On 5 November 2026, the METU Food Technologies Laboratory welcomed Yağmur Buğday, a METU Food Engineering alumna and Ph.D. researcher at Eindhoven University of Technology (TU/e), for a seminar focusing on the science and mechanics of 3D food printing.
The seminar explored the physical and mechanical properties that determine the printability of food materials, with particular attention to the rheological behaviour of paste-like food inks. Buğday discussed how material deformation, flow characteristics, and processing conditions influence the performance of food materials during extrusion-based 3D printing.
Drawing on her doctoral research in Mechanical Engineering at TU/e, she introduced the experimental and computational approaches used to investigate these processes, including physical characterization, material modelling, and process simulations. Her presentation highlighted the connection between food engineering and mechanical engineering in understanding the behaviour of complex food materials.
Following the presentation, laboratory members had the opportunity to discuss the technical challenges and potential applications of 3D food printing, exchanging perspectives on material properties, processing methods, and future research directions.
The seminar also marked a welcome return to METU for Buğday, who completed her M.Sc. and previously worked as a research and teaching assistant at the university before moving to the Netherlands in 2022 to pursue her doctoral studies.
The METU Food Technologies Laboratory extends its sincere thanks to Yağmur Buğday for sharing her research, expertise, and experiences with our team. We were pleased to welcome her back and look forward to future opportunities for scientific exchange and collaboration.
Interested in learning more about the science behind 3D food printing? Explore these related research articles co-authored by Yağmur Buğday:
- Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content (2024) – Current Research in Food Science (https://doi.org/10.1016/j.crfs.2024.100847)
- Understanding the Large Deformation Response of Paste-Like 3D Food Printing Inks (2025) – Applied Rheology (https://doi.org/10.1515/arh-2025-0042)
