OleoCircuit explores edible conductive gels that can be integrated into food. It combines oil-based oleogels and water-based hydrogels with edible conductive fillers.
Changing the oil-to-water ratio adjusts texture and fabrication properties. The study demonstrates extrusion-based food printing and conductive traces integrated with chocolate. It investigates materials and fabrication methods for incorporating sensing elements into food.
The work was presented as a poster at ACM UIST 2025.