With a new process developed at TU Wien (Vienna), living cells can be integrated into fine structures created in a 3D printer—extremely fast and with very high resolution
The new encapsulation technology uses gravity and other natural forces to wrap drops as they fall through a thin layer of liquid shell floating on a base liquid
SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food