Personalized Food Fabrication in Space : An Evaluation on the Fabrication Process of Multi-Viscosity Substance in Zero Gravity by Food 3D printer

The innovation in fabricating personalized food in microgravity leads to the study of fluid flow of liquids of many viscosities, The coalescence of fluids and the quality assessment of the 3D printer’s parts and developing an accurate control system. Furthermore, in the future the physical and chemical properties can be determined using sensors and artificial intelligence (AI) would lead to learning the capabilities, the type of food that can be fabricated and limitations of the the printer. This could be encoded as information for usage as a user interface (UI) to recommend the appropriate food to the user’s health in micro gravity conditions including the food flavor that will not cause boredom that affects the psychology in space for a long time using AI and predictions.

Award

This project won the Thai National Space Exploration proposal call for onboarding  the international space station.

Link

Personalized Food Fabrication in Space : An Evaluation on the Fabrication Process of Multi-Viscosity Substance in Zero Gravity by Food 3D printer

Team

Wares Chancharoen
Ph.D. candidate, Department of Complex Science System,
Nagoya University, Japan
Alumni, JAXA – NSTDA Zero gravity contest

Potiwat Ngamkajornwiwat
Ph.D. candidate, Robotics engineering and automated systems
Institute of FIeld roBOtics
Manager of FREAK Lab (Futuristic Research in Enigmatic and Aesthetics
Knowledge), Pilot Plant Development and Training Institute,
King Mongkut’s University of Technology Thonburi

Tanadet Pipatpolkai
Ph.D. student, DPhil in Ion Channels and Disease,
Christ Church College, University of Oxford

Siwaphan Luksanayeam
Master’s student, Tool and Materials engineering department
King Mongkut’s University of Technology Thonburi

Prapanpong Damsongsaeng
Bachelor’s student, Mechanical engineering department
King Mongkut’s University of Technology Thonburi

Prompt Suathim
Junior Science Talent Project Long-term scholarship student year 19, Suankularb Wittayalai

Tawan Thintawornkul
Bachelor’s student, Mechanical Engineering Department
King Mongkut’s University of Technology Thonburi,
BioX FoodFab (Tech-Startup)

Pat Pataranutaporn
Bachelor’s student,College of Liberal Arts & Sciences – Biodesign
Institute, Arizona State University ,
HumanityX LLC. & BioX (Tech-Startup)

Weerasak Surareungchai, Ph.D.
School of Bioresources and Technology
King Mongkut’s University of Technology Thonburi