3D Printing of Food Products for Sustainability

Name: 3D Printing of Food Products for Sustainability
Price: 175 USD
Availability: InStock
ISBN: 9780443339165

Innovation, Design and Applications

by Chaudhery Mustansar Hussain, Banu Yetkin Ekren

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443339165
eText ISBN	9780443339172
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	440

The 1st Edition of 3D Printing of Food Products for Sustainability provides a dedicated examination of additive manufacturing applications in food design. Editors Chaudhery Mustansar Hussain and Banu Yetkin Ekren organize technical contributions directed toward food scientists, technology entrepreneurs, PhD students, and university researchers. The volume establishes how engineered printing methods intersect with modern food fabrication standards.

Initial chapters detail the fundamentals of materials science alongside specific 3D printing hardware configurations. Progression through the text brings attention to operational methodologies, combining material extrusion processes with 3D scanning protocols, software algorithms, digital modeling, and post-processing quality control procedures.

The work further evaluates practical implementations, including institutional customized nutrition, sustainable supply chain management, mass customization, and circular economy waste management practices. Published by Academic Press across 440 pages, this volume offers structured technical guidance for advanced academic research environments and commercial development initiatives.

Chapter 1: Introduction to 3D Printing for Food Products
Chapter 2: Materials Science and Food Fabrication for 3D Printing of Food Products
Chapter 3: Technological Overview of 3D Printers for Food Products
Chapter 4: 3D Printing of Food Products for Sustainability Material Extrusion Techniques
Chapter 5: 3D Scanning, Digital Modelling and Software Algorithms for Food Design in 3D Printing of Food Products
Chapter 6: Post-processing, Finishing Techniques and Quality Control in 3D Printing of Food Products
Chapter 7: Utilizing 3D Printing for Customized Nutrition and Sustainability in Institutional Food Services
Chapter 8: 3D Printing's Impact on Sustainable Food Supply Chain Management
Chapter 9: Advancing 3D Printing in Food Systems for a Sustainable Circular Economy and Waste Management
Chapter 10: Implementing 3D Printing in Food Production for Sustainable Mass Customization and Meeting Consumer Preferences
Chapter 11: Case Study I: Health and Wellness Applications of 3D Printed Food
Chapter 12: Case Study II: Environmental Impact Assessment of 3D Printed Food
Chapter 13: Evaluating the Lifecycle and Ethical Considerations for 3D-Printed Food Products
Chapter 14: Market Dynamics, Economics, and Future Trends in Sustainable 3D Printing of Food Products