About this Research Topic
3D printing, also called additive manufacturing, has far-reaching potential in the food industry and opens the door to the possibility of customization of food products. It can be used to produce a wide variety of value-added products including personalized foods, novel meat products using stem cells, and can be used to create more appealing foods for those living with dysphagia. Beyond these possibilities, it can also potentially be used to create a new set of interactions that transform eating behaviors and experiences. But, for novel food technology to be successful, it must be acceptable to consumers.
This Research Topic aims to thoroughly investigate both the sensory properties, consumer attitudes, and nutritional benefits of 3D printed foods, as well as the possibility for a new set of interactions through the lens of 3D printed food. 3D printing is a novel processing method that can solve many issues facing the food industry (ex. aging population, sustainability) as well as create new possibilities of traceability in which the food itself can be tracked—its origin, genetics, etc. However, the possibilities and benefits of 3D printing technology need to be more thoroughly investigated. In this Research Topic, we welcome original research and reviews exploring sub-topics about 3D printed foods including, but not limited to:
- Exploration of the sensory properties, consumer acceptance, and nutritional benefits of 3D printed foods.
- Investigation of the potential for new human-food interactions and experiences created by 3D printed foods.
- Research on digital food processing methods and their applications in 3D printing.
- Analysis of the possibilities and challenges of traceability in 3D printed foods, including origin and source verification.
- Study of the potential of 3D printing to address issues facing the food industry, such as sustainability and an aging population.
This Research Topic aims to thoroughly investigate both the sensory properties, consumer attitudes, and nutritional benefits of 3D printed foods, as well as the possibility for a new set of interactions through the lens of 3D printed food. 3D printing is a novel processing method that can solve many issues facing the food industry (ex. aging population, sustainability) as well as create new possibilities of traceability in which the food itself can be tracked—its origin, genetics, etc. However, the possibilities and benefits of 3D printing technology need to be more thoroughly investigated. In this Research Topic, we welcome original research and reviews exploring sub-topics about 3D printed foods including, but not limited to:
- Exploration of the sensory properties, consumer acceptance, and nutritional benefits of 3D printed foods.
- Investigation of the potential for new human-food interactions and experiences created by 3D printed foods.
- Research on digital food processing methods and their applications in 3D printing.
- Analysis of the possibilities and challenges of traceability in 3D printed foods, including origin and source verification.
- Study of the potential of 3D printing to address issues facing the food industry, such as sustainability and an aging population.
Keywords: 3D printed food, additive manufacturing, printing, sensory, consumer attitude, digital food processing
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
