Columbia University engineers have successfully 3D-printed an ultrarealistic three-course meal using a novel laser cooking technique that gave the food a hyperrealistic texture. The project originated as an unusual idea by Jonathan Blutinger while he was pursuing his doctorate in mechanical engineering, who was interested in using 3D-printing technology to create cooked food items. Blutinger noted that the challenge was matching the high resolution of printing with the resolution possible through conventional cooking methods. His academic advisor, Hod Lipson, a professor of mechanical engineering and co-director of the Makerspace, inspired his original interest in the 3D food project.
The final meal was a complex culinary creation, consisting of a quiche-inspired tart for the appetizer, a cauliflower dough pizza as the main course, and a key lime pie for dessert, all made from a total of 14 ingredients purchased at local markets. To achieve the lifelike texture, the research team employed a new laser cooking technique, which involved precisely adjusting laser frequencies. This method allowed the food to be cooked “in situ,” or in its original place, and was highlighted for its ability to maintain the food’s structure.
Blutinger worked on the breakthrough for six years as a student. The core research team included Blutinger, Evan Lloyd Omo, and Pol Bernat, who were also then-Ph.D. candidates, though an estimated 30 to 40 additional individuals, including undergraduate students and various engineers and computer scientists, contributed to the effort. The team, including Lipson, published their findings in the 406th volume of the Journal of Food Engineering this past September.
Looking toward the future, Blutinger, who now teaches a fundamental design tools class at the School of Engineering and Applied Science, emphasized that the technology’s true significance lies in its potential for customization. He believes that integrating software with food provides vast new abilities to personalize eating in a highly deliberate and transparent way. For the technology to gain commercial traction, Blutinger hopes to conduct a nutritional study to analyze the nutrient retention in laser-cooked foods, comparing the results to conventional cooking methods like ovens and microwaves.
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