105: Creating Customizable Designs Using Chocolate 3D Printing Technology

Our project involved 3D printing non-Newtonian fluids, specifically chocolate, to teach and engage the next generation of learners in STEM fields. By exploring the complex behavior of these fluids, we aimed to show the intricacies and innovative potential of 3D printing technology. We presented this development at outreach activities, such as our MagLab Open House, where we used chocolate’s unique shear-thinning properties to illustrate fluid dynamics intuitively and hands-on. These efforts made learning about fluid dynamics and material science unintimidating and fun for general audiences and young students.

We incorporated a thermoelectric cooling (TEC) plate into our 3D printing setup to address challenges that previous teams faced, such as temperature and flow control. This kept the chocolate’s temperature constant during printing, helping us obtain better print quality with fewer defects. Beyond the technical aspects, we considered the economic and practical viability of 3D printing chocolate. This included reviewing cost-effectiveness, material waste reduction, and technology scalability for potential food industry uses. Considering these factors, we evaluated the broader implications and viability of 3D-printed foods.

The most important part of this project focused on STEM outreach. These activities inspired wonder and deepened conceptual understanding in engineering. Through outreach, we showed that engineering makes more possible and can lead future innovators into an exciting world of technology and material science. Our ultimate goal aimed to instill a love for STEM in participants and showcase how emerging technologies like 3D printing can revolutionize traditional processes and open new avenues for exploration and discovery.