**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** 3D FOOD PRINTING IS A NEW TECHNOLOGY THAT ALLOWS FOR THE AUTOMATIC CREATION OF FOODS WITH APPEALING SHAPES. FOOD PRINTING CAN BENEFIT ATHLETES BY CREATING FOODS WITH OPTIMIZED NUTRITION, BENEFIT CHILDREN FOR PRINTING HEALTHY FOODS IN FUN SHAPES, AND BENEFIT THOSE WITH CHEWING/SWALLOWING DIFFICULTIES BY PRODUCING MORE APPEALING SOFT FOODS. ADDITIONALLY, THE TECHNOLOGY CAN BE A CONVENIENT WAY FOR SERVING DINNER THROUGH AUTOMATED FOOD PRODUCTION AT HOME. UNFORTUNATELY, MANY PRINTED FOODS MUST HAVE ADDITIVES INCLUDED WITH POOR TASTE AND NUTRITION. CURRENTLY, THERE ARE NO ESTABLISHED PROCEDURES FOR CREATING HEALTHIER FOODS DUE TO DIFFICULTIES IN UNDERSTANDING HOW DIFFERENT FOOD INGREDIENTS RELATE TO PRINT QUALITY. WE ARE PROPOSING THE CREATION OF A MACHINE LEARNING MODEL THAT CAN HELP PREDICT HOW WELL FOODS WILL PRINT WHEN NEW INGREDIENTS ARE COMBINED. THE MACHINE LEARNING MODEL WILL BE TRAINED USING A SERIES OF PHYSICAL FOOD EXPERIMENTS AND FOOD TASTE TESTING STUDIES. OUR RESEARCH AIMS TOCREATE HEALTHY PROTEIN INKS, WITH A FOCUS ON NOVEL OLEOCOLLOID/HYDRO-OLLEOCOLOIDS (OC/HOCS) THAT WILL ENABLE DELIVERY OF HIGHLY NUTRITIOUS FOODS IN APPEALING SHAPES WITH A CONSISTENCY SIMILAR TO BUTTER/PEANUT BUTTER. OVERALL, THIS APPROACH COULD STIMULATE ECONOMIC ACTIVITY FOR BUSINESSES FOCUSED ON AUTOMATED FOOD PRODUCTION WHILE ALSO RESULTING IN NUTRITIOUS RECIPES TO POROMOTE HEALTHIER EATING.OUR APPROACH FOR CARRYING OUT THE RESEARCH CONSISTS OF TWO OBJECTIVES. THE FIRST OBJECTIVE IS TO DETERMINE HOW TO PRINT HEALTHIER PROTEIN INKS. RESEARCH METHODS WILL CONSIST OF ALTERING INGREDIENTS OF PROTEIN INKS BY CHANGING THE AMOUNTS OF EACH INGREDIENT SUCH AS WHEY/SOY PROTEINS, CANOLA/SOY OILS, RICE BRAN WAX, AND WATER. THESE FOODS WILL BE MEASURED FOR THEIR PHYSICAL PROPERTIES, FOR EXAMPLE THEIR FIRMNESS OR THERMAL PROPERTIES, THAT INFORMS HOW WELL THEY MAY PRINT. FOODS WILL BE PRINTED WITH THE ACCURACY OF SHAPES MEASURED USING A NEWLY DEVELOPED COMPUTATIONAL APPROACH. THE RESULTS OF THE OBJECTIVE WILL PROVIDE AN UNDERSTANDING OF HOW DIFFERENT COMBINATIONS OF HEALTHY INGREDIENTS AFFECT FOOD PRINTING ACCURACY. A SECOND OBJECTIVE WILL BE CARRIED OUT TO MEASURE HOW WELL CONSUMERS ENJOY PRINTED FOODS AND IF THESE RELATIONSHIPS CAN BE PREDICTED USING MACHINE LEARNING. ONCE A MACHINE LEARNING ALGORITHM IS DEVELOPED, FOODS WILL BE PRINTED ON A CUSTOMIZED BASIS TO DEMONSTRATE HOW THE TECHNOLOGY COULD BE USED FOR CREATING OPTIMIZED FOODS FOR INDIVIDUAL CONSUMERS. THE RESEARCH IS ANTICIPATED TO PROVIDE SOCIETAL BENEFITS FOR DELIVERING HEALTHIER, MORE APPEALING FOODS THAT ARE AUTOMATICALLY PERSONALIZED FOR THE NEEDS OF CONSUMERS.