Special Issue "3D Food Printing: Future Outlook and Application in Food Sector"

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

Deadline for manuscript submissions: 1 August 2020.

Special Issue Editor

Prof. Nesli Sözer
E-Mail Website1 Website2
Guest Editor
VTT Technical Research Centre of Finland Ltd, Tietotie 2, Espoo, FI-02044 VTT, Finland
Interests: food structure; rheology; 3D food printing; personalized food production; Food Economy 4.0

Special Issue Information

Dear Colleagues,

3D food printing is an emerging technology for personalized food production and still under development to detect extensive value-chains. The initial examples of 3D food printing were based on paste extrusion of rather simple ingredients, such as processed cheese, cake frosting, and chocolate dating back to 2007. The food expectations of contemporary consumers have increased further from convenient tasty food towards integrating elements of active participation, personalization, sustainability, health, and well-being. 3D Food printing is one potential production technology that could accommodate the aforementioned expectations of the consumer.

This Special issue is looking for contributions covering the following subjects:

  1. Ingredient and formulation requirements for 3D food printing and their characterization for diverse 3D printing technologies (e.g., paste extrusion, powder bed, ink jet printing);
  2. The development of novel food structures by 3D food printing;
  3. Delivery of personalized nutrition via 3D food printing;
  4. Consumer perspectives towards 3D printing technology and 3D-printed foods;
  5. Other related topics, such as business and market opportunities.

Prof. Nesli Sözer
Guest Editor

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 papers will be 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 monthly 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 1200 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.

Keywords

  • 3D food printing
  • paste extrusion
  • powder bed printing
  • sensory and texture properties
  • consumer preferences
  • business models
  • life cycle analysis

Published Papers

This special issue is now open for submission.
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