19. USING CONVENTIONAL 3D PRINTING
Rapid Prototyping
Direct Part Production
Low Quantity of Production
Artistic Customization
Functional Customization
Niche Markets
Geometric Complexity
37. Dough using previous
techniques
Pasta sauce using
additives
Cheese using heating
techniques, pioneered by
others
Jacobs A. (2013, September 22) Dinner is Printed. New York Times, SR1
Direct Part Production: Artistry
3D PRINTING FOOD
38. Jacobs A. (2013, September 22) Dinner is Printed. New York Times, SR1
Direct Part Production: Artistry
3D PRINTING FOOD
41. Automatically designed and printed Cookies
Lipton J., Lipson H., 2012 “Data Driven Delights: the future of food”, IEEE Spectrum (invited paper)(Not peer-reviewed)
3D PRINTING FOOD
Direct Part Production: Nutrition Customization
42. Lipton J., Arnold D., Nigl F., Lopez N., Cohen D., Noren N., Lipson H., 2010, Multi-Material Food Printing with Complex Internal Structure Suitable for Conventional Post-
Processing.” Proceedings of 21st Solid Freeform Fabrication Symposium
3D PRINTING FOOD
Direct Part Production: Texture Customization
43. Interior of fried structure Sparse corn foam structure
Lipton J., Arnold D., Nigl F., Lopez N., Cohen D., Noren N., Lipson H., 2010, Multi-Material Food Printing with Complex Internal Structure Suitable for Conventional Post-
Processing.” Proceedings of 21st Solid Freeform Fabrication Symposium
Dense corn foam structure
3D PRINTING FOOD
Direct Part Production: Texture
46. THE NEW WORLD OF DESIGN
Three episodes of additive manufacturing
• Controlling form and shape
• Controlling internal composition
• Controlling functional behavior
Challenges and opportunities
• Complexity is free
• New design space
• New kind designers
47. HOW DO WE
Enable mass Customization
Handle so much more complexity