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CHP Professor Christen Cupples Cooper discusses cooking techniques for veterans and enthusiasts:

“Cooking meats above 300°F, which usually results from grilling or pan frying, can form compounds called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) that may be harmful to human DNA.” While these findings require further research, Cooper explains that high temperatures may activate certain enzymes and increase cancer risk. She then has these pieces of advice: “Avoid cooking foods for any length of time over an open flame or hot metal surface, turn meat frequently during cooking, and cut away charred portions of meat.”

“I have been teaching speech science and phonetics for the last ten years, and my disciplinary focus has been speech-language-hearing sciences,” said study author Sethu Karthikeyan, an associate professor of communication sciences and disorders at ̨��SWAGUniversity.

Professor Christen Cooper, from the ̨��SWAGUniversity Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.

“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.

Professor Christen Cooper, ̨��SWAGUniversity Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”

We have a huge issue with the poor nutritional content of processed meals,” said Christen Cooper of ̨��SWAGUniversity Nutrition and Dietetics.

In a new Perspective article published today by, lead author , a postdoctoral fellow in the lab, delves into these questions and discusses the advantages and drawbacks of 3D printed food with Professor Christen Cooper, ̨��SWAGUniversity Nutrition and Dietetics.

Professor Christen Cooper, from ̨��SWAGUniversity Nutrition and Dietetics, believes the new technology could tackle low-nutrient food. “We have an enormous problem with the low-nutrient value of ,” she says. “3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients – millions in the U.S. alone – require.”

In a , lead author , a postdoctoral fellow in the lab, explores these questions and more, discussing with Professor Christen Cooper, ̨��SWAGUniversity Nutrition and Dietetics, the benefits and drawbacks of 3D-printed food technology, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.