Fundamentals of 3D Food Printing and Applications, Second Edition
offers a broad overview of 3D printing technology applied to food.
This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs.
Chapters cover new trends and demands, such as changes in consumer preferences, new regulations, and new applications of 3D printing technology in the food industry.
It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food.
In addition, the book covers the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing.
Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout.
Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.
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