By Fred Miller
U of A Technique Division of Agriculture
FAYETTEVILLE, — Photo this: As you stroll to your vehicle after operate, you find a food from a smartphone menu of your favorites and push “send.” By the time you get house, your foods is ready for you in a 3D printer.
Sound like science fiction? Hold out … it receives better.
You can give up the guilt around chosing pepperoni pizza 3 situations this 7 days. In the course of your travel home, the 3D foodstuff printer has additional nanoscale micronutrients custom-made to your dietary requirements. It also additional your each day blood pressure and allergy medications, building your pizza not only fantastic, but superior for you.
Truth check out — customer model 3D meals printers are not on the shelves just yet. But Ali Ubeyitogullari is urgent toward the working day when they will be.
Ubeyitogullari has joined the Arkansas Agricultural Experiment Station, the exploration arm of the University of Arkansas System Division of Agriculture, as a meals engineer. He has study appointments in the departments of meals science and biological and agricultural engineering. He also has a teaching appointment in the Dale Bumpers Faculty of Agricultural, Foods and Life Sciences at the College of Arkansas.
“We’re extremely fired up that Dr. Ubeyitogullari has joined our study and training school,” mentioned Jeyam Subbiah, food science division head. “He employs eco-friendly technological innovation, nanotechnology and 3D printing to enhance wholesome and sustainable foods manufacturing.
“His work cuts throughout disciplines, utilizing foods engineering and a potent history in food chemistry with an software in human diet,” Subbiah stated. “And it encourages multi-departmental collaboration amongst foods science and biological and agricultural engineering.”
“Dr. Subbiah and I have a goal to create a core of excellence in food items engineering in the Division of Agriculture and the College of Arkansas,” stated Lalit Verma, organic and agricultural engineering division head.
“Dr. Ali Ubeyitogullari is a good addition to the research abilities in the Arkansas Agricultural Experiment Station in the foods engineering specialty,” Verma stated. “His joint appointment with our department enhances our foods engineering know-how to provide the wants of the state and country.”
A native of Turkey, Ubeyitogullari gained his bachelor’s and master’s degrees in food engineering from Center East Complex University, and his doctorate in meals science and technology from the University of Nebraska-Lincoln.
Ubeyitogullari then served post-doctoral appointments at the University of Nebraska-Lincoln in lipid chemistry and processing, and at Cornell University in Ithaca, New York, in novel foodstuff procedures and engineering. He joined the Division of Agriculture and Bumpers College or university in September 2020 as an assistant professor.
Obtainable vitamins and minerals
Ubeyitogullari stated he is assembling his lab at the intersection of food items engineering and human wellness. To complete this, he is focusing on two parallel initiatives. Initially, he is making use of supercritical carbon dioxide technological innovation — a novel environmentally friendly know-how — to increase the bioavailability of micronutrients in human foods.
Micronutrients contain a lot of aspects, like iron, and vitamins, which include nutritional vitamins A and D, that are vital for human development and overall health. Ubeyitogullari reported the bodily buildings of these substances make them tricky for the overall body to soak up. As a result, numerous essential vitamins in human foods are squandered. Vitamin supplements are among the the least bioactive forms of micronutrients, Ubeyitogullari reported. “People expend a good deal of dollars obtaining vitamins, and most of their nourishment benefit is flushed away,” he explained.