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The future of software-controlled cooking.
NPJ Sci Food. 2023 Mar 21; 7(1):6.NS

Abstract

To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world's predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device.

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Authors+Show Affiliations

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA. jdb2202@columbia.edu.

Department of Nutrition and Dietetics, Pace University, 861 Bedford Road, Pleasantville, NY, 10570, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA. Department of Food Technology, Wageningen University, 6708 PB, Wageningen, Netherlands.

Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Pub Type(s)

Journal Article

Review

Language

eng

PubMed ID

36944630

Citation

Blutinger, Jonathan David, et al. "The Future of Software-controlled Cooking." NPJ Science of Food, vol. 7, no. 1, 2023, p. 6.

Blutinger JD, Cooper CC, Karthik S, et al. The future of software-controlled cooking. NPJ Sci Food. 2023;7(1):6.

Blutinger, J. D., Cooper, C. C., Karthik, S., Tsai, A., Samarelli, N., Storvick, E., Seymour, G., Liu, E., Meijers, Y., & Lipson, H. (2023). The future of software-controlled cooking. NPJ Science of Food, 7(1), 6. https://doi.org/10.1038/s41538-023-00182-6

Blutinger JD, et al. The Future of Software-controlled Cooking. NPJ Sci Food. 2023 Mar 21;7(1):6. PubMed PMID: 36944630.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - The future of software-controlled cooking. AU - Blutinger,Jonathan David, AU - Cooper,Christen Cupples, AU - Karthik,Shravan, AU - Tsai,Alissa, AU - Samarelli,Noà, AU - Storvick,Erika, AU - Seymour,Gabriel, AU - Liu,Elise, AU - Meijers,Yorán, AU - Lipson,Hod, Y1 - 2023/03/21/ PY - 2022/07/18/received PY - 2023/02/22/accepted PY - 2023/3/22/entrez PY - 2023/3/23/pubmed PY - 2023/3/23/medline SP - 6 EP - 6 JF - NPJ science of food JO - NPJ Sci Food VL - 7 IS - 1 N2 - To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world's predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device. SN - 2396-8370 UR - https://www.unboundmedicine.com/medline/citation/36944630/The_future_of_software_controlled_cooking_ DB - PRIME DP - Unbound Medicine ER -