You must dare to eat, but you may not necessarily eat more or less.

Dear friends, have you had breakfast?

I wonder if we have ever imagined the scene of 3D printing and frying steak in our own kitchen?

Recently, I met an old man at the Silicon Valley Entrepreneurship Competition suggested by Seedland. He printed steaks in his laboratory and cooked them for his son at home!

The invention of 3D printed steak was an accident. Dr. Rubinsky is a professor at the University of California, Berkeley. He started teaching in 1980. His main research directions include heat and mass transfer in biomedical engineering and biotechnology, and he has multiple patents.

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Dr. Rubinski became interested in 3D printing technology early on, but primarily in medicine.

As early as January 14, 2019, the University of California, San Diego, used rapid 3D printing technology to create a spinal cord scaffold that mimicked the structure of the central nervous system and successfully helped rats recover their motor functions.

Dr. Rubinski wants to go one step further and print human organs to address medical needs, such as kidney printing.

If living kidneys could be printed, we would no longer have to worry about finding suitable kidney replacements for kidney failure.

In order to realize this ideal, Dr. Rubinsky spent many years of hard work and research.

He once attempted to print a kidney structure first, then fill the structure with active biological cells, and provide appropriate chemical conditions to promote the growth of these living cells.

But here comes the problem. The entire process of printing the structure takes 5 hours. During this process, the gradually filled biological cells cannot survive due to oxidation.

Another problem is that 3D printing technology has not yet reached the point of printing blood vessels or nerves (the diameter is too small).

But unexpectedly, Dr. Lu used liquid nitrogen freezing technology to create slices of meat layer by layer that could stick together.

Although these meat cells cannot survive, the resulting slices of meat look no different from our edible meat when superimposed.

Then, the climax came.