About 8 per cent of the population, or 2 million Australians, have difficulty swallowing associated with stroke, Parkinson’s disease, motor neurone disease or dementia, and from lifelong conditions like cerebral palsy or intellectual disability.
Project lead: Professor Bronwyn Hemsley
Duration: 2020-2022
People with difficulty swallowing often face the danger of choking on food, which can be fatal. Some people need the food to be soft or even pureed, which can affect appetite and quality of life.
This project aims to identify ways 3D food printing – which uses real food in a device akin to an inkjet printer – could be used to improve the visual appeal of puree meals for people with swallowing difficulty.
The study will also consider factors affecting the implementation of 3D food printing. The study will be the first to include people with swallowing disability and their supporters in examining the impact of 3D food printing on quality of life, enjoyment, participation and safety.
What impact will we create?
The benefits of producing safe food that looks good and tastes great could go beyond the nutritional. Social activities are often based around food and swallowing disorders can exclude people from eating with others, for fear of choking or because the food looks unsightly. 3D printed food could give them more choice and control.
Who are we working with?
- Adults with swallowing disability
- The Onemda Association Inc
- Professor Susan Balandin, Deakin University
- Dr Stephen Dann, Australian National University
- Professor Abbas Kouzani, Deakin University
- Dr Stuart Palmer, Melbourne