Working with chocolate is a difficult endeavor. However, through the use of additive manufacturing technologies, the labor involved can be reduced. One difficulty is the pumping of the melted chocolate through the system onto the print bed of the printer. In this paper, three systems of transferring chocolate are investigated: A syringe system, a gear pump system, and an auger system. Each system is explained with a model of the proposed system and the pros and cons are discussed. Lastly, a system composed of parts of the syringe and auger system is proposed. The positive and negative aspects of this design are discussed, and a 3D model of the system is given as well. This system is suggested as a better option, and future research can be done to investigate and rate these systems in greater detail. In commercial food applications, these technologies can change the way chocolate is manipulated, and difficult practices can be simplified for home chefs.

Due to the vast increase in processing power and energy usage in computing, a need for greater heat dissipation is prevalent. With numerous applications demanding cheaper and more efficient options for thermal management, new technology must be employed. Through the use of additive manufacturing, designs and structures can be created that were not physically possible before without extensive costs. The goal is to design a system that utilizes capillary action, which is the ability for liquids to flow through narrow spaces unassisted. The level of detail required may be achieved with direct metal laser sintering (DMLS) and stereolithography (SLA) 3D printing.