Food scientists are paving the way for 3D-printed food and pharmaceuticals based on drought-tolerant grain sorghum protein that won’t turn into a blob.



Summary

Food scientists are exploring 3D printing using sorghum protein, a drought-tolerant grain, to create customized food and pharmaceuticals. The challenge is preventing the printed structure from collapsing after printing. Researchers are working to understand how different sorghum varieties and processing methods affect the protein’s ability to maintain shape. This innovation could lead to personalized nutrition, efficient food production, and tailored medication, especially in regions facing water scarcity. By harnessing the unique properties of sorghum, scientists are advancing the possibilities of 3D-printed food and medicine.

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