(256e) Shape-Changing Food Transforms from 2D to 3D By Water Interaction through Cooking

We developed a new method to make 3D-shaped food by cooking 2D edible film in water. The transformation process is triggered by anisotropic swelling, and it can substantially reduce shipping costs and storage space of 3D food. With the guidance of material-based simulation, we explored a variety of food materials and characterized their performance. Together with a chef, we created interactive dish, and demonstrated 2D-to-3D folding, hydration-induced wrapping, and temperature-induced self-fragmentation, which indicated the change of food shape, texture, as well as demonstrated the interaction with food materials. These shape changing food as a result of translational research presented the endeavor towards healthy and entertaining food, through effort from chemical engineering, material science, design, and food industry. The 2D-to-3D technology provides a new way for making functional food, in the area of futuristic nutrient and drug supply.