3D Cryoprinting of Plant-Based Foods for Dysphagia Patients
Outcome/Accomplishment
Researchers at the NSF-funded Engineering Research Center (NSF ERC) for Advanced Technologies for the Preservation of Biological Systems (NSF ATP-Bio), co-led by the University of Minnesota and the Massachusetts General Hospital, have pioneered 3D Temperature-Controlled Cryoprinting (TCC), a novel approach that integrates freezing during the printing process to enable precise control over both micro- and macrostructures of biological constructs.
Impact/Benefits
Unlike conventional bioprinting followed by post-process freezing, TCC simultaneously prints and cryopreserves. Originally developed for tissue engineering, the technology has now been applied—through collaboration with the USDA—to address dysphagia, a swallowing disorder affecting 1 in 6 U.S. adults, including elderly and neurologically impaired individuals.
Explanation/Background
Current dysphagia diets rely on purees that are visually unappealing and nutritionally limited. Using TCC, the team made significant progress in 2025 successfully printing texture-rich, modified meats, and extending formulations to plant-based ingredients. Coaxial cryoprinting enabled customized marbling, mimicking conventional meat textures. This approach offers a scalable, customizable solution to improve both nutrition and quality of life for patients with dysphagia, while opening new pathways for medical food innovation.
Location
Minneapolis, Minnesotawebsite
Start Year
Biotechnology and Healthcare
Biotechnology and Healthcare
Lead Institution
Core Partners
Fact Sheet
Outcome/Accomplishment
Researchers at the NSF-funded Engineering Research Center (NSF ERC) for Advanced Technologies for the Preservation of Biological Systems (NSF ATP-Bio), co-led by the University of Minnesota and the Massachusetts General Hospital, have pioneered 3D Temperature-Controlled Cryoprinting (TCC), a novel approach that integrates freezing during the printing process to enable precise control over both micro- and macrostructures of biological constructs.
Location
Minneapolis, Minnesotawebsite
Start Year
Biotechnology and Healthcare
Biotechnology and Healthcare
Lead Institution
Core Partners
Fact Sheet
Impact/benefits
Unlike conventional bioprinting followed by post-process freezing, TCC simultaneously prints and cryopreserves. Originally developed for tissue engineering, the technology has now been applied—through collaboration with the USDA—to address dysphagia, a swallowing disorder affecting 1 in 6 U.S. adults, including elderly and neurologically impaired individuals.
Explanation/Background
Current dysphagia diets rely on purees that are visually unappealing and nutritionally limited. Using TCC, the team made significant progress in 2025 successfully printing texture-rich, modified meats, and extending formulations to plant-based ingredients. Coaxial cryoprinting enabled customized marbling, mimicking conventional meat textures. This approach offers a scalable, customizable solution to improve both nutrition and quality of life for patients with dysphagia, while opening new pathways for medical food innovation.