Fundamentals of 3D Food Printing and Applications

Dr. Fernanda Condi de Godoi graduated from the State University of Maringá (Brazil) with a degree in chemical engineering. Since she was awarded her PhD in 2013 at the State University of Campinas (Brazil), her research interests lie in the role of biopolymers in a variety of processes, such as metal ion recovery from aqueous systems, and the development of lithium sulphur batteries. Before moving to Belgium, Dr. Godoi held a postdoc position within the School of Agriculture and Food Sciences at The University of Queensland (Australia). Currently, Dr. Godoi works at the Tessenderlo Innovation Center as an R & D expert. Her current research focuses on the functionality of biopolymers applied in food multicomponent systems, including microencapsulation of food ingredients and design of new textures with tailored nutritional content by means of 3D food printing technology.Professor Bhesh Bhandari has been associated with the University of Queensland for the last 28 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published seven co-edited books and more than 400 book chapters and research papers. His publications have been cited nearly 22,000 times (2020), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters and by Clarivate in 2019. He was also listed as a leading researcher in Australia in Food Science and Technology discipline by The Australian in 2020. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach.

1. An Introduction to the Principles of 3D-food Printing
2. 3D Food Printing Technologies and Factors Affecting Printing Precision
3. Critical Variables for Quality in Manufacturing 3D Printed Food
4. Cereal-based and Insect-enriched Printable Food: From Formulation to Post Processing Treatments: Status and Perspectives
5. 3D Printed Food from Fruit and Vegetables
6. 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink jetting
7. Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing
8. Material, Process and Business Development for 3D Chocolate Printing
9. Creation of Food Structures through Binder Jetting
10. 3D Food Printing Technology at Home, Domestic Application
11. Prosumer Driven 3D Food Printing: Role of Digital Platforms in Future 3d Food Printing Systems
12. Safety and Labeling of 3D-Printed Food
13. Future Outlook of 3D Food Printing