Laboratory of Food Process EngineeringOpen OpportunitiesMaterials made with fungal mycelium have recently gained popularity as novel material in various industries, among others to produce meat analogues. So far, we successfully devised a straightforward technique for producing foamed hydrogel scaffolds that facilitate the growth of fungal mycelium.
Our next objective involves refining the design of the 3D food matrix to serve as a host material, allowing us to guide the growth of mycelium and create an anisotropic material with fibrous texture similar to meat fibers. This will be achieved by employing a variety of triggers known to influence the direction of fungal mycelial growth. - Biomaterials, Biotechnology, Industrial Biotechnology and Food Sciences, Mycology, Other
- ETH Zurich (ETHZ), Master Thesis
| Problem:
Accurately estimating the weight of food items is a significant challenge in healthcare applications. While state-of-the-art 3D cameras can precisely measure food volume, the lack of datasets with labeled food densities remains a major obstacle for accurately determining food amounts.
Goal of the thesis:
The thesis aims to create a dataset that includes the volume, weight, and 3D scans of various food items using a state-of-the-art structured light camera. Due to the vast variety of foods, compiling a comprehensive dataset is impractical. Therefore, the project will also include training and testing a machine learning model to predict the densities of food items that were not seen during its training.
- Food Engineering, Food Processing, Health Information Systems (incl. Surveillance), Nutrition and Physiology
- Bachelor Thesis, ETH Zurich (ETHZ), Master Thesis, Semester Project
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