Food

My doctoral research investigates how computational food fabrication can shape how culinary experiences unfold over time. It covers anticipation before the first bite, changes in flavor and texture during chewing, and reflection that informs future meals.

ChewTect explores temporal food texture design through computational molding.

TastePrint is a 3D food printing system that airbrushes liquid seasoning between printed layers, so that taste can be distributed layer by layer within a single piece of food.

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.