Rheology and Extrusion of Personalized Food Inks for 3D Printing
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What if foods could be designed specifically for your nutritional needs, taste, and texture preferences? This thesis focuses on how extrusion-based 3D food printing could help make personalized nutrition a reality. We investigated how the composition and flow properties of food materials influence their extrusion response, aiming to reduce the need for trial and error. By combining food science, rheology, material modelling, and computer simulations, we have developed an approach to understand predicting the extrusion response of various formulations. The research provides new insights into the link between nutritional composition and extrusion behaviour, bringing us one step closer to designing foods that can be tailored to individual needs.
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