date:Jul 09, 2013
like the real thing, the Cornell team has already achieved, but some still feel that from-scratch meals of steak and potatoes are still 15 to 20 years or more in the future. Still, at this stage, they find food items like frosting and cheese simpler to produce than fruits, veggies and meats, but they are on the right track.
Printing food and nutrients
Michelle Terfansky, an engineer from University of Southern California, who, for her master's thesis, studied the world of 3D printed food for u