Structure and rheology of mixed hydrocolloid gels as model systems for food 3D printing

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In the following, I propose a long-term research program seeking to develop process-structure-property relationships for food additive manufacturing. Food 3D printing finds applications in "digitalized gastronomy", with the exploration of new shapes, flavors, textures and innovative recipes. However its most interesting focus might be in improving healthcare, where it can adapt food nutritional value, shape and texture to individual needs such as those of elderly people. It requires "premier food rheology expertise" as stated by NASA, who signaled its importance as a technology that could help feeding the crew over long duration missions. My group is a leader in understanding rheological properties of complex fluids, and our recent developments on 3D printing of polysaccharide-based hydrogels represent the perfect expertise to carry out the work proposed in this research program. The main objective is to deepen our understanding of material behavior in food 3D printing, more specifically in hydrogel-forming extrusion, in order to expand its potential use as a complementary technology for food processing. The research proposed aims at using polysaccharide-protein hydrocolloids as model systems and contribute to the fundamental understanding of their macromolecular assembly. Expected results of this research program include (1) the development of a printability index and (2) the determination of optimal parameters to stabilize the printed structures. It will consider increased complexity of edible inks with combination of polysaccharides (complex carbohydrates), proteins and fibers (insoluble cellulose additives). Finally it will aim at (3) establishing relationships to guide 3D printing of food and develop multiple additive manufacturing methods. The impact of this research program could be considerable for Canadians, in view of the aging population. For example, printing pureed food-type could help seniors with chewing and swallowing problems (dysphagia) and affected by vitamin deficiencies. Furthermore, printing customized meals for children, expectant mothers or athletes using food ingredients adapted to their individual condition, activity level and personal preferences could contribute to global health and well-being of the Canadian population. On a longer term, as biometric data about individuals become available through blood tests and advanced diagnosis tools, it will become possible to control the vitamins, nutrients, allergens, caloric content and portion size according to daily determined needs and through the automated production of food such as 3D printing. Finally, highly qualified personnel will be trained for the food industry of tomorrow by gaining expertise in 3D printing, rheology, physicochemical characterization, food processing and critical thinking, all qualifications sought by the industry. Results from this research may help Canada to develop this promising emerging technological food market.