3D-FOODPRINT: Characterizing Applications of Functional Protein-Based 3D Food Inks for Sustainable Resourcing in Agri-Food Systems with a Focus on Buckwheat Proteins

Faculty Development Competitive Research Grant Program (General) 2024-2026

Kazakhstan's food manufacturing faces challenges due to urban population growth, unpredictable weather and geopolitical factors. To strengthen KZ's food security and meet consumer demands for enhanced eating experiences and sustainable practices, there's a market need for alternative and innovative protein-based food products that align with KZ consumers' cultural taste and sensory preferences.
In this project, buckwheat is selected as a functional plant-based protein for 3D food inks due to its widespread consumption in Kazakhstan and Central Asia. Consumption of this grain is associated with several health benefits and its gluten-free properties make it suitable for those with celiac disease. The incorporation of buckwheat in 3D printing offers advantages like customized and nutritious food products, unique flavors, accessibility, and affordability. Moreover, buckwheat's cultivation benefits soil fertility, its abundant nectar supports bees’ colonies, benefiting biodiversity, and KZ is one of the world’s largest exporters of buckwheat. Buckwheat has a distinct taste and aroma due to its varied key odorants. Therefore, by incorporating buckwheat protein into 3D-printed food, we aim to enhance the overall nutritional composition, flavor, and sensory experience of the printed products. As research in this area progresses, protein-based 3D printing inks' applications will expand further.
Overall, the overarching aim of this research project is to utilize 3D printing technology in the design of healthy 3D printed food which are high in plant-based protein, low in calories, fats and/or sugars. This proposal describes an innovative and a multi-disciplinary research endeavor aimed at addressing the research gaps exploring and characterizing the applications of functional protein-based 3D food inks within the context of sustainable resourcing in agri-food systems. By harnessing the creative precision of 3D printing technology, researchers seek to design and produce customized food products that cater to the nutritional needs and unique taste preferences of the KZ populations. Sustainable resourcing is at the core of this investigation, as the team explores alternative plant protein sources which are produced locally in KZ. By reducing reliance on traditional livestock farming and exploring plant-based proteins, this project aims to mitigate the environmental impact of food production while improving food security and access to nutritious options. Furthermore, this scientific study aims to uncover the technical intricacies of using functional protein-based inks in 3D food printing. The characterization of printing parameters, rheological properties, and post-processing techniques is vital to ensure the optimal performance of the 3D food printing process. Understanding how the buckwheat proteins interact with the printing system and influence the final food product is crucial to unlocking the full potential of this revolutionary technology. By fostering creativity, precision, and sustainability, this research will train young KZ researchers in the design and production, creating a positive impact on both human health and the environment. Simultaneously, one of the key strategic purposes of this research project is to set up a working model within NU campus under the umbrella of 3D Center of Competence with EOS to train young KZ researchers to use addictive manufacturing technology to design and produce products with functional printable 3D food inks.