Would You Eat 3D-Printed Veggies?

IF YOU want to make small numbers of parts and products for testing, for instance, 3D printing may be more cost- and time-efficient than the conventional prototyping processes.

At the recent Keep It Going: By Design discussion on New Materials In Our Lives organised by STORM.SG panelists discussed issues around how new materials influenced their work and pastimes.

Keep It Going: By Design panelists, Audra Morrice, Kenneth Tan, Abimanyu Shunmugam, Mahendran Reddy, Kannan Chandran
L-R: Kenneth Tan, Audra Morrice, Abimanyu Shunmugam, Mahendran Reddy, Kannan Chandran

Panelists hailed from various industries: Mahendran Reddy, Deputy Director, National Additive Manufacturing Innovation Cluster; Audra Morrice, Chef and MasterChef Singapore presenter; ultramarathoner Abimanyu Shunmugam; and the CEO of BeLive live-streaming app Kenneth Tan.

Embracing New Materials

In discussing the benefits of 3D printing, Reddy talked about the various types of products that are being developed that will reshape how we will embrace new things in our foreseeable future.

Keep It Going: By Design
The session was held in the cosy showroom of W.Atelier.

From furniture to body parts and food, the opportunities seem limitless. But it’s still in the developmental stages and the technology for 3D printing and 4D printing will continue to evolve.

Some images in video by Shutterstock.

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At the recent the Nth revolutioN, the discussions on The Good, The Bad And The Ugly Of The Future covered things technological but also focused on the quality of life in light of the changes that are thrust upon society.

Read more articles from the Nth revolutioN at http://www.storm.sg/keep-it-going/


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