Josie Traver wanted to blend sustainability and curiosity in her research. She found that gelatin, often used for printing, is animal-based. So, she set out to create a similar texture and nutrition using plants instead.
In her methodical approach, Traver tested sixteen ingredients, like soy protein powder and konjac root, using a Rapid-Visco Analyzer. This device heats and stirs samples to measure their thickness. Traver compared her plant-based mixtures to traditional gelatin to see how they stacked up.
Her mentor, Tyler Barzee, commended her ability to sift through many options to find promising candidates for further study. “It takes persistence and organization to excel in research,” Barzee said, highlighting Traver’s potential as a future researcher.
This research is part of a larger initiative at UK, supported by a significant National Science Foundation grant. The program focuses on water resource and engineering challenges in the Appalachian region. The 2025 cohort includes students from six different universities, emphasizing a collaboration that’s vital for addressing local issues.
Barzee’s work also connects to bioprinting technology, aiming to create new food products using agricultural byproducts. This effort is backed by a USDA grant and shows how innovation in food science can merge with engineering to solve real-world problems.
Traver’s research doesn’t stop at testing different mixtures. She keeps detailed records of concentration and appearance, and she’s gearing up for taste tests. “We’ve narrowed our options down,” she explained. “Now we’ll mix and match to perfect flavors.”
3D food printing works by layering edible mixtures, called “bioinks,” to form specific shapes, much like a traditional 3D printer builds objects from plastic. The key is developing mixtures that are both thick enough to hold shape but flexible enough to flow through the printer. While gelatin is typically the go-to, Traver aims to find a plant-based alternative that performs similarly without animal products.
One of the driving forces behind Traver’s work is its potential impact on Eastern Kentucky. As traditional industries like coal mining decline, biotechnology could pave the way for job growth. “Emerging technologies can boost employment and create healthier food options for communities,” she noted.
Traver chose chemical engineering for its diverse applications—spanning energy, medicine, and food. She plans to continue her research in Barzee’s lab this fall, excited about the progress so far. “We have a plant-based blend that gels like gelatin, and now I want to ensure it tastes good and is practical for consumers,” she said.
Her research reflects a growing trend in sustainable food technology. A recent report showed that investment in plant-based products has surged by over 27% in the last year, highlighting the increasing demand for healthier, sustainable eating options. This momentum illustrates how innovators like Traver are meeting the needs of consumers and communities alike.
Research reported in this publication was supported by the U.S. National Science Foundation under Award No. 2348814. The opinions, findings, and conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the U.S. National Science Foundation.
