Making Food Personalized by 3D Printing Technology

Table of Contents

1. Introduction. Does 3D Food Printing help to create Personalized food?
2. Personalized nutrition for a healthy and active life
3. Controlling food structure at different length scale to maximize healthy and functional benefits
4. 3D Food Printing. Technical backgrounds and new insight to control processing variables
5. Printable food formula for customized food products
6. Designing virtual model for customized 3D architecture of printed food
7. Programmable food texture by 3D printing
8. Customizing visual aspect, taste and aroma of food by 3D and 4D printing
9. Post-processing and safety of 3D printed food products
10. Customization of food by 3D printing for a medium-large audience
11. Personalizing your own food, 3D food printing at home applications
12. Consumer's acceptance on 3D Food Printing technology for personalized food manufacturing

Authors

Carla Severini Full Professor in Food Science and Technology, Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Apulia, Italy. Carla Severini holds a PhD in Food Biotechnology at University of Florence, Italy. She is a full professor in Food Science and Technology at the Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia (Italy). She has achieved the National Scientific Enabling for full professor and is specialized in Food Chemistry and Technology (University of Bologna). Since 1991 she has been teacher in Food Science and Technology at Universities of Udine, Florence, Bologna and Foggia. She was President of the graduation degree in Food Science and Technology of University of Foggia. She has been tutor of 85 second level thesis and 9 PhD students and is author of over than 200 scientific papers on Food Science and Technology published in scientific journals or presented at international congresses. Antonio Derossi Senior Researcher, Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Apulia, Italy. Antonio Derossi holds a PhD in Food Science and Biotechnology, Department of Food Science, University of Foggia, Italy. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Senior Researcher at the Department of Science of Agriculture, Food and Environment (SAFE) - University of Foggia, Italy. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.