SUTD researchers adopted a microfluidics approach to design a multi-channel nozzle that allows for fast, seamless 3D printing of foods using multiple types of foods.

Silicone-based elastomeric 3D microchannel networks were created using direct ink writing 3D printing with simultaneous incorporation of electronic components into the microchannel. By injecting liquid metal into the coil-shaped multilayered microchannel, flexible and stretchable microfluidic antenna coils with a high Q factor were developed.

To overcome issues associated with real-life testing, SUTD researchers successfully demonstrated the use of digital twin technology within robot simulation software in assessing a robot’s suitability for deployment in simulated built environments.

Professor Yow Wei Quin Visited Tsinghua University Academy of Arts & Design and the Tsinghua Future Lab