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The future of software-controlled cooking
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 cook...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10030630/ https://www.ncbi.nlm.nih.gov/pubmed/36944630 http://dx.doi.org/10.1038/s41538-023-00182-6 |
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author | Blutinger, Jonathan David Cooper, Christen Cupples Karthik, Shravan Tsai, Alissa Samarelli, Noà Storvick, Erika Seymour, Gabriel Liu, Elise Meijers, Yorán Lipson, Hod |
author_facet | Blutinger, Jonathan David Cooper, Christen Cupples Karthik, Shravan Tsai, Alissa Samarelli, Noà Storvick, Erika Seymour, Gabriel Liu, Elise Meijers, Yorán Lipson, Hod |
author_sort | Blutinger, Jonathan David |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-10030630 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-100306302023-03-23 The future of software-controlled cooking Blutinger, Jonathan David Cooper, Christen Cupples Karthik, Shravan Tsai, Alissa Samarelli, Noà Storvick, Erika Seymour, Gabriel Liu, Elise Meijers, Yorán Lipson, Hod NPJ Sci Food Perspective 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. Nature Publishing Group UK 2023-03-21 /pmc/articles/PMC10030630/ /pubmed/36944630 http://dx.doi.org/10.1038/s41538-023-00182-6 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Perspective Blutinger, Jonathan David Cooper, Christen Cupples Karthik, Shravan Tsai, Alissa Samarelli, Noà Storvick, Erika Seymour, Gabriel Liu, Elise Meijers, Yorán Lipson, Hod The future of software-controlled cooking |
title | The future of software-controlled cooking |
title_full | The future of software-controlled cooking |
title_fullStr | The future of software-controlled cooking |
title_full_unstemmed | The future of software-controlled cooking |
title_short | The future of software-controlled cooking |
title_sort | future of software-controlled cooking |
topic | Perspective |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10030630/ https://www.ncbi.nlm.nih.gov/pubmed/36944630 http://dx.doi.org/10.1038/s41538-023-00182-6 |
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