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Author:   Chaudhery Mustansar Hussain (Adjunct Professor and Director of Chemistry & EVSC Labs, Department of Chemistry and Environmental Science, New Jersey Institute of Technology (NJIT), Newark, NJ, USA) ,  Banu Yetkin Ekren (Cranfield University, UK)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.450kg
ISBN:  

9780443339165

ISBN 10:   0443339163
Pages:   440
Publication Date:   23 January 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

PART 1: FOUNDATIONS OF 3D PRINTING FOR FOOD PRODUCTS 1. Introduction to 3D Printing for Food Products 2. Materials Science and Food Fabrication for 3D Printing of Food Products 3. Technological Overview of 3D Printers for Food Products PART 2: METHODOLOGIES AND PROCESSES USED IN 3D PRINTING OF FOOD PRODUCTS 4. 3D Printing of Food Products for Sustainability Material Extrusion Techniques 5. 3D Scanning, Digital Modelling and Software Algorithms for Food Design in 3D Printing of Food Products 6. Post-processing, Finishing Techniques and Quality Control in 3D Printing of Food Products PART 3: SUSTAINABLE INNOVATIONS IN FOOD PRODUCTION THROUGH 3D PRINTING 7. Utilizing 3D Printing for Customized Nutrition and Sustainability in Institutional Food Services 8. 3D Printing's Impact on Sustainable Food Supply Chain Management 9. Advancing 3D Printing in Food Systems for a Sustainable Circular Economy and Waste Management 10. Implementing 3D Printing in Food Production for Sustainable Mass Customization and Meeting Consumer Preferences PART 4: EXAMINING CASE STUDIES: 3D PRINTING OF FOOD PRODUCTS FOR SUSTAINABLE SOLUTIONS 11. Case Study I: Health and Wellness Applications of 3D Printed Food 12. Case Study II: Environmental Impact Assessment of 3D Printed Food PART 5: VARIOUS ASPECTS OF 3D PRINTING IN SUSTAINABLE FOOD PRODUCTION 13. Evaluating the Lifecycle and Ethical Considerations for 3D-Printed Food Products 14. Market Dynamics, Economics, and Future Trends in Sustainable 3D Printing of Food Products

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Author Information

Chaudhery Mustansar Hussain is an adjunct professor and lab director in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), United States. His research is focused on sustainability, nanotechnology & advanced materials, environmental management, analytical chemistry, and other various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of several books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer. Dr. Banu Y. Ekren is a distinguished academic and Senior Lecturer specializing in Logistics and Supply Chain Management. Her prolific output includes not only articles in prestigious peer-reviewed journals but also book chapters and conference proceedings that reflect her broad expertise in simulation modelling, warehousing, and optimization techniques. Dr. Ekren’s work has not only been recognized by academic peers but has also seen wide application in practice, helping to advance the design and efficiency of supply chains and warehousing systems worldwide.

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