The 3D food printer was designed and is being further developed in America by Cornell University's Computational Synthesis Laboratory, headed by Dr. Jeffrey Ian Lipton. The team's Fab@home technology allows three-dimensional objects to be "printed" by a syringe, whose movements are determined by computer blueprints and models. Layering lines of material ultimately generates a three-dimensional object in a process they call "solid freeform fabrication."
Although they are in no way limited to food, fab@home machines have already been used to print chocolates, cookies, and even domes of turkey meat.
While previous models have typically used only one syringe, the Cornell team is now working with multiple syringes to permit the combination of diverse ingredients in precise proportions.
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