This week on What Doesn’t Kill You Katy interviews professor Hod Lipson about his work with 3D printing, and how this process has recently intertwined into printing food. They start the show by discussing one of the first foods that people have been 3D printing, chocolate. They use chocolate as a framing device for discussing the almost limitless possibilities of 3D printing and how beef, candy, and synthetic mixtures may become the future of the food industry. This program was brought to you by The International Culinary Center.

“I see it as the ultimate kitchen appliance [3D Printer].” [12:00]

“The sky is the limit, once you put all this information into a computer…its mind boggling.” [15:00]

“You aren’t abandoning conventional foods, you are just using them in a different way.” [17:00]

— Professor Hod Lipson on What Doesn’t Kill You

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