2019
Overview
3D food printing is an additive manufacturing process that deposits edible materials layer by layer to create three-dimensional food structures with precise geometries and customized nutritional profiles. While the journal 3D Printing and Applications has not published articles exclusively focused on food printing applications, its coverage of bioprinting and biomaterial research provides relevant foundational knowledge for this emerging field. Published work has examined the coupling of 3D bioprinting with organ-on-a-chip technology to create biomimetic systems, explored biocompatible materials and scaffold design for tissue engineering, and addressed intellectual property challenges under copyright law as they apply to digital manufacturing processes. These contributions are significant because 3D food printing shares core technical challenges with bioprinting, including the need for printable materials with appropriate rheological properties, layer adhesion, and structural integrity. The technology matters for its potential to personalize nutrition, reduce food waste through precise portion control, create novel textures for populations with swallowing difficulties, and enable on-demand food production in resource-limited environments such as space missions or remote locations.
Research published in this journal
3 peer-reviewed articles, ranked by relevance. Each links to its DOI.
2020
2018
How this research is being cited
The 3 articles above have been cited 2 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
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2025 · Springer tracts in additive manufacturing
A sample of recent works citing this journal's research on 3D Food Printing, linking to each citing work.