Evidence map›Paper›PMID 36944630›Full record

ReviewNPJ science of food2023

The future of software-controlled cooking.

Jonathan David Blutinger, Christen Cupples Cooper, Shravan Karthik, Alissa Tsai, Noà Samarelli, Erika Storvick, Gabriel Seymour, Elise Liu, Yorán Meijers, Hod Lipson

Full text readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in NPJ science of food, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Extrusion bioprinting: meeting the promise of human tissue biofabrication?Progress in biomedical engineering (Bristol, England) · 2025
    Review
  3. Review
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Jonathan David BlutingerDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA. jdb2202@columbia.edu.ORCID http://orcid.org/0000-0002-5075-5757
Christen Cupples CooperDepartment of Nutrition and Dietetics, Pace University, 861 Bedford Road, Pleasantville, NY, 10570, USA.
Shravan KarthikDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Alissa TsaiDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.ORCID http://orcid.org/0000-0003-1493-0279
Noà SamarelliDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Erika StorvickDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Gabriel SeymourDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Elise LiuDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Yorán MeijersDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
Hod LipsonDepartment of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world's predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device.

Identifiers

PMID36944630
PMCPMC10030630

What OpenQuestion holds

Textfull text, public
LicenceCC BY
measurements read54
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.