NIFA Recognizes Food Science PhD Candidate Rachael Enfield with AFRI Predoctoral Fellowship
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Rachael Enfield, a PhD candidate within the College of Natural Sciences’s Department of Food Science, recently received a predoctoral fellowship from the Agriculture and Food Research Initiative (AFRI), a program housed within the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA). This is a highly prestigious award that funds three full years of Enfield’s PhD.
This fellowship recognizes Enfield’s work aimed at transforming the U.S. food industry by introducing a biocompatible resin for stereolithography (SLA) 3D printing that is safe for food contact. This research would yield the first biocompatible SLA resin specifically for food-contact applications, ensuring that 3D-printed, food-contact materials meet safety standards.
“I am so honored to have been chosen for this fellowship, which will fund the next three years of my research,” expresses Enfield. “My goal is to innovate and find creative ways to use 3D printing for food manufacturing and processing. I want to help people use tools like 3D printing to customize their life and do it safely. I am honored to represent UMass, the College of Natural Sciences, and the Department of Food Science as a USDA Predoctoral Fellow.”
As the food industry attempts to keep pace with rising global demand, technologies related to automation have proven revolutionary, as they increase efficiency and productivity. However, the industry is generally slow to adopt new technologies, especially where food safety is concerned. Some food companies are utilizing 3D printing for prototyping, but are limited in what can be used on production lines because of the potential safety risks of the resins used, which have not been the subject of much investigation.
Enfield anticipates that this novel SLA resin will have an impact in two distinct areas:
- The U.S. Food Industry: The resin, created using soybean oil, supports sustainable practices and contributes to a circular economy. In addition, the development of food-safe, 3D-printed parts can improve the efficiency and hygiene of food processing equipment, enhancing safety standards and consumer confidence while meeting industry demands for innovative solutions.
- U.S. Society: By providing a biocompatible resin from renewable resources, it promotes sustainability among consumers and industries. As awareness of food-safety issues grows, this research empowers consumers with safer food options and fosters trust in food production. Additionally, it encourages innovation in sustainable materials, contributing to environmental responsibility and resource conservation for a healthier future.
Following the creation of the resin, Enfield will optimize the printing parameters and physical properties, and test its safety for users.
With the experience she gains through this work, Enfield plans to eventually launch a business that manufactures 3D printers designed to print edible food. “I aspire to establish an innovative 3D-food printing company after graduation, focused on providing accessible, healthy, and delicious food through advanced methodologies,” says Enfield. “My intention is to enhance the safety and sustainability of 3D-printed components while fostering creativity in food design and addressing supply chain challenges in manufacturing. This fellowship is crucial in equipping me with the research skills, industry insights, and professional networks necessary to refine my entrepreneurial vision. The experience and mentorship I gain empowers me to navigate the complexities of launching a successful venture that meets the demand for innovative food solutions and contributes to a sustainable and equitable food system.”
In the short term, the possible applications are piquing companies’ interest: “Imagine that you could create custom chocolate business cards, unique cookie cutters, and more,” envisions Enfield. “What would you do with this technology?”
Learn more about the Agriculture and Food Research Initiative (AFRI).