3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.
1. Chapter One. Introduction to 3D printing for food products - p. 3 2. Chapter Two. Materials science for 3D food printing - p. 35 3. Chapter Three. Technological overview of 3D printers for food products - p. 65 4. Part Two. Methodologies and processes used in 3D printing of food products - p. P2 5. Chapter Four. Evaluation of changes in rheological and spectral characteristics of food inks during extrusion 3D printing - p. 87 6. Chapter Five. 3D scanning, digital modelling, and software algorithms for food design in 3D printing of food products - p. 117 7. Chapter Six. Printable food in future: Material structure and property of 3D food ink - p. 153 8. Part Three. Sustainable innovations in food production through 3D printing - p. P3 9. Chapter Seven. Utilizing 3D printing for customized nutrition and sustainability in institutional food services - p. 179 10. Chapter Eight. 3D Printing's impact on sustainable food supply chain management - p. 209 11. Chapter Nine. Advancing 3D printing in food systems for a sustainable circular economy and waste management - p. 249 12. Chapter Ten. 3D printed foods for the future: Integrating halal standards, environmental sustainability, social benefit, and economic efficiency - p. 283 13. Part Four. Examining case studies: 3D printing of food products for sustainable solutions - p. P4 14. Chapter Eleven. Case study I: Health and wellness applications of 3D printed food - p. 303 15. Chapter Twelve. Case study II: Environmental impact assessment of 3D printed food - p. 353 16. Part Five. Various aspects of 3D printing in sustainable food production - p. P5 17. Chapter Thirteen. Improving printing performance of the 3D food printing process and fundamental design principles - p. 375 18. Chapter Fourteen. Types of 3D printing and their applications in the food industry - p. 413 19. Glossary - p. 427 20. Nomenclature - p. 431 21. Index - p. 433
3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.
1. Chapter One. Introduction to 3D printing for food products - p. 3 2. Chapter Two. Materials science for 3D food printing - p. 35 3. Chapter Three. Technological overview of 3D printers for food products - p. 65 4. Part Two. Methodologies and processes used in 3D printing of food products - p. P2 5. Chapter Four. Evaluation of changes in rheological and spectral characteristics of food inks during extrusion 3D printing - p. 87 6. Chapter Five. 3D scanning, digital modelling, and software algorithms for food design in 3D printing of food products - p. 117 7. Chapter Six. Printable food in future: Material structure and property of 3D food ink - p. 153 8. Part Three. Sustainable innovations in food production through 3D printing - p. P3 9. Chapter Seven. Utilizing 3D printing for customized nutrition and sustainability in institutional food services - p. 179 10. Chapter Eight. 3D Printing's impact on sustainable food supply chain management - p. 209 11. Chapter Nine. Advancing 3D printing in food systems for a sustainable circular economy and waste management - p. 249 12. Chapter Ten. 3D printed foods for the future: Integrating halal standards, environmental sustainability, social benefit, and economic efficiency - p. 283 13. Part Four. Examining case studies: 3D printing of food products for sustainable solutions - p. P4 14. Chapter Eleven. Case study I: Health and wellness applications of 3D printed food - p. 303 15. Chapter Twelve. Case study II: Environmental impact assessment of 3D printed food - p. 353 16. Part Five. Various aspects of 3D printing in sustainable food production - p. P5 17. Chapter Thirteen. Improving printing performance of the 3D food printing process and fundamental design principles - p. 375 18. Chapter Fourteen. Types of 3D printing and their applications in the food industry - p. 413 19. Glossary - p. 427 20. Nomenclature - p. 431 21. Index - p. 433
