MIT's Food Printer: The Greenest Way To Cook?


Images from MIT Fluid Interface Group

Everyone is talking about local food, farmers markets and like, cooking? Who has time for that? And really, is Michael Pollan serious with his Rule #2- "Don't eat anything your great-grandmother wouldn't recognize as food." Why bother even having an MIT if you are going to think that way?

Make shows us how Marcelo Coelho and Amit Zoran of the Fluid Interfaces Group at MIT propose a much greener, more efficient, waste-free process: Print out your dinner.

Cornucopia is a concept design for a personal food factory that brings the versatility of the digital world to the realm of cooking. In essence, it is a three dimensional printer for food, which works by storing, precisely mixing, depositing and cooking layers of ingredients.


Cornucopia's cooking process starts with an array of food canisters, which refrigerate and store a user's favorite ingredients. These are piped into a mixer and extruder head that can accurately deposit elaborate combinations of food. While the deposition takes place, the food is heated or cooled by Cornucopia's chamber or the heating and cooling tubes located on the printing head.

Just imagine the impact this would have. Real food rots. It has peels. Half of it is wasted. The whole infrastructure of food stores with their refrigerated cases becomes unnecessary. And imagine, no more pesky farmers markets occupying valuable parking lots. This is truly green.

More at MIT's Fluid Interfaces Group

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