Chalmers researchers are exploring future meat alternatives
Автор: Chalmers University of Technology
Загружено: 2025-11-11
Просмотров: 154
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Can 3D-printed food be both personalized and sustainable? At Chalmers University of Technology, researchers are exploring the future of food – layer by layer.
In this video, Associate Professor Mehdi Abdollahi shares how his team combine food technology and digital innovation to develop new kinds of meat alternatives. Using a custom-built 3D food printer, they work with plant-based proteins, fat from microorganisms and upcycled food streams to prototype complex, customizable food products.
Mehdi and his group work with several different approaches to create sustainable hybrid foods that are also accepted by consumers. His research team also use a method called high moisture extrusion, where protein material is textured by exposure to high pressure, high temperatures and so-called shear forces to produce a final product with a muscle-like structure.
The goal is to create nutritious and planet-friendly food tailored to individual needs – whether you are an athlete, a flexitarian or simply curious about what’s next on the menu.
🔎 Read more about this research here: https://research.chalmers.se/project/...
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