I'll have the 3D-printed ribeye, please

An illustration of meat

Image credit: Illustration by FoxysGraphic/Getty Images

Jochen Mueller's lab develops novel manufacturing solutions, allowing for speedier production and the creation of new materials, structures, and devices. As co-founder of Mooji Meats, the assistant professor in the Whiting School's Department of Civil and Systems Engineering turns an eye to the alternative protein industry. Moving beyond the plant-based ground meats of Impossible Burgers and Beyond Beef Crumbles, Mooji's unique 3D printing process—involving 200 rapid-fire pea-and-soy-protein-spewing nozzles in a single printhead—allows for the manufacturing of plant-based steaks that look and taste like the real thing, down to the marbling of the filet.