Special Issue "Utilization of Food By-Products Using 3D-Printing Technology"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 15 September 2023 | Viewed by 90

Special Issue Editors

Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: cereal by-products; cereal chemistry; dough rheology; sourdough fermentation; extrusion 3D printing; high-intensity ultrasound; enzyme activity; bakery products
Križevci College of Agriculture, Milislava Demerca 1, HR-48260 Križevci, Croatia
Interests: research methodology; biostatistics; food technology; biotechnology; agriculture

E-Mail Website
Guest Editor Assistant
Križevci College of Agriculture, Milislava Demerca 1, HR-48260 Križevci, Croatia
Interests: food processing; food by-products; food 3D printing; non-thermal technologies

Special Issue Information

Dear Colleagues,

As people become more aware of the relationship between nutrition and health, the food industry is striving to develop new products enriched with nutritionally valuable ingredients such as dietary fiber, polyphenols, or vitamins, as well as functional products that have a positive effect on human health. Various by-products of the food industry are known to be rich sources of nutraceuticals, bioactive compounds, and inherently functional. In addition, waste management is one of the most important components of the food industry. As an aspect of sustainability, it could be minimized by using food by-products in three-dimensionally (3D) printed foods. Recently, 3D printing has emerged as a promising technology for producing foods with complex and tailored shape, texture, and nutritional content, thus offering an option of printing food by-products into more visually and psychologically appealing products. Three-dimensional printing represents a novel approach for producing nutritionally adapted and balanced food products and provides a possibility of using alternative ingredients.

This Special Issue of Foods will summarize important scientific contributions and advances in the field.

Dr. Dubravka Novotni
Dr. Siniša Srečec
Guest Editors

Dr. Matea Habuš
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • food by-products 
  • functional food 
  • bioactive compounds 
  • sustainability 
  • food processing 
  • 3D printing 
  • sensory evaluation

Published Papers

This special issue is now open for submission.
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