Corentin Coulais (UvA): Edible Metamaterials
Metamaterials have already widely been used in physics and engineering to control how light and sound propagate. In other sectors – like the food industry – their potential has remained completely unexplored. We think that metamaterials could dramatically improve the interactions between humans and materials and to help create sustainable food sources.
We have done first steps into that direction by designing chocolate metamaterials that break in unusual ways. We used advanced numerical techniques and 3d printing to create metamaterials that are very weak in one direction, and very strong in the other, and that have a controlled number of cracks. We even gave those samples to a panel of people and asked them what they felt when biting, and the results confirm that indeed they experienced improved and unexpected sensory experience.
For the future, we really would like to bring this concept to the market, beyond chocolate. For instance, our dream is to create personalised food for haute cuisine and for patients with eating disorders and to create meat-alternatives with interesting mouthfeel.
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Edcel Salumbides (VU): Non-invasive pre-symptomatic illness detection in farm animals We are developing a non-invasive breath sensor for cows, for the early detection of illnesses well before observable symptoms. The automated and frequent health monitoring would enable timely and precise feed adjustments by farmers to stop disease progression. The technology is derived from the extremely […]
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