EDIBLE 3D ART

The French Culinary Institute in Manhattan is clearly at the forefront of culinary arts, with its new 3D food printer. An innovative group of students and faculty members at the distinguished Cornell University built the first 3D printer as a project and began to test it on food. The French Culinary Institute are the first and only to experience this incredible technology.

Associate professor Hod Lipson is the head of the project, which came out of Cornell’s Fab@Home venture. The project was started in 2005 and targeted to “create do-it-yourself versions of machines that can manufacture custom objects on-demand. The group started experimenting with food fabrication in 2007.”

The device currently looks “like an industrial fabrication machine.” However, if proven successful will be honed in, to create a slick printer like device, that could even be used in the comfort of your own home. Syringes of icing or chocolate are loaded into the printer like cartridges in an HP inkjet. The “ingredient-filled syringes will then ‘print’ icing on a cupcake.” Jeff Lipton, a Cornell grad student pursuing a PhD in mechanical engineering explained, "You hand [the computer] three bits of info: a shape that you want, a description of how that shape can be made, and a description of how that material that you want to print with works."

Lipton boasted, “Food printing will be ‘the killer app’ of 3D printing. Just like video games fueled demand for personal computers 30 years ago, he thinks the lure of feeding Grandma's cookie recipe into a printer will help personal fabricators expand beyond the geek crowd.” He stated, "It's really going to be the next phase of the digital revolution,"

Personally I do not like to cook, even though I’m fairly good at it. However, this technology may make cooking for the holidays a less daunting task! Imagine 3D icing designs of snowmen, Christmas trees, snowflakes and etc. on you mother’s mouth-watering cookies. I certainly look forward to this technology!!!

ADM Agriculture Innovation Center at Purdue University

The Archer Daniels Midland Company has agreed to gift $1.5 million to Purdue University’s School of Agriculture. The money will be used to construct the ADM Agriculture Innovation Center. The center will feature 27,000 square feet of laboratory space and state of the art classrooms for advanced agricultural research. Senior vice president of ADM, Craig Huss stated, "As the global population continues to grow, the world is looking toward agriculture to create viable, sustainable solutions to some of the world’s most pressing needs – like an abundant food supply and advanced renewable fuels. To help our industry meet this challenge, ADM is pleased to invest in Purdue University." Huss also believes this honorable monetary gift will, "help develop the next generation of industry leaders.”

ADM has maintained a longstanding partnership with Purdue and has continued to prepare Purdue students to lead innovative initiatives in the agricultural arena, acoording to Purdue Universities distinguished commander in chief, President France A. Cordova. ADM has recruited more students from Purdue than any other university. Purdue is surely a world class institution and this generous gift shows that ADM supports only the best of the best.

Construction of the ADM Agricultural Innovation Center is scheduled to begin in May 2011.

What is ADM?

Archer Daniel Midland is a company that owns and operates over 270 food processing plants worldwide. The variouss plants process a variety of commodities such as- oil seeds and cereal grains, which are processed into products used in nutraceutical, food, beverage, industrial and animal feed industires/markets. ADM has also made plans to invest in bioenergy projects, which focus on both biodiesel and ethanol.


Oil/Meal Products derived from:
-Soybeans
-Canola
-Sunflower seeds
-Corn germ
-Corn gluleten feed pellets
-Cottonseed
-Flaxseed

Other Products:
-Syrup
-Peanuts
-Ethanol
-Glucose
-Dextrose
-High fructose corn syrup sweeteners
-Coca butter
-Coca liquor
-Cocoa powder
-Diacylglycerol oil

"In-Vitro" Meats Might be The Ultimate Solution to Upcoming Food Shortage

Scientist have recently predicted a future global shortage of food, which is a direct result of the dwindling amounts of available land for raising livestock. However, the calvary has come to the rescue! Developmental Biologist and tissue engineer, Dr. Vladimir Mironov M.D., Ph.D., of the Medical University of South Carolina, has worked for more than 10 years to culture meat. Mironov is extremely eager to share his methods with the word, in hopes that the world will be able to put an ultimate end to hunger, especially in developing countries. But, he has hit an unforeseen funding barricade. Government funded organizations such as The National Aeronautics and Space Administration briefly funded the Mironov’s efforts, but quickly pulled backing. The National Institute of Food and Agriculture and the National Institute of Health, have both refused to fund the growth of “in-vitro” meats. According to Mironov, "Bringing any new technology on the market, average, costs $1 billion. We don't even have $1 million."

"There's a yuck factor when people find out meat is grown in a lab. They don't like to associate technology with food," said Nicholas Genovese, a scholar in cancer cell biology working under a People for the Ethical Treatment of Animals three-year grant to run Dr. Mironov's meat-growing lab. "But there are a lot of products that we eat today that are considered natural that are produced in a similar manner," Genovese said.

Genetically modified (GMO) foods are already normal practice and are now widely accepted. It’s only a matter of time until cultured meats are accepted as well! Stay tuned for new developments on this “in-vitro” meats and other food/technology based topics.