School of Engineering Department of Chemical and Biological Engineering 82 Design and Development of Functional Food Supervisor: Marshal LIU / CBE Student: POON Chi Kiu Leo / BIEN Course: UROP 1000, Summer Chocolate infused hyper-dried fruits (also called chocolate infused fruits) are fruits that have been freezedried to remove most of the moisture and then coated in a thin layer of chocolate after the freeze-drying process. In the current study, the effect of various proportions of melted milk chocolate mixed with different other liquids on the consistency of the diluted chocolate and the resulting amount and distribution of chocolate infused into the fruit will be studied. Although the product has been introduced into the commercial market for over a decade now, the process and exact mixture used is kept as a trade secret. As such, this study aims to unveil the mechanism behind the infusion of chocolate into hyper-dried fruits (freeze-dried fruits). Development of Food 3D Printing with the Support of AI Supervisor: Marshal LIU / CBE Student: SAMI Sufyan / CENG Course: UROP 3200, Spring This research project focuses on integrating AI into innovative 3D food printing technology. Currently, operating a 3D food printer requires a high level of skill, but AI has the potential to bridge this gap, making 3D food printing accessible as a common household appliance. Users can provide input through speech or text, allowing the AI to generate 2D images based on their preferences. Once confirmed, the program outputs a 3D model file along with the nutritional profile of the food, ready for slicing and processing by the printer. AI models facilitate these conversions and have been evaluated using various metrics. Additionally, a chatbot has been integrated to enhance the user experience, creating a seamless interaction with the system. This advancement not only simplifies the printing process but also promotes healthier eating habits by providing customized nutritional information. The project aims to explore the potential of AI to revolutionize food preparation, making it more creative and efficient for users of all skill levels. Ultimately, this could lead to a significant shift in how we approach meal preparation at home. Development of Food 3D printing with the Support of AI Supervisor: Marshal LIU / CBE Student: WANGIKAR Kritika Pramod / ELEC Course: UROP 1000, Summer This report outlines the development of a mobile application that uses AI to simplify the creation of 3Dprintable food models. My role was to make a streamlined, user-friendly experience from design to a final 3D file. As a beginner, I built the app with Google’s Flutter and a Python/Flask backend, leveraging my existing Python skills. The application relies on Gemini API for a conversational chatbot and Meshy API for generating 3D models from text prompts. This modular approach helped me overcome the challenge of making a timeconsuming process feel fast. The project taught me the importance of documentation, debugging, and time management, ultimately proving my ability to build a complex system from scratch.
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