft und Biotechnologie - Betreuende
- Esther Addo, Dr. Ahmed Raouf Fahmy
- Institut
- Institut für Lebensmittelwissenschaft und Biotechnologie (150) (3D food printing)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 3
- 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:
Aside the general research, writing and soft skills, students will have the chance to:
- Learn the impact, principles and mechanisms of 3D food printing.
- Explore how 3D printing can personalize food products to meet individual nutritional needs.
- Develop skills in creating food inks suitable for printing by manipulating macronutrient compositions.
- Understand and experiment how varying designs affect the texture and functionality of printed foods.
- Anmerkungen für Studierende
Students will need to submit a 5 page (max) exposé of a literature review and working plan, prior to beginning the experimental work
- Schlagworte
- 3d printing, nutrition, Alternative protein