Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

Autor: Derossi A; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy. antonio.derossi@unifg.it., Spence C; Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK., Corradini MG; Department of Food Science and Arrell Food Institute, University of Guelph, Guelph, ON, Canada., Jekle M; Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Fahmy AR; Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Caporizzi R; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy., Devahastin S; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand., Moses JA; Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Thanjavur, Tamil Nadu, India., Le-Bail A; Oniris GENEPEA UMR CNRS, Nantes, France., Zhou W; Department of Food Science and Technology, National University of Singapore, Singapore, Singapore., Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China., Bhandari B; School of Agriculture and Food Sustainability, University of Queensland, Brisbane, QLD, Australia., Severini C; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy.
Jazyk: angličtina
Zdroj: NPJ science of food [NPJ Sci Food] 2024 Aug 21; Vol. 8 (1), pp. 54. Date of Electronic Publication: 2024 Aug 21.
DOI: 10.1038/s41538-024-00296-5
Abstrakt: The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.
(© 2024. The Author(s).)
Databáze: MEDLINE
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