School of Engineering Department of Chemical and Biological Engineering 69 Design and Development of Functional Food Supervisor: Marshal LIU / CBE Student: LEE Wing Hong / PHYS Course: UROP 1000, Summer This research explores the feasibility and influencing factors of using food printing technology to create 3D structured biscuits. By adjusting printing parameters and exploring various structural designs, the impact on the final biscuit products is analyzed. The study reveals the significant influence of these variables on product quality and appearance. Through testing and comparison of different structures, we aim to demonstrate the relationship between parameters, such as slant angle, and the performance of printed products. Results indicate that larger slant angles enhance printing performance. In addition, when the cross-sectional area of the structure is circular, the printing performance will be better. Design and Development of Functional Food Supervisor: Marshal LIU/ CBE Student: SAMI Sufyan / CENG Course: UROP 1100, Fall UROP 2100, Spring This research project is centered on the evaluation and analysis of the heating methods utilized in a novel food printer designed for extruding food. The report entails the presentation of results from several tests conducted to examine various aspects of the 3D food printer and to explore the utilization of different materials for diverse markets and applications. The study was conducted in collaboration with Elevate Foods, a startup company that specializes in developing cutting-edge technology for 3D-printing food. The project aimed to assess the effectiveness of targeted infrared (IR) heating in cooking food materials, with a focus on cookie dough and the uniformity of cooking across the material. The experimental approach involved the use of software to regulate temperatures and models, with the IR heating mechanism employed to cook the food. A multi-thermocouple test was used to check the regularity of the heating across the surface of the dough, and other tests were conducted to gauge the printability and effectiveness of the new inks. Design and Development of Functional Food Supervisor: Marshal LIU / CBE Student: WAN Ching Natalie / BIEN Course: UROP 2100, Fall This report is about the investigation of gene-edited yeast (Saccharomyces cerevisiae) to provide additional jasmine tea flavour to rice wine using benzyl acetate, an ester found naturally in flowers. The study involves identification and designing guide RNA (gRNA) of genes involved in benzyl acetate, cloning the gRNA to genes of yeast, transformation of yeast cells using CRIPSR-Cas 9 system and screening of genes after the procedure. With successful experiments coupled with further studies of the production of benzyl acetate using modified yeast strains, it holds significance for the introduction of alternate flavour profiles and opening new possibilities for product innovation in the food industry using genetically engineered yeast strains.
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