A Review on Food Production with 3 Dimensional (3D) Printing Technology

Authors

  • Celalettin Değerli Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir
  • Sedef Nehir El Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

DOI:

https://doi.org/10.24925/turjaf.v5i6.593-599.1062

Keywords:

Customized products, 3D Food printing, Printability, Food design, Additive manufacturing

Abstract

Three dimensional (3D) printing technology, have been quite popular in recent years. It came out first in the area of material production, but now, it has been applied on the other possible fields like food production. In this review, historical period of 3D printing, 3D printer types and working principles, studies on 3D food printing until today and the raw materials used in this studies were investigated. Studies on food printing was also categorised according to food types. Also, the impacts of 3D printing technology on food sector from the point of producer and consumer and future needs were discussed.

Author Biographies

Celalettin Değerli, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

Gıda Bilimleri Ana Bilim Dalı, Beslenme Bilim Dalı - Yüksek Lisans Öğrencisi

Sedef Nehir El, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

Gıda Bilimleri Ana Bilim Dalı, Beslenme Bilim Dalı - Profesör Doktor

Published

12.07.2017

How to Cite

Değerli, C., & El, S. N. (2017). A Review on Food Production with 3 Dimensional (3D) Printing Technology. Turkish Journal of Agriculture - Food Science and Technology, 5(6), 593–599. https://doi.org/10.24925/turjaf.v5i6.593-599.1062

Issue

Section

Food Technologies