Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis.

Journal of food science and technology·2026
Same author

High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability.

Bioresource technology·2026
Same author

Fe/N Co-Doped TiO<sub>2</sub> as Photocatalyst for Methyl Orange Degradation and Photocatalytic Film Synergized With LED Light for Preservation of Prepared Vegetable Mixture.

Journal of food science·2025
Same author

Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology.

Current opinion in biotechnology·2025
Same author

Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage.

Food chemistry·2025
Same author

Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN).

Food chemistry·2025

Related Experiment Video

Updated: Mar 31, 2026

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer
08:01

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer

Published on: March 2, 2020

10.7K

Recent development in 3D food printing.

Fan Yang1, Min Zhang1,2, Bhesh Bhandari3

  • 1a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi, Jiangsu , China.

Critical Reviews in Food Science and Nutrition
|October 20, 2015
PubMed
Summary
This summary is machine-generated.

3D food printing offers convenient, low-cost, customized food fabrication with precise nutrition control. This study explores recent advancements in food printing technology and ingredient properties for optimized 3D food manufacturing.

Keywords:
3D printingfoodmaterialsnew developmentsphase temperature

More Related Videos

3D Printing of Preclinical X-ray Computed Tomographic Data Sets
11:06

3D Printing of Preclinical X-ray Computed Tomographic Data Sets

Published on: March 22, 2013

41.1K
Printing Thermoresponsive Reverse Molds for the Creation of Patterned Two-component Hydrogels for 3D Cell Culture
10:49

Printing Thermoresponsive Reverse Molds for the Creation of Patterned Two-component Hydrogels for 3D Cell Culture

Published on: July 10, 2013

15.7K

Related Experiment Videos

Last Updated: Mar 31, 2026

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer
08:01

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer

Published on: March 2, 2020

10.7K
3D Printing of Preclinical X-ray Computed Tomographic Data Sets
11:06

3D Printing of Preclinical X-ray Computed Tomographic Data Sets

Published on: March 22, 2013

41.1K
Printing Thermoresponsive Reverse Molds for the Creation of Patterned Two-component Hydrogels for 3D Cell Culture
10:49

Printing Thermoresponsive Reverse Molds for the Creation of Patterned Two-component Hydrogels for 3D Cell Culture

Published on: July 10, 2013

15.7K

Area of Science:

  • Food Science
  • Manufacturing Engineering
  • Robotics

Background:

  • 3D printing enables digital fabrication through layer-by-layer deposition.
  • The food industry is exploring 3D printing for localized manufacturing.
  • This technology promises customized food products and precise nutrition control.

Purpose of the Study:

  • To introduce recent developments in food printing technology.
  • To analyze material properties of food ingredients for 3D food matrix design.
  • To investigate the relationship between process parameters and printed food properties.

Main Methods:

  • Review of recent advancements in food printing.
  • Analysis of food ingredient material properties relevant to 3D printing.
  • Investigation of process parameters influencing printed food characteristics.

Main Results:

  • 3D printing facilitates customized food fabrication with enhanced convenience.
  • Material properties of food ingredients are crucial for designing printable food structures.
  • Process parameters significantly impact the final properties of 3D printed food.

Conclusions:

  • 3D food printing represents a new era in localized, digital food manufacturing.
  • Understanding ingredient properties and process parameters is key to successful food printing.
  • This approach enables precise nutrition control and customized food production.