Inspired by North Indian spinach and cottage cheese-based parakpanies, two engineering students from Singapore Institute of Technology cook 3D-printed dishes for the SUTDX Armstrong 3D Printing and Design Innovation Challenge 2022. I wanted more from the judges.
Both Chong Ing Kai and Yew Zi Hon, 19 years old, blended ingredients such as spinach stalks, mashed potatoes, cottage cheese, gelatin and agar agar powder to form a smooth puree, 3D dish bowl-like base. I printed it. Ink for 3D printers.
The bowl had three round cavities, and the students injected a spicy paste inspired by Indian coconut chutney and chicken tikka masala.
It was placed on a leaf-shaped acrylic sheet designed by Mr. Yu to light up when pressure was applied. When the food was presented to the judges in the final round of the contest at the Singapore Institute of Technology (SUTD) on Wednesday (June 8th), the plate turned bright green when the judges dug a spoon into the plate. .. Applause from the audience.
The duo, whose group name is Yammy, was the winning team in the technician division of the tournament, where six junior college and technician teams competed to win the highest award of $ 5,000.
These six teams were the winners of the first round on March 18, with 78 students from five technical colleges, 13 junior colleges and the International Baccalaureate School, and a trainee chef from the cooking school At-Sunrice Global Chef Academy. You have to participate. With 3D printing of edible dishes made from yams.
In the second and final rounds, participants need to use food waste, such as discarded stalks and vegetable stalks, as a major component of cooking to emphasize the importance of preventing food waste. had.
“I’m happy that everything went well and was done very well. It was a really fun time to try out this new 3D food printing technology,” said Chong.
The contest aimed to promote 3D printing technology as a tool in the food industry and to stimulate engineering innovation and creativity beyond the classroom.
Professor Chua Chee Kai, Head of Engineering Product Development at SUTD, promises to improve the efficiency of the food industry by enabling the technology to automate the food cooking process. It has the potential to solve labor problems and also make foods that are difficult to prepare by hand.
“The 3D format allows you to decide exactly which material you want to put in every aspect. For example, when preparing a meal for a noisy patient, you can design the medicine to go into the small pores of the dish. This technology is still in its infancy and we hope it will be a catalyst for the use of 3D printing in foods, “says Professor Chua.
Organized by SUTD, this contest is Singapore’s first 3D food printing contest.
Professor Chua said it is aimed at young students to get them interested in innovation and technology.
“We wanted to excite a new generation of engineers in this contest and let them understand how important design and innovation are to our country,” he said. ..
The other winning pair were Chinnakonda Sreeranjith Devasreshtha (18 years old) and Ong Rui En (17 years old), students of Victoria Junior College who won the junior college and International Baccalaureate school categories.
The jury of the contest was chef Han Liguan, the founder of the Michelin-starred Esplanade restaurant Labyrinth. Mrs. Patricia Ong, co-founder of Armstrong Industrial Corp. Professor Chua Hong Chun, Chief Executive Officer of Kutek Puat Hospital and Eshun Health.
The jury said he loved the dishes inspired by Yummy’s Parakpanir and made the most of 3D printing technology in the richest flavored and aesthetically pleasing form.
“Yummy’s food tasted really good, I was able to eat it for a complete meal. In fact, I would probably pay for it,” said chef Han.
