Three courses from the 3D printer: Columbia explores laser cooking methods for food

3D printing is not only intended to create shapes, but also edible items with a defined texture. A team led by mechanical engineer Jonathan Blutinger at Columbia University has printed a complete three-course meal and cooked it using a newly developed laser cooking technique. The researchers describe the result as particularly realistic in terms of texture.

Blutinger came to Columbia in 2016 and pursued the idea for several years during his doctoral studies. His academic supervisor was Hod Lipson, department chair and professor of mechanical engineering, as well as co-director of Makerspace. In addition to Blutinger, Evan Lloyd Omo and Pol Bernat, also PhD candidates at the time, worked on the project. According to Blutinger’s estimate, an additional 30 to 40 people contributed, including students and experts from mechanical engineering, electrical engineering, computer science, and software engineering.

The printed menu consisted of 14 ingredients. The starter was a quiche-inspired tart, the main course was a pizza with cauliflower dough, and the dessert was a key lime pie. The team purchased the ingredients in supermarkets and prepared them in food processors and powerful mixers so that they could be printed.

At the heart of the work is a laser cooking technique in which the researchers adjust laser frequencies to specifically shape the texture of the printed food while maintaining its structure. The study was published in September in the 406th volume of the Journal of Food Engineering. Among other things, the editors emphasize that cooking takes place “in situ,” i.e., directly at the point of printing, and that the dough exhibits “peak elasticity at lower strain” compared to oven samples.

Blutinger sees potential for greater transparency and traceability in food. At the same time, he raises open questions, such as the preservation of nutrients in laser-cooked foods. He considers a corresponding nutrient study to be important so that the technology can also be commercially viable in certain application contexts.