4D Printing of Foods

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 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 stimuliPractical discussions of 4D printing technology, including bibliometric analyses of the state-of-the-artCase studies on consumer preferences for food printing technologiesProspective 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.

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