Book on Digital Gastronomy to Be Launched at International Conference of Additive Manufacturing for a Better World
The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and purchase food. Digital gastronomy, which combines new computational abilities such as 3D printing with traditional food preparation, enables personalisation of food, automation in food preparation and promotes food sustainability through 3D-printed cell-based meats and alternative proteins.
In this rising trend and attention on digital gastronomy, Professor Chua Chee Kai, Head of the Engineering Product Development (EPD) pillar at the Singapore University of Technology and Design (SUTD), who is at the forefront of 3D Printing, Rapid Prototyping and Additive Manufacturing research in Singapore, is publishing a textbook titled ‘Digital Gastronomy - From 3D Food Printing to Personalised Nutrition’ with World Scientific.
The textbook offers a thorough understanding of the concepts, processes, applications, and developments of 3D food printing. It also includes problems sets at the end of each chapter for undergraduate and postgraduate students. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences and food engineering.
Mr Ong Ye Kung, Minister for Health, says in his foreword for the book, “my heartiest congratulations to Professor Chua and his team for their efforts in pushing the boundaries of 3D food printing technology. In this area, Singapore is a leader in the world, and I hope SUTD will continue to play a pioneering role.” (The full foreword is available below.)
The book will be launched on the opening day (23 August 2022) of the inaugural International Conference of Additive Manufacturing for a Better World: Designing for Healthcare Innovation and Sustainability. Results from the first ever SUTD X Armstrong 3D Printing Design Innovation Challenge will also be announced on the same day. Organised by SUTD, this is the first international conference aimed at highlighting the advancements in additive manufacturing (AM) research that contributes to addressing global challenges. The 3-day conference will feature distinguished keynote speakers from around the world.
Co-authors of the textbook include Associate Professor Tan U-Xuan, Assistant Professor Leo Chen Huei, Associate Professor Michinao Hashimoto, research fellows Dr Justin Tan Jia Yao and Aakanksha Pant from SUTD, Ms Gladys Wong Hooi Chuan from Khoo Teck Puat Hospital, Associate Professor Yeong Wai Yee from Nanyang Technological University (NTU), Dr Tan Hong Wei and Professor Yi Zhang.
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Minister’s Foreword For ‘Digital Gastronomy: From 3D Food Printing to Personalised Nutrition’
Food is very important to people. Not just for sustenance and enjoyment, but it is also where people seek comfort, and express love and care for others. For many Singaporeans, it is even a passion, our heritage, and our way of life.
We can therefore imagine the anguish people have to go through when they have swallowing difficulties or dysphagia. These individuals are unable to consume regular meals that require chewing or are harder in texture. If the food is modified into softer texture, it may look unappetising. If they do not consume food properly, they may lose weight, develop malnutrition, and experience poorer health. Worse, they lose dignity, and enjoyment of life that are closely associated with food.
3D food printing tries to overcome these difficulties. It can personalise pureed food into more visually pleasing food to create an enjoyable dining experience to encourage diners to eat more. Khoo Teck Puat Hospital has been working with the Singapore University of Technology and Design (SUTD) on two 3D food printing research projects to provide patients with safe and palatable meals. In this book, you can find examples and images of how pleasant and appetising the food can look.
3D food printing is an important contribution towards creating a healthcare system that is ready for our ageing population in Singapore. Beyond helping patients, 3D food printing can incorporate different nutrients within the same food, and therefore has the potential of tailoring meals to anyone’s nutritional preferences and needs, taste and convenience. This has a deep impact in the field of nutrition research and practice.
My heartiest congratulations to Professor Chua and his team for their efforts in pushing the boundaries of 3D food printing technology. In this area, Singapore is a leader in the world, and I hope SUTD will continue to play a pioneering role.
Ong Ye Kung
Minister for Health