Knowledge, awareness and hands-on experience with 3D-printed foods could influence consumer attitudes.
Articles on dysphagia
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The percentage of Christians in Turkey declined from nearly 25% in 1914 to less than 0.5% today. Their future looks even more uncertain in today’s political climate.
There’s a lot to consider in the problem of creating enjoyable foods for people with swallowing difficulties. Could 3D-printed food be part of the solution?
Top contributors
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Chair in Disability and Inclusion, Deakin University
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Associate Professor, Integrated Learning, Deakin University
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Professor of Engineering, Deakin University
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Professor of Speech Pathology, University of Technology Sydney
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Postdoctoral Biomedical Engineering Researcher, Deakin University
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Research assistant, Deakin University
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Professor of Political Science, Kennesaw State University
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Associate Professor, University of Johannesburg
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Professor of Food Technology and Director of the Centre for Innovative Food Research (CIFR), University of Johannesburg