Core Event Information
Topic of the event: Development of sorghum protein as a bioink for 3D food printing.
Brief summary/essence: The University of Arkansas is researching the use of sorghum protein, a hydrophobic, plant-based protein, as a sustainable and effective bioink for 3D food printing, addressing limitations of current research that focuses on hydrophilic proteins.
Date of the event: The provided text does not specify the exact date of the University of Arkansas's research. However, it mentions related research from June and March 2025.
Location of the event: University of Arkansas.
Detailed description of what occurred: Researchers at the University of Arkansas formulated sorghum flour into a bioink suitable for 3D printing edible products. They determined optimal parameters for printing, including a 25% protein concentration, a printing speed of 20 millimeters per second, and a 0.64 mm nozzle. The research demonstrated that sorghum protein can be made into a novel 3D printable gel.
Key data points and statistics mentioned:
Optimal protein concentration: 25%
Printing speed: 20 millimeters per second
Nozzle size: 0.64 mm
Increasing protein concentration to 35% reduced printability.
Involved persons and institutions:
Ali Ubeyitogullari (Assistant Professor of Food Engineering, University of Arkansas)
Sorour Barekat (Postdoctoral Fellow in Food Science, University of Arkansas)
University of Arkansas
Universitat Politècnica de València (UPV)
University of Foggia
Jiangnan University
Hong Kong University of Science and Technology (HKUST)
Questions raised in the materials: The materials do not explicitly raise any questions.
Conclusions drawn by various parties:
Ali Ubeyitogullari: Sorghum protein can be made into a novel 3D printable gel. These gels can be used in the food and pharmaceutical industries as a bioink to encapsulate medicine or as a carrier of hydrophobic compounds and nutrients.
Context and Relevance
Why this news is relevant today: This research is relevant due to the growing interest in 3D food printing as a means of sustainable food production, personalized nutrition, and innovative food processing techniques. The use of sorghum, a drought-tolerant and sustainable crop, aligns with the need for environmentally friendly solutions.
Any backstory or context provided in the materials: The research addresses the limitations of current 3D food printing research, which has primarily focused on hydrophilic proteins. The University of Arkansas's work explores hydrophobic proteins, offering enhanced structural cohesion and printability.
Historical background or related events mentioned:
Research from June 2025: A team from Universitat Politècnica de València (UPV), the University of Foggia, and Jiangnan University developed 3D printed gummy supplements.
Research from March 2025: Researchers at the Hong Kong University of Science and Technology (HKUST) developed a 3D food printing method that cooks food during printing.
Separate Assessment
The University of Arkansas's research on sorghum protein bioink is a valuable contribution to the field of 3D food printing. The focus on a sustainable and readily available crop like sorghum is a positive step towards environmentally conscious food production. The research's findings on optimal printing parameters are crucial for practical applications. The potential applications in both the food and pharmaceutical industries further enhance the significance of this work. The research's emphasis on hydrophobic proteins fills a gap in the current research landscape, which has primarily focused on hydrophilic proteins. The research is well-aligned with the growing global interest in 3D food printing and its potential to revolutionize food production and personalized nutrition. The research is also well-timed, given the increasing need for sustainable and efficient food production methods.