Fundamentals of 3D Food Printing and Applications
- 2nd Edition - July 1, 2026
- Latest edition
- Editors: Fernanda C. Godoi, Sangeeta Prakash, Bhesh Bhandari, Min Zhang, Sushil Koirala
- Language: English
Fundamentals of 3D Food Printing and Applications, Second Edition continues to be the most comprehensive reference offering a broad overview of 3D printing technology applie… Read more
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Fundamentals of 3D Food Printing and Applications, Second Edition continues to be the most comprehensive reference offering a broad overview of 3D printing technology applied to food. This new edition outlines the emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Composed of 22 chapters, the book covers new trends and demands, such as changes in consumer preferences, new regulations, or new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food. Besides covering the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout the chapters as well. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.
- Provides knowledge about the potential of 3D printing technology to create personalized food products with unique shapes, textures, and flavors
- Contains an in-depth understanding of 3D printing technology and its potential applications, allowing researchers to explore the technology in food product development and design
- Brings case studies and best practices from industry professionals and academia who have successfully used printing agents to enable the printing of raw vegetables in 3D food printing
- Explores ethical considerations in utilizing 4D printing technology for food
The food industry is a major audience of the proposed book, including food manufacturers, restaurants, and catering services; These businesses can use 3D printing technology to create innovative food products with unique shapes, textures, and flavors; More specifically, the healthcare industry can benefit of an in-depth understanding of the 3D food printing technology, with applications in creating personalized nutritional supplements and food products for patients with specific dietary requirements
Part I: 3D food printing technologies
1. Introductory chapter, fundamental concepts of the technology
2. 3D printing equipment and availability of affordable 3D printing equipment
3. 3D food printing technologies and factors affecting printing precision
4. Critical variables in 3D food printing
5. Co-axial extrusion-based technology
6. Additive manufacturing by hot-extrusion
7. 4D printing
8. Powder bed technology
9. Powder bed technology
Part II: 3D food printing applications
10. Improved texture and taste
11. Domestic use of 3D food printing technology
12. Complex food structures
13. Novel food products
14. Utilizing 3D printing technology to create food from fruits and vegetables
15. Personalized nutrition
16. Waste reduction
17. Plant-based meat
18. Plant-based meat
19. Dysphagia diet
20. Dysphagia diet
Part III: Properties of printability enhancers
21. Hydrocolloids
22. Lubricant enhancers
23. Lubricant enhancers
24. Crosslinking agents
25. Crosslinking agents
Part IV: Industrial perspective and future development
26. Challenges faced by the industry related to product costs
27. Business development case for chocolate printing
28. Enhancing the productivity of 3D food printer
29. Upscaling opportunities
30. Prosumer trend
31. Food safety and labelling
32. Future outlook of 3D printing technology
- Edition: 2
- Latest edition
- Published: July 1, 2026
- Language: English
FG
Fernanda C. Godoi
Dr. Fernanda Condi de Godoi holds a degree in Chemical Engineering from the State University of Maringá (UEM) (2005), as well as a master's and doctoral degree in Chemical Engineering from UNICAMP (2012 and 2017, respectively). She also completed a post-doctoral program at the University of Queensland (School of Chemistry and Molecular BioSciences), where she worked on producing cathodes for lithium-sulfur batteries using natural materials as binding agents. Currently, she works as an R&D Expert and business partner at the Innovation Center of the Tessenderlo Group in Belgium. Her expertise lies in the areas of natural polymers, process engineering, and emerging technologies such as 3D food printing and bio-printing. Dr. Godoi has published over 20 articles in leading scientific journals, 3 book chapters, and has filed 2 patents.
Affiliations and expertise
Tessenderlo Innovation Center; R&D Expert - Bio-valorizationSP
Sangeeta Prakash
Dr Prakash is an academic at UQ with over a decade of experience focused on research related to food processing and the oral and gastrointestinal dynamics of complex food systems. Coordinate and teach – Food Sensory and Structures and Functional Food. Her experimental approaches span from the use of processing devices (3D food printers, ultra-high-temperature processing plants, homogenisers), mechanical measurements (tribology, rheology), imaging (confocal laser scanning microscopy), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials (sensory) to understand the changes during food processing from a nano-to-human scale. Dr Prakash has commenced several projects in food 3D printing. She is also a guest editor of Journal of Food Engineering managing the special issue on the recent development on food 3D printing technology.
Affiliations and expertise
School of Agriculture and Food Sciences, The University of Queensland, AustraliaBB
Bhesh Bhandari
Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.
Affiliations and expertise
University of Queensland, AustraliaMZ
Min Zhang
Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.
Affiliations and expertise
School of Food Science and Technology, Jiangnan University, ChinaSK
Sushil Koirala
Sushil Koirala is a young researcher at the School of Agriculture and Food Sustainability, The University of Queensland. He is a food Scientist by training with over five years of experience in the food industry and academia, enhancing technical skills and delivering quality outcomes through a solution-driven approach. A
collaborative team player dedicated to advancing innovation in food science, he has led and co-authored research publications in the emerging field of 3D and 4D food printing, contributing to high-impact journals. He ha also coordinated collaborative projects across different research groups, requiring both scientific and organisational skills.
Affiliations and expertise
School of Agriculture and Food Sustainability, The University of Queensland, Australia