식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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3D 프린팅 기술과 미래식품산업의 응용

3D printing technology and its applications in the future food industry: a review

  • 윤형선 ((주)쓰리디시스템즈 코리아) ;
  • 이미현 (이화여자대학교 식품공학과) ;
  • 김현연 (이화여자대학교 식품공학과) ;
  • 김수진 (이화여자대학교 식품공학과) ;
  • 이소윤 (이화여자대학교 식품공학과) ;
  • 김연비 (이화여자대학교 식품공학과) ;
  • 유영선 (가톨릭대학교 생명공학전공) ;
  • 이진규 (이화여자대학교 식품공학과)
  • Yoon, Hyung-Sun (3D Systems Cooperation) ;
  • Lee, Mihyun (Department of Food Science and Engineering, Ewha Womans University) ;
  • Jin, Xuanyan (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Su-Jin (Department of Food Science and Engineering, Ewha Womans University) ;
  • Lee, Soyeon (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Yeon-Bi (Department of Food Science and Engineering, Ewha Womans University) ;
  • You, Young-Sun (Division of Biotechnology, The Catholic University of Korea) ;
  • Rhee, Jin-Kyu (Department of Food Science and Engineering, Ewha Womans University)
  • 발행 : 2016.12.31
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초록

The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.

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참고문헌

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