3D printing and personalized nutrition, boosted by AI, are reshaping food. Could custom 3D-printed pizza crusts become the next industry standard?
Sriloy Dey
Dr. Sriloy Dey is a translational polymer scientist turned culinary futurist, obsessed with transforming kitchens into mini factories. His journey spans lab benches at Arizona State to start-up garages in Memphis, where he now pioneers the 3D printing of edible, nutrient-tuned pizzas from biodegradable biopolymer dough cartridges. Equal parts professor, maker, and multimedia storyteller, Sriloy bridges chemistry, robotics, and gastronomy to ask delicious questions about the future of food, waste, and planetary health. When he isn’t hacking flavours, he hosts Bengali deep-dive podcasts, races sim cars, and mentors budding innovators who believe science should taste as good as it sounds.