This concept just screams for chocolate. I'm not even kidding. Perhaps it would require a lower temperature process, but the results could be beautiful for weddings or centerpieces at conferences. I'm betting on chocolate.
My first impression after reading only the headline, took me back to my 6th grade art project where I built a medieval castle using sugar cubes as the bricks. (Cool project, I got an A+). Keeping it around the house afterward was different story as ants quickly discovered it, and my mother banned it 'to the curb'.
Making the art projects as Edible to begin with – now there's a great innovation. Congratulations to the von Hasseln's!
Well, this is certainly not a 3D printing application I would have imagined! I am impressed by the intricacy of the designs. They remind me a bit of ice sculptures in terms of their sensitivity to the environment and their use of a delicate and changeable material, but of course not as cold and perhaps a bit more sticky. Interesting story to cover.
What should be the perception of a product’s real-world performance with regard to the published spec sheet? While it is easy to assume that the product will operate according to spec, what variables should be considered, and is that a designer obligation or a customer responsibility? Or both?
Biomimicry has already found its way into the development of robots and new materials, with researchers studying animals and nature to come up with new innovations. Now thanks to researchers in Boston, biomimicry could even inform the future of electrical networks for next-generation displays.
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