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Making Food Personalized by 3D Printing Technology
- 1st Edition - January 1, 2026
- Editors: Carla Severini, Antonio Derossi
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 7 5 3 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 6 3 4 - 8
Making Food Personalized by 3D Printing Technology explores the topic from novel and different angles. The book covers the importance of personalized foods for an healthy and activ… Read more
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Request a sales quoteMaking Food Personalized by 3D Printing Technology explores the topic from novel and different angles. The book covers the importance of personalized foods for an healthy and active life, also considering the importance of the structure-functionality relationship of nutrients and bioactive compounds. The main technical backgrounds and recent innovations for 3D food printing, including the design and development of printable food formula to get high fidelity and excellent structural stability after printing is also deeply analyzed in this important resource for researchers and students involved in several fields of the food-system and nutrition. Overall, 3D Printing has a goal to create edible structures from a digital structure designed by CAD software. This means that we can personalize shape and dimension without limits and with many degrees of freedom. This book will help readers increase the eating-pleasure of novel food products.
- Explores 3D Food printing for the creation of tailored food for small groups of consumers
- Delivers enough information for the designing of 3D structure by CAD software
- Brings information on the most important processing variables affecting the quality of 3D printed structures
- Covers the main technical backgrounds and recent innovations for 3D Food Printing
Research and students involved in several field of the food-system such as gastronomy, reduction of food waste, etc. Academic - professor, researchers, students (Bachelor, Master, PhD) - Food Engineers, Food industries, Restaurants, Company involved in the field of personalized nutrition
1. Introduction. Does 3D Food Printing help to create Personalized food?
2. Personalized nutrition for a healthy and active life
3. Controlling food structure at different length scale to maximize healthy and functional benefits
4. 3D Food Printing. Technical backgrounds and new insight to control processing variables
5. Printable food formula for customized food products
6. Designing virtual model for customized 3D architecture of printed food
7. Programmable food texture by 3D printing
8. Customizing visual aspect, taste and aroma of food by 3D and 4D printing
9. Post-processing and safety of 3D printed food products
10. Customization of food by 3D printing for a medium-large audience
11. Personalizing your own food, 3D food printing at home applications
12. Consumer's acceptance on 3D Food Printing technology for personalized food manufacturing
2. Personalized nutrition for a healthy and active life
3. Controlling food structure at different length scale to maximize healthy and functional benefits
4. 3D Food Printing. Technical backgrounds and new insight to control processing variables
5. Printable food formula for customized food products
6. Designing virtual model for customized 3D architecture of printed food
7. Programmable food texture by 3D printing
8. Customizing visual aspect, taste and aroma of food by 3D and 4D printing
9. Post-processing and safety of 3D printed food products
10. Customization of food by 3D printing for a medium-large audience
11. Personalizing your own food, 3D food printing at home applications
12. Consumer's acceptance on 3D Food Printing technology for personalized food manufacturing
- No. of pages: 288
- Language: English
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Paperback ISBN: 9780323857536
- eBook ISBN: 9780323856348
CS
Carla Severini
Carla Severini holds a PhD in Food Biotechnology at University of Florence, Italy. She is a full professor in Food Science and Technology at the Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia (Italy). She has achieved the National Scientific Enabling for full professor and is specialized in Food Chemistry and Technology (University of Bologna). Since 1991 she has been teacher in Food Science and Technology at Universities of Udine, Florence, Bologna and Foggia. She was President of the graduation degree in Food Science and Technology of University of Foggia. She has been tutor of 85 second level thesis and 9 PhD students and is author of over than 200 scientific papers on Food Science and Technology published in scientific journals or presented at international congresses.
Affiliations and expertise
Full Professor in Food Science and Technology, Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Apulia, ItalyAD
Antonio Derossi
Antonio Derossi holds a PhD in Food Science and Biotechnology, Department of Food Science, University of Foggia, Italy. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Senior Researcher at the Department of Science of Agriculture, Food and Environment (SAFE) - University of Foggia, Italy. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.
Affiliations and expertise
Senior Researcher, Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Apulia, Italy