Overview

An up-to-date and authoritative discussion of 4D food printing and its applications In 4D Printing of Foods: Fundamentals, Applications and Prospects, a team of distinguished researchers deliver a comprehensive discussion of the fundamentals of food printing approaches, introducing the concept of 4D printing. The book highlights 4D printing’s application to the food industry and explains the principles and methodologies involved. Readers will explore stimulus and material design, modeling and simulation. The authors introduce the global knowledge-base in 4D printing technology and application sectors, and then elaborate on stimulus responsiveness of food, highlighting the scope and approaches to transformations in shape, color, nutritive value, texture, flavor, aroma and cell growth. Key highlights include: A thorough introduction to physical, chemical and biological stimuli Practical discussions of 4D printing technology, including bibliometric analyses of the state-of-the-art Case studies on consumer preferences for food printing technologies Prospective applications in 4D, 5D, 6D and 7D printing technologies Perfect for food engineers, 4D Printing of Foods will also benefit other professionals working in biomaterials, sensory science, gastronomy, and digitalized food manufacturing.

Full Product Details

Author:   C. Anandharamakrishnan (CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), India) ,  Jeyan A. Moses (National Institute of Food Technology, India) ,  P. Santhoshkumar (National Institute of Food Technology, India)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 17.50cm , Height: 2.50cm , Length: 25.10cm
Weight:   0.794kg
ISBN:  

9781394305308

ISBN 10:   1394305303
Pages:   336
Publication Date:   25 December 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock  
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Table of Contents

Preface xi 1 Introduction to Food Printing Technology 1 1.1 Introduction 1 1.2 Advances in Food Customization 2 1.3 Additive Manufacturing and 3D Printing 5 1.4 Fundamental Concepts of 3D Food Printing 6 1.5 Nomenclature/Terminologies Related to Food Printing 7 1.6 Food Printability 9 1.7 3D Food Printing Types 11 1.8 Hardware Requirements and 3D Printer Configurations 18 1.9 Software Requirements 18 1.10 Conclusion 19 2 3D Food Printing and Emerging Applications 27 2.1 Introduction 27 2.2 Emerging Concepts in 3D Food Printing 28 2.3 Application Segments –3D Food Printing 33 2.4 Conclusion 40 3 Postprinting and Postprocessing: Need, Methods, and Quality Assessment 49 3.1 Introduction 49 3.2 Postprinting Stability and Applicability 50 3.3 Postprocessing Methods and Impact on Quality 52 3.4 Approaches for Quality Assessment 55 3.5 Challenges and Future Needs 64 3.6 Scope for Four-Dimensional (4D) Printing 64 3.7 Conclusion 65 4 Fundamentals of 4D Printing Technology 73 4.1 Introduction 73 4.2 Fundamental Concepts and Definitions 74 4.3 Laws of 4D Printing 78 4.4 Nature-Inspired Concepts in 4D Printing 79 4.5 Materials in 4D Printing 83 4.6 Printers in 4D Printing 93 4.7 Mathematical Modeling in 4D Printing 99 4.8 Current State of the Art 101 4.9 Conclusion 102 5 Expanding Avenues in 4D Printing Technology 109 5.1 Introduction 109 5.2 Sector-Specific Applications 110 5.3 Applications in Life Sciences 113 5.4 Interdisciplinary Approaches 122 5.5 Challenges and Research Needs 127 5.6 Conclusion 127 6 Printing Foods in the Fourth Dimension 137 6.1 Introduction 138 6.2 From 3D to 4D Printing 139 6.3 Defining 4D Food Printing 139 6.4 Stages in 4D Printing of Foods 141 6.5 Role of Smart/Intelligent Materials in 4D Food Printing 155 6.6 Dynamic/Intelligent Structure Changes in 4D Food 162 6.7 Application Range – Dynamic/Intelligent Structure Changes 172 6.8 Challenges and Future Aspects in 4D Food Printing 173 6.9 Conclusion 175 7 Stimuli in 4D Printing of Foods 185 7.1 Introduction 185 7.2 Engineering Structures Through Physical Stimuli 188 7.3 Engineering Structures Through Chemical Stimuli 195 7.4 Engineering Structures Through Biological Stimuli 198 7.5 Stimuli Effects on Smart/Intelligent Materials 201 7.6 Stimuli Effects on Sensory Properties of 4D-Printed Food 201 7.7 Challenges Associated with Stimuli in 4D Food Printing 202 7.8 Conclusion 203 8 5D, 6D, 7D Printing and Beyond 211 8.1 Introduction 211 8.2 Evolving from 4D Printing – Need and Approaches 214 8.3 5D Printing 217 8.4 6D Printing 219 8.5 7D Printing 221 8.6 Current Research Status of 5D, 6D, and 7D Printing Technologies 221 8.7 5D and 6D Printer Configurations 222 8.8 5D and 6D Printing: Non-food Applications 222 8.9 5D and 6D Printing: Food Applications 224 8.10 Prospects and Opportunities in 5D, 6D, and 7D Printing 225 8.11 Conclusion 225 9 Consumer Perception Toward Food Printing Technologies 233 9.1 Introduction 233 9.2 Studies on Consumer Perception of Printed Foods 234 9.3 Consumer Perception: 3D vs. 4D Food Printing 244 9.4 Consumer Behavior and Food Choices Toward Food Printing 246 9.5 Changing Consumer Dynamics: Increasing Awareness and Popularity 249 9.6 Tools and Approaches for Enhancing Consumer Knowledge 249 9.7 Conclusion 250 10 Research and Commercialization Status: Food Printing Technologies 255 10.1 Introduction 255 10.2 Bibliometric Analysis – Food Printing Technologies 261 10.3 Research Funding for Food Printing Technologies 273 10.4 Current Commercialization Status and Globalization of Food Printing Technologies 274 10.5 Techno-feasibility and Challenges 276 10.6 Conclusion 279 11 Digitalization and the Future of Food Printing Technology 283 11.1 Introduction 283 11.2 Futuristic Applications – 4D Onward Technologies 285 11.3 Information and Communication Technology (ICT)-Assisted Concepts 289 11.4 Sustainability in Food Printing Technology 300 11.5 Conclusion 301 References 302 Index 311

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Author Information

C. Anandharamakrishnan, PhD, is Director, CSIR – National Institute for Interdisciplinary Science and Technology (NIIST), India. Jeyan A. Moses, PhD, is an Assistant Professor at the National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM -T), India. P. Santhoshkumar is a PhD researcher at the University of Foggia, Italy.

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