Advanced Techniques in Food 3D Printing

Used a syringe-based bio-printer to explore advanced food 3D printing techniques. The project focused on optimizing print speed, layer height, extrusion rate, and infill density to achieve precise edible structures.

Geometries explored included pyramids, square stacks, and multi-material combinations — each with different structural challenges. Process parameters were systematically varied to understand their effect on print quality, fidelity, and structural stability.