Emine Aşık-Canbaz*

Department of Food Technology, Isparta University of Applied Sciences, Türkiye

*Corresponding Author: Emine Aşık-Canbaz, Sarkikaraagac Vocational School, Isparta University of Applied Sciences, Türkiye.

Received: November 17, 2023; Published: December 01, 2023

Abstract

Urbanisation and industrialisation in the last century paved the way for today’s climate crisis, leading to the extinction of many fauna and flora and the degradation of renewable resources. Also, the world’s expected population of 9 billion in the next 20 years, triggered a growing need for sustainable ways to produce personalised, nutritious and healthy food [1]. 3D food printing technology is an innovative approach which lies at the front stage of evolution in food and nutrition technology in this regard.

References

1. "The Future of Food and Agriculture-Drivers and Triggers for Transformation”. The Future of Food and Agriculture 3(2022).
2. Burke-Shyne., et al. “3D food printing: Nutrition opportunities and challenges”. British Food Journal2 (2021): 649-663.
3. Nachal N., et al. “Applications of 3D printing in food processing”. Food Engineering Reviews3 (2019): 123-141.
4. Pereira Tatiana., et al. “Food texture design by 3D printing: A review”. Foods2 (2021): 320.
5. Sher Davide and Xavier Tutó. "Review of 3D food printing”. Temes de Disseny31 (2015): 104-117.
6. Escalante‐Aburto Anayansi., et al. “Advances and prospective applications of 3D food printing for health improvement and personalized nutrition”. Comprehensive Reviews in food Science and Food Safety6 (2021): 5722-5741.
7. Candoğan Kezban and Elvan Gökçen Bulut. "3D GIDA BASKISI: GÜNCEL DURUM VE GELECEK EĞİLİMLERİ”. Gıda1 (2020): 152-167.
8. Lin Clarice. "3D food printing: a taste of the future”. Journal of Food Science Education3 (2015): 86-87.
9. Baiano Antonietta. "3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues”. Food Reviews International5 (2022): 986-1016.
10. Kewuyemi Yusuf Olamide., et al. “Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products”. Critical Reviews in Food Science and Nutrition28 (2022): 7866-7904.
11. Anukiruthika T., et al. “3D printing of egg yolk and white with rice flour blends”. Journal of Food Engineering265 (2020): 109691.
12. Zhang Lu., et al. “3D printing of cereal-based food structures containing probiotics”. Food Structure18 (2018): 14-22.
13. Liu Zhenbin., et al. “Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability”. Food Research International128 (2020): 108795.
14. Li Phoebe., et al. "Intellectual property and 3D printing: a case study on 3D chocolate printing”. Journal of Intellectual Property Law and Practice4 (2014): 322-332.

Citation

Citation: Aşık-Canbaz. “Futurıstıc Nutrıtıon Era: 3d Prıntıng".Acta Scientific Nutritional Health 8.1 (2024): 01-02.

Copyright

Copyright: © 2024 Aşık-Canbaz. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.