Dr Liezhou Zhong’s WA-first research has developed 3D food printing to turn the “dollop” like foods into appealing, tasty, nutrient-dense meals enabling “fine-dining” experiences for people on texture modified foods, while using edible but “ugly’’ F&V (“odd bunches”) to minimise food waste. His lab has produced >50 ready-to-eat, printable dishes, with support from government and industry. His 3D printed foods are being tested among multiple groups requiring texture modified foods, such as aged care residents and people with multiple sclerosis, to restore the joy of eating for physical and mental well-being.
He also uses the technology as an interactive STEM education and community engagement tool, reaching thousands of students and a wide range of communities and industry sectors nationally. He has facilitated >65 demonstrations and food tastings for organisations across Australia to promote healthy and sustainable eating. For example, he presented his research to politicians, civil society advocates, industry, and scholars at the National Parliament House Canberra. He hosted STEM-related extra-curricular hands-on demonstrations for schools across Western Australia, including regional schools in Pilbara and the South West (“3D Food Printing Regional Tour”).
2024