4. Conclusion
Cooking goes back a long way, and is deeply associated with a social culture. Additive manufacturing, on the other hand, is a very recent creation (1984) and has not yet reached maturity, due to new niche applications that are constantly emerging (4D printing, bio-printing, etc.). With growth in the order of 20% a year, and the momentum and enthusiasm for applications of this recent technology, some believe that additive manufacturing will be able to occupy numerous application markets. This raises the question of the "fair" confrontation between the tradition of sophisticated cooking and the possible dynamics of digitized cooking.
3D technologies are relatively complex and therefore relatively expensive to use, with one fundamental quality being the customization of the objects produced (of whatever kind). This guideline should be able to be exploited in the future...
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Bibliography
- (1) - SOARES (S.), FORKES (A.) - Insects Au Gratin – An Investigation into the Experiences of Developing a 3d Printer that uses Insect Protein Based Flour as a Building Medium for the Production of Sustainable Food. - International Conference on Engineering and Product Design Education, University of Twente,...
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