Creative Entrepreneurship, Digital Manufacturing, Human Food Interaction, Sustainable Food Design
M1.2 Design Research Project
In this design-research project, the concept of shape-changing food was created. Origami structures are folded from vegetable and fruit-based paper, on which a chitosan solution is 3D-printed. The shape transformation is triggered by a low pH-solution, which induces chitosan to swell. The paper composition and chitosan solution were developed while focusing on three requirements; the paper needed to be foldable, reactive with lemon juice, and easily made in a restaurant kitchen. The outcomes of this material research were evaluated with chefs who were guided in folding an origami structure, tested the changeability, and were asked to taste the paper. Interviews were transcribed and analyzed through Thematic Analysis. Enthusiastic ideas for implementation in dishes were derived and a direction was set for future developments.
Through this project I developed my material knowledge, set-up new collaborations with chefs and learned how to scientifically structure my work to write a research paper. The paper was rewritten in collaboration with Miguel Bruns (Associate Professor Industrial Design TU/e) and Ferran Altaribba (PhD candidate University of Santa Cruz) and will be submitted for CHI 2022.
See ‘Shape-changing Food: Chef’s Experience’ for the follow-up M2.1 project.