The Application of 3D Printing Technology in Foods: Printing Characteristics, Challenges and Prospects

Dear Colleagues,

3D printing technology is revolutionizing the food industry by enabling the development of complex, customizable, and nutritionally tailored food products. This technology utilizes various printing techniques, such as extrusion-based, inkjet, and binder jetting methods, each of which influences the texture, microstructure, and functional properties of printed foods. Key factors affecting printability include ingredient composition, rheological properties, and post-processing treatments. Despite the potential of 3D printing technology, several challenges must be addressed, including limitations in printable food materials, processing stability, scalability, and regulatory concerns regarding food safety and consumer acceptance. Future research aims to enhance material formulations, refine printing precision, and integrate advanced functionalities, such as the controlled deposition of nutrients and the encapsulation of bioactive compounds for improved stability and bioavailability. As advancements continue, 3D food printing is expected to play a crucial role in personalized nutrition, sustainable food production, and the development of novel gastronomic experiences.

Dr. Marta Igual-Ramo
Prof. Dr. Javier Martínez-Monzó
Dr. Purificación García-Segovia
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 250 words) can be sent to the Editorial Office for assessment.

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.