Preface1. Introduction to 3D printing technology2. 3D printing approaches3. Food components and their role in printability4. Factors affecting printability of foods5. Printability and techniques6. Natively printable foods7. Pre-processing of non-printable foods8. Alternative ingredients used in food printing9. Post-processing of 3D printed foods10. 4D printing technology11. Applications of food 3D printing technology12. Integrating encapsulation technique with 3D food printing13. Integrating electrohydrodynamic processes with food 3D printing14. Globalization of printed foods and consumer perception to 3D printed foods15. Food industry market trends and consumer preferences16. Safety, challenges, and research needs
C. Anandharamakrishnan, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India.Jeyan A. Moses, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India.T. Anukiruthika, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India.
