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http://dx.doi.org/10.23093/FSI.2016.49.4.64

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

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)
Publication Information
Food Science and Industry / v.49, no.4, 2016 , pp. 64-69 More about this Journal
Abstract
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.
Keywords
3D printing; food processing; food materials; innovative foods;
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