Connecting the Dots: The Synergy of 3D Printing InnovationsThese three books collectively illustrate the versatile and transformative nature of 3D printing technology. Bioprinting: Principles and Applications sets the stage by exploring how 3D printing is revolutionizing healthcare through the creation of biological tissues and organs. Digital Gastronomy extends the discussion to the culinary realm, showcasing the creative and practical applications of 3D printing in food design and production. Finally, 3D Printing and Additive Manufacturing provides a comprehensive overview of the technology's impact across various sectors, highlighting its potential to drive innovation and efficiency in manufacturing.

The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s)

This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food

Ein professioneller Leitfaden zu 3D- und 4D-Drucktechniken in der Biomedizin und Pharmazie. 3D and 4D Printing in Biomedical Applications führt fundiert in 3D- und 4D-Drucktechniken in der Biomedizin und Pharmazie ein. Dieses Fachbuch enthält Beiträge von internationalen Wissenschaftlern und Industrieexperten und bietet einen Überblick über das Thema, aktuelle Forschungsergebnisse und Innovationen zu Anwendungen in der Pharmazie und Biomedizin. Untersucht werden Prozessoptimierung, Innovationsprozesse, Engineering- und Plattformtechnologien. Darüber hinaus informiert das Werk über Entwicklungen in der Biomedizin, u. a. über Formgedächtnispolymere, Biofabrikation in 4D und Knochen aus dem Drucker. Eine Fülle von Themen werden behandelt und näher beleuchtet: Potenzial des 3D-Drucks für die Wirkstoffverabreichung, neue Fertigungsprozess, Bio-Scaffolding, neueste Trends und Herausforderungen für 3D- und 4D-Bioprinting in der Biofabrikation. Dieses wertvolle Referenzwerk - ist ein umfassender Leitfaden zu 3D- und 4D-Drucktechniken in der Biomedizin und Pharmazie. - informiert u. a. über die erste 3D-Druckplattform mit FDA-Zulassung für ein pharmazeutisches Erzeugnis. - enthält Reviews der derzeit verfügbaren pharmazeutischen Erzeugnisse, die per 3D-Druck hergestellt wurden. - präsentiert die jüngsten Fortschritte bei neuartigen Materialien für den 3D- und 4D-Druck und biomedizinische Anwendungen.

This book focuses on applications of three-dimensional (3D) printing in healthcare. It first describes a range of biomaterials, including their physicochemical and biological properties. It then reviews the current state of the art in bioprinting techniques and the potential application of bioprinting, computer-aided additive manufacturing of cells, tissues, and scaffolds to create organs in regenerative medicine. Further, it discusses the orthopedic applications of 3D printing in the design and fabrication of dental implants, and the use of 3D bioprinting in oral and maxillofacial surgery and in tissue and organ engineering. Lastly, the book examines the 3D printing technologies that are used for the fabrication of the drug delivery system. It also explores the current challenges and the future of 3D bioprinting in medical sciences, as well as the market demand.

3D Printing in Biotechnology: Current Technologies and Applications explains the basic designs and recent progress in the application of 3D printing within various biotechnology fields. The book is a compilation of the basic fundamentals, designs, current applications, and future considerations related to this emerging technology, and summarizes the promising application of 3D bioprinting. Chapters contain detailed state-of-the-art knowledge to assist in the development and design of 3D printers, with applications in the medical, food, and environmental fields. This book will appeal to researchers and students from different disciplines, including materials science and technology, food, agriculture, and various biomedical fields. The content includes industrial applications and fills the gap between the research conducted in the laboratory and practical applications in related industries. Offers an introduction to the emerging technologies and sectors in the field of 3D printing Discusses the development of sustainable materials and bio-inks Provides a guide for medical professionals and practitioners to incorporate current 3D printing technology into their medical practice Bridges the knowledge gap for current designs used in 3D printing technology for designing an efficient and innovative 3D printer Previews the technological basis for new farming practices and food engineering concepts utilizing 3D techniques