鶹Ƶ

Skip to main content
  • Home
  • 鶹Ƶ
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
STEM
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • 鶹ƵUniversity Impact
  • |
  • The Peel
Sections
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • 鶹ƵUniversity Impact
  • |
  • The Peel
  • Home
  • 鶹Ƶ
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
STEM

Professor Develops Model to Shape the Future of Pasta and Sustainability

Friday, May 21, 2021, By Chris Barbera
Share
BioInspiredCollege of Engineering and Computer ScienceNational Science FoundationResearch and Creative

Like pasta, the pursuit of global environmental sustainability takes many shapes. In a paper titled “” published as the cover story in the May 2021 issues of Science Advances, researchers found a way to redesign noodles as flat structures that transform into three-dimensional shapes when cooked. Considering humanity’s appetite, it is a breakthrough that could move us toward a green future.

Morphing pastaAfter it is cooked, the noodles look and taste like traditional pasta, but the flat redesigned noodles can be fit into more compact packaging. Smaller packages requiring less material would reduce waste and save space during transportation. Moreover, these shape-shifting carbs could lead to lower carbon emissions.

“Cooking pasta takes energy. This method can shorten the cooking time and that could also contribute to sustainability,” says Teng Zhang, professor of mechanical and aerospace engineering in the College of Engineering and Computer Science and a co-author of the study.

The project has been a long-term between Zhang and Lining Yao, director of the Morphing Matter Lab at Carnegie Mellon University (CMU), other researchers at CMU and Zhejiang University. To achieve morphing, grooves are strategically pressed into the surface of smooth, flat dough. In boiling water, the modified grooved side of the dough expands less than the smooth side, thereby morphing the dough into more familiar contorted and tubular noodle shapes.

Yao’s team learned grooves in the pasta would be an effective way to control the shape morphing, but initially they could not explain why. Zhang developed a computer model to answer that question.

“The modeling and simulation of pasta morphing was very challenging. Sometimes you would run a simulation and the simulation would just stop,” says Zhang. “It took us a long time to find the right platform and the right code to set up the model to get a result.”

Zhang’s model uncovered the working mechanism of the research team’s grooved-based approach, which could be a practical solution for the food industry. The next challenge from a modeling standpoint will be to develop a more complex and accurate model that will look at how production of the pasta and cooking technique influence the material structure.

“Now we want to improve the accuracy of the model by looking at how the manufacturing process and the cooking process will modify the material property,” says Zhang. “We want to include the whole process in the modeling platform.”

Zhang’s research was funded by the National Science Foundation.

  • Author

Chris Barbera

  • Recent
  • 鶹ƵStage Hosts Inaugural Julie Lutz New Play Festival
    Wednesday, May 28, 2025, By News Staff
  • Timur Hammond’s ‘Placing Islam’ Receives Journal’s Honorable Mention
    Tuesday, May 27, 2025, By News Staff
  • Expert Available to Discuss DOD Acceptance of Qatari Jet
    Thursday, May 22, 2025, By Vanessa Marquette
  • 鶹ƵUniversity 2025-26 Budget to Include Significant Expansion of Student Financial Aid
    Wednesday, May 21, 2025, By News Staff
  • Light Work Opens New Exhibitions
    Wednesday, May 21, 2025, By News Staff

More In STEM

University’s Dynamic Sustainability Lab and Ireland’s BiOrbic Sign MOU to Advance Markets for the Biobased Economy

This month at the All Island Bioeconomy Summit held in Co. Meath, Ireland, it was announced that BiOrbic, Research Ireland Centre for Bioeconomy, comprising 12 leading Irish research universities in Ireland, signed a joint memorandum of understanding (MOU) with the Dynamic Sustainability…

Professor Bing Dong Named as the Traugott Professor of Mechanical and Aerospace Engineering

The College of Engineering and Computer Science has named Bing Dong as the Traugott Professor of Mechanical and Aerospace Engineering. This endowed professorship is made possible by a 1998 gift from the late Fritz Traugott H’98 and his wife, Frances….

Physics Professor Honored for Efforts to Improve Learning, Retention

The Department of Physics in the College of Arts and Sciences (A&S) has made some big changes lately. The department just added an astronomy major approved by New York State and recently overhauled the undergraduate curriculum to replace traditional labs with innovative…

ECS Team Takes First Place in American Society of Civil Engineers Competition

Civil and environmental engineering student teams participated in the American Society of Civil Engineers (ASCE) Sustainable Solutions and Steel Bridge competitions during the 2025 Upstate New York-Canada Student Symposium, winning first place in the Sustainable Solutions competition. The symposium was…

Chloe Britton Naime Committed to Advocating for Improved Outcomes for Neurodivergent Individuals

Chloe Britton Naime ’25 is about to complete a challenging and rare dual major program in both mechanical engineering from the College of Engineering and Computer Science and neuroscience from the College of Arts and Sciences. Even more impressive? Britton…

Subscribe to SU Today

If you need help with your subscription, contact sunews@syr.edu.

Connect With Us

For the Media

Find an Expert
© 2025 鶹ƵUniversity News. All Rights Reserved.