3D Printing Technology Usage and Application in Food Industry
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 January 2027 | Viewed by 223
Editor
Special Issue Information
Dear Colleagues,
3D food printing technology, as an emerging digital additive manufacturing method, is gradually transforming the traditional food processing industry. Based on digital models, this technology uses methods such as extrusion, selective laser sintering, inkjet printing and adhesive spraying to layer food raw materials. Its core objective is to achieve precise food processing and personalized customization, allowing for the precise control of product shape, texture, nutritional content and flavor according to the nutritional needs and physiological conditions of different groups (such as common consumers, patients with swallowing disorders, diabetics, the elderly, etc.). Additionally, this technology can utilize food by-products and reduce raw material waste, providing a new path for addressing global food security challenges and promoting sustainable production. Although it still faces challenges such as limited printing materials, high costs and food safety issues, 3D food printing has already demonstrated broad application prospects in special diets, health food, functional food and even space food.
Dr. Hongxia Wang
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 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-anonymized 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
- food materials
- rheology
- special diets
- functional food
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.
