3D Food Printing: Future Outlooks and Applications in Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 27 February 2026 | Viewed by 27
Special Issue Editors
Interests: 3D food printing; food chemistry; functional foods; microbiota; metabolism
Interests: 3D food printing; aquatic product processing; storage; food nutrition; functional evaluation; multi-omics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
3D food printing represents a revolutionary approach to food processing that combines digital fabrication technologies with culinary innovation. This emerging technology offers unprecedented opportunities to customize food products for specific nutritional needs, create complex geometric structures previously impossible to achieve through conventional methods, and potentially transform food manufacturing, distribution, and consumption patterns. As global food systems face mounting challenges related to sustainability, resource efficiency, and personalized nutrition, 3D food printing presents promising solutions across multiple domains.
This Special Issue aims to explore the latest advances, applications, and future prospects of 3D food printing technologies in food processing. We welcome research papers, reviews, and perspective articles addressing the technical innovations, material formulations, nutritional aspects, consumer acceptance, sustainability implications, and commercial applications of 3D food printing, with the goal of advancing this transformative technology toward practical implementation in our food systems.
Dr. Meiqi Fan
Prof. Dr. Chuan Li
Guest Editors
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 2900 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
- additive manufacturing
- food processing innovation
- personalized nutrition
- food texture design
- sustainable food production
- food material science
- digital gastronomy
- food structure engineering
- future food technology
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