Kyu Eon Kim

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About

Dr. Kyu Eon Kim is a pioneering researcher in the emerging field of food 3D printing, with a particular focus on additive manufacturing of confectionery materials. His most cited work, "A Study on Development of Three-Dimensional Chocolate Printer" (2017, 5 citations), represents a foundational contribution to personalized food fabrication. In this study, Dr. Kim developed a dedicated 3D chocolate printer and systematically investigated the critical parameters for successful chocolate extrusion, addressing the unique challenges posed by chocolate's complex rheological behavior as a mixture of cocoa mass, cocoa butter, and sugar particles. His research elucidated how temperature-dependent viscosity variations affect melting and extrusion processes, establishing essential guidelines for printability. This work has significant implications for customized confectionery production, enabling on-demand creation of intricate chocolate structures with precise control over material properties. Dr. Kim's contributions bridge materials science and digital manufacturing, opening new possibilities for the food industry in personalized nutrition and culinary creativity. His research continues to influence the development of edible 3D printing technologies, making him a notable figure in this interdisciplinary domain.