3D Printing and Additive Manufacturing in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2026 | Viewed by 1108
Special Issue Editors
Interests: 3D printing; high internal phase emulsions; octenyl succinic anhydrate starch; xanthan gum
Interests: starch biosynthesis-structure-functional properties; starch digestion and low GI foods preparation; designing, preparation and characterization of functional starch based materials
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Three-dimensional printing/additive manufacturing in foods is an emerging interdisciplinary field that combines food science, engineering, and digital technologies to create customized, complex, and functional food products. This topic explores innovations in food formulation, printing techniques (such as extrusion-based or inkjet printing), material properties, and post-processing methods. Key applications include personalized nutrition, sustainable food production, novel textures and aesthetics, and functional foods enriched with bioactive compounds. The field aims to revolutionize the way we design, produce, and consume food in the future. We welcome original research articles, reviews, and case studies that address, but are not limited to, the following themes:
- Three-dimensional food printing;
- Additive manufacturing;
- Food inks;
- Personalized nutrition;
- Food rheology;
- Protein-based inks;
- Polysaccharide-based inks;
Dr. Changsheng Wang
Prof. Dr. Xingxun Liu
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.
Keywords
- three-dimensional food printing
- additive manufacturing
- food inks
- personalized nutrition
- food rheology
- protein-based inks
- polysaccharide-based inks
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
