SUTD X Armstrong 3D Printing & Design Innovation Challenge 2022

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SUTD X Armstrong 3D Printing & Design Innovation Challenge 2022

Sponsored By:

Armstrong   OCBC Bank   Singapore Food Agency

Aim

This competition is organised by SUTD to promote awareness of 3D Printing (also known as Additive Manufacturing) technologies as an assistive tool in food sector, and give the participants a better appreciation of the university’s unique pedagogy. In this competition, we challenge aspiring designers and engineers to design, create and “engineer” food in ways that inspire the way we eat.

The objectives of this competition are:

  1. To create the awareness of additive manufacturing as an assistive tool in the food sector;
  2. To promote STEM education;
  3. To inspire design innovation, creativity and reality of engineering beyond the classroom;
  4. To promote sustainability to align with 30 by 30 goal (Singapore Food Agency).

Participants will also have the opportunity to attend an informative array of workshops organised such as:

  • Introduction of 3D Printing
  • Understanding Technology and Design Through Social Scientific Lenses
  • Food Design
  • 3D Food Printing Workshop

Through these workshops, students will gain insights into 3D Printing technologies and experience how SUTD empowers our students to design, innovate and build a better world through a world-class, design-centric education in a hands-on and collaborative learning environment.

Themes

Category & Eligibility

Format

  1. Interested student participants and teachers-in-charge are invited to attend the virtual briefing held on 15 February, to find out more about the competition.
  2. Each institution can nominate 1 team (JC/IB Category) or 2 teams (Polytechnic Category) of 2 students each, to represent their school in this competition.
  3. One At-Sunrice GlobalChef Academy student will be attached to each participating team, making it a full team of 3.
  4. Participating JC/IB students should be in the science stream, while participating Polytechnic students should be taking engineering/design related courses.
  5. All participating students should have some prior 3D Printing experience.

Qualifying Teams from the Different Categories

Category 1:
Local Junior Colleges & IB Schools
Category 2:
Local Polytechnics
Round 1 20 teams 10 teams
Final Round 3 teams 3 teams

Prizes

Category 1:
Local Junior Colleges & IB Schools
Category 2:
Local Polytechnics
1st Prize S$5,000 S$5,000
2nd Prize S$2,500 S$2,500
3rd Prize S$1,000 S$1,000
FRANK Best Taste Design Award S$500 S$500


(Do note that prize monies will be split by 3 team members, including the At-Sunrice culinary/pastry student)

Announcement of Winners

Announcement of the winners will be held on 23 August 2022, Tuesday at the opening ceremony of SUTD International Conference of Additive Manufacturing for a Better World.

Note: The University reserves the right to not award specific prizes if there are no deserving entries. Winning designs might be showcased during exhibitions, talks, speaking engagements, and other publicity platforms pertaining to the subject.

Click to Read the Rules of Competition

Important Dates

1. Virtual Briefing

Date: 15 February 2022 (Tue), 3:00 pm – 4:00 pm

Fill out the form below for Briefing registration

Or, you can also click this direct link if you encounter issues with the registration form: https://analytics-au.clickdimensions.com/cn/appiu/3DFPBriefing

Zoom details will be provided to registrants via email by the SUTD Office of Admissions.

Agenda

3:00 pm – 4:00 pm “Competition details” – by Professor Chua Chee Kai, Head of Pillar – Engineering Product Development Pillar

2. Nomination

Nomination period 16 February 2022 (Wed) to 25 February 2022 (Wed)

*School representatives may email sharmaine_chua@sutd.edu.sg to nominate their teams.

3. Workshop

Date 2 March 2022 (Wed)
Speakers
  • Professor Chua Chee Kai, Head of Pillar – Engineering Product Development Pillar, SUTD
  • Assistant Professor Andrew Yee Zi Han, Humanities Arts & Social Sciences, SUTD
  • Chef Han Liguang of Laybrinth Restaurant
  • Ms. Charissa Lee, Manager, Singapore Food Agency (SFA)
Venue SUTD, Lecture Theatre (LT) 1

Agenda

1:00 pm – 1:30 pm Registration
1:30 pm – 2:15 pm Introduction of 3D Printing – by Professor Chua Chee Kai, Head of Pillar – Engineering Product Development Pillar, SUTD
2:15 pm – 2:45 pm Understanding Technology and Design Through Social Scientific Lenses – by Assistant Professor Andrew Yee Zi Han, Humanities Arts & Social Sciences, SUTD
2:45 pm – 3:15 pm 5 Key Food Hygiene Principles – by Ms. Charissa Lee, Manager, Singapore Food Agency (SFA)
3:15 pm – 3:20 pm Break
3:30 pm – 4:00 pm Food Design – by Chef Han Liguang of Laybrinth Restaurant
4:00 pm – 5:00 pm Demonstration of 3D Food Printing – by Ms. Aakanksha Pant, Research Associate, Engineering Product Development Pillar, SUTD

4. Exploration Session

Date 3 March 2022 (Thu) – 16 June 2022 (Thu)
Venue SUTD Staff Lounge or At-Sunrice GlobalChef Academy
Duration 3:00 pm – 5:00 pm daily, Mon – Fri

(i) 3D Foodini Printers at SUTD Staff Lounge

  • Participating teams will have the opportunity to explore 3D food printing at SUTD.
  • Only 6 teams (18 pax) will be allowed for each exploration session.
  • Participating team will have to make bookings for the sessions via the booking system (Link to be sent via email, to nominated participants).

Note on booking of 3D Foodini Printers

  1. Booking to be done 3 days prior to the actual day of printing.
  2. Booking of up to 6 printers allowed for a day.

(ii) At-Sunrice GlobalChef Academy “Easy Cooking Lab”

  • Only 6 teams (18 pax) will be allowed for each exploration session.
  • Participating team has to make booking via the booking system (Link to be sent via email, to nominated participants).
  • Dates for the Exploration Sessions are as following, and bookings are made on a First Come First Serve Basis.
    • 3rd March 2022
    • 7th March 2022
    • 8th March 2022
    • 9th March 2022
    • 10th March 2022
    • 14th March 2022
  • Basic kitchen equipment will be provided for the food preparation.
  • Participants are required to bring their own ingredients.
  • Food safety, hygiene and kitchen safety briefing will be conducted on 1st session.

Required Attire:

  1. Covered shoes (No slippers, No high heels)
  2. Collared shirt (No see-through, sleeveless, revealing, designs or patterns)

Round 1

Ingredient Yam
Date 18th March 2022 (Fri)
Venue SUTD Sports Hall 1
Duration 11:45 am – 5:30 pm
Total teams 26

Agenda for Round 1

*Food (yam) preparation must be done at home

11:45 am – 12:15 pm Arrival of VIPs and Participants
12:15 pm – 12:30 pm Opening speech – by SUTD President
12:30 pm – 3:30 pm 3D food printing
3:30 pm – 5:00 pm Judging period
5:20 pm – 5:30 pm Announcement of results

Final Round

Ingredient Food Waste
Date 17th June 2022 (Fri)
Venue SUTD Multi-Purpose Hall (MPH)
Duration 1:00pm – 4:30 pm
Total teams 6

Agenda for Final Round

1:00 pm – 1:30 pm Briefing
1:30 pm – 2:30 pm Food preparation
2:30 pm – 4:00 pm 3D food printing
4:00 pm – 4:30 pm Judging
Terms & Conditions

Judging Criteria

The judging panel may include experts in 3D Food printing, food (display and palatability), technology and design. Depending on the submission, opinions by experts in relevant fields may also be sought and considered.

  1. Printability (i.e. no water seepage, hold the shape, etc.) – 30%
  2. Aesthetics (i.e. final look of the printed dish, etc.) – 20%
  3. Novelty ((i.e. interesting choice of ingredients and design, etc.) – 20%
  4. Taste (i.e. flavour, moreishness, tastiness, edibility, etc.) – 20%
  5. Compatibility of multi-materials used (i.e. combination of multi-materials use of the final dish, etc.) – 10%

Participation Costs

There are no fees required for participating in the competition.

Contact

For all enquiries regarding the competition, please send your queries to SUTD Admissions Office.

Video Gallery

Singapore’s very first food printing competition kicked off with round one on March 18th, 2022. Here’s a quick video of the eventful day at the Armstrong X SUTD 3D Printing & Design Innovation Challenge 2022 held in SUTD. In this competition, we challenge aspiring designers and engineers to design, create and “engineer” food in ways that inspire the way we eat. Finals round will be on 17th June, 2022.

We’d also like to congratulate the 6 teams that made it to the final round of the competition, which will be held in June.

Team A9 (National Junior College)
Arpit Gupta
Harsh Thakur
Febiola Aurelia Wijaya (from At-Sunrice Global Chef Academy)
Team A11 (Temasek Junior College)
Peter Gregory Hosler IV
Tuan Phong Nguyen
Team A14 (Temasek Junior College)
Ong Rui En
Chinnakonda Sreeranjith Devasreshtha
Putra Purwanto (from At-Sunrice Global Chef Academy)
Team B6 (Republic Polytechnic)
Yu Wen Qian
Wong Jin Rong
Team B8 (Republic Polytechnic)
Chloe Pang
Celine Chin
Team B11 (Singapore Polytechnic)
Chong Ing Kai
Yew Zi Hon
Celine Jessica Tanoto (from At-Sunrice Global Chef Academy)

Photo Gallery