How 3D printing could transform food
What if you could 3D-print food? A team at Columbia University has experimented with printing dough, meats, vegetables, sweets, made a seven-ingredient slice of cheesecake, and chicken samples that were then cooked by lasers. In this episode, researcher Jonathan Blutinger explains why 3D-printed food could transform cooking, and when listeners may be able to buy one of the printers for their home.
Mike BrownEditor In Chief
Mike is a London-based journalist with a passion for all things technology and engineering. Since publishing his first story in 2006, his work has been featured in International Business Times, Inverse, Input, Building Magazine, and others. He has a BA in English from Queen Mary, University of London, and an MS in journalism from Columbia Journalism School.
Beyond writing, Mike also enjoys cycling, traveling, and languages. He holds regular meetups for Norwegian learners and is currently learning Chinese.
Jonathan BlutingerMechanical Engineer
Jonathan Blutinger is a postdoctoral researcher in the Creative Machines Lab at Columbia University. Jonathan started out as a PhD researcher in Hod Lipson’s lab, the creator of the world’s first open source 3D printer that could be used for food.