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dc.contributor.advisorLelkes, Peter I.
dc.creatorSchwab, Kyle
dc.date.accessioned2022-06-02T19:46:09Z
dc.date.available2022-06-02T19:46:09Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/20.500.12613/7792
dc.descriptionThis report was submitted to the Office of Sustainability at the conclusion of the 2019-2020 Graduate Research Award Sustainability Program (GRASP) award period. GRASP advances Temple University’s goal of expanding sustainability research by providing funding to a graduate student research project focused on sustainability.
dc.description.abstractNutritional foods and medical resources have become prohibitively expensive. As a result, many socio-economically disadvantaged populations continue to choose between long-term health or immediate survival. There is a direct correlation between the increased utilization of medical resources and disease states caused by poor nutrition. Therefore research of methods that increase access to nutritional foods while simultaneously reducing the cost of medical resources is highly advantageous. Three-dimensional (3D) printing combined with soy-derived bioinks (SBDs) offers the advantage of reducing processing waste, encouraging customization, while also lowering production costs. Fabrication of 3D food and tissue constructs is a promising solution to address nutritious food and medical resource cost and scarcity. Easily cultivated soy-derived protein is a ubiquitous resource that has been determined to be safe and contains many bioactive properties. 3D printing can create reproducible complex geometries with automated processes. This project will research and implement the development of a versatile SDBs for use in 3D printing for soy-based food applications.
dc.format.extent18 pages
dc.languageEnglish
dc.language.isoeng
dc.relation.ispartofClimate Change, Sustainability and Environmental Justice
dc.relation.isreferencedbyAvailable at: https://sustainability.temple.edu/sites/sustainability/files/GRASP_2019_Kyle_Schwab_final%20paper.pdf
dc.rightsAll Rights Reserved
dc.subjectSustainability
dc.subject3D Printing
dc.subjectSoy proteins
dc.titleSustainable 3D Printing with Soy-derived Bioink
dc.typeText
dc.type.genreReport
dc.contributor.groupTemple University. Office of Sustainability
dc.description.departmentBioengineering
dc.relation.doihttp://dx.doi.org/10.34944/dspace/7764
dc.ada.noteFor Americans with Disabilities Act (ADA) accommodation, including help with reading this content, please contact scholarshare@temple.edu
dc.description.awardTemple University Office of Sustainability 2019-2020 Graduate Research Award Sustainability Program (GRASP) (Philadelphia, Pa.)
dc.description.schoolcollegeTemple University. College of Engineering
dc.temple.creatorSchwab, Kyle
refterms.dateFOA2022-06-02T19:46:09Z


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