Kilian is interested in the design and characterisation of edible and printable food materials for extrusion based 3D-Printing, mainly by the use of dairy proteins and dairy related materials.During printing, formulations undergo a phase transition in a nozzle, e.g. from sol to gel, and are deposited layer by layer. The goal is to find formulations and characterise them via rheology, size, zeta-potential, electrophoresis, microscopy, etc. and print the most promising ones and post-characterize them.