Food Additive Manufacturing: Materials, Process, and Products - Hardcover

Hardcover

ISBN 10: 1032615893 ISBN 13: 9781032615899

Publisher: CRC Press, 2026

Synopsis

In 3D food printing, an object is built layer by layer from a 3D computer design without the use of molds or assembly steps. Food Additive Manufacturing provides up‑to‑date, comprehensive, and novel information about 3D food printing, featuring both research and industry perspectives. It discusses the fundamentals of food additive manufacturing, including material characteristics, formulations, slicing/modeling, and precise/efficient printing. It also explains different food additive manufacturing processes, including pretreatment, post‑treatment, and intelligent detection during the printing process. It shows how 3D printing can be used for personalized nutrition, visually appetizing foods, and customized food textures. With highly detailed assessments of industry technologies and capabilities, this book will suit any professional seeking to advance their understanding of 3D printing processes and their application to the food industry.

Key Features:

• Provides creative information in 3D/4D/5D food printing
• Presents novel ideas and applications for 3D‑printed food products
• Provides practical examples for such applications as easy‑to‑swallow and digestible foods

About this title

About the Author

Min Zhang is a senior professor at Jiangnan University and currently the director of the International Joint Laboratory (Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in research and teaching of fresh food processing and preservation for over 25 years, and he has supervised more than 240 graduated Master & PhD students (including 64 PhD students) and over ten postdoctors from 1997. In recent years, his special attention has been paid to Emerging and Novel Food Technologies, including Food Additive Manufacturing. The new technologies and products developed by his group jointly with leading food companies have been authorized by more than 260 invention patents in China and over ten developed countries. He has authored more than 790 papers in international peer‑reviewed journals as corresponding author, and he was selected for the list of “Chinese Highly Cited Scholars” by Elsevier (2014–present) and the list of “Highly Cited Scientists” by Clarivate (2021–2022). His research achievements won several important awards including the China National Scientific and Technological Progress Award in 2012, the Arun S. Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People’s Republic of China in 2019.

Zhenbin Liu is an associate professor in the School of Food Science and Technology at Shaanxi University of Science and Technology. His research focuses on fresh food preservation and processing, material properties, and product development of dysphagia diets. He has published more than 40 peer‑reviewed papers with seven ESI highly cited papers. He was consecutively awarded the honor of “World’s Top 2% Scientists” for 3 years (2022–2024) by the standardized citation indicators, Elsevier BV. His research achievements have earned him the honorary titles of “Provincial Outstanding Young Talent of Shaanxi Province”, as well as the “First Prize for Scientific and Technological Progress” awarded by the China General Chamber of Commerce.

Zhongxiang Fang is a professor at the School of Agriculture, Food and Ecosystem Science, The University of Melbourne, Australia. His research focuses on the impact of processing and preservation technologies on food quality and safety, metabolism and microencapsulation of food bioactive compounds, food active packaging, and emerging food processing technologies, including food 3D printing and plant-protein-based meat analogs. He has guided ten Ph.D. students to completion, published more than 270 peer‑reviewed papers, and registered nine patents. He was listed as one of the World’s Top 2% Scientists from 2021–2024 by the standardized citation indicators, Elsevier BV. He was an assessor of research grants for France, Kazakhstan, Poland, Switzerland, the United Arab Emirates, the European Science Foundation, and the International Science Foundation. He was the awardee of the 2022 Australian Institute of Food Science and Technology Jack Kefford Award and the 2023 Bruce Chandler Award, and the 2024 Outstanding Drying Book Award at the 23rd International Drying Conference.

Baoguo Xu is an associate professor at Jiangsu University, specializing in food 3D/4D printing and food physical processing technologies. He has published over 100 academic papers, including 90+ SCI‑indexed articles featuring eight ESI highly cited papers and one hot paper, with total citations exceeding 7,500 and an H‑index of 45. His innovations have resulted in 20+ authorized/applied invention patents, including two PCT‑authorized patents. Notably, he has been consecutively recognized on the “World’s Top 2% Scientists” list (2023–2025). His research achievements have earned him prestigious awards including the 2023 Anhui Provincial Science and Technology Second Prize, the 2024 China Light Industry Federation Science and Technology Second Prize, and the 2024 Drying Technology Young Scientist Award.

Edition details

• Publisher: CRC Press
• Publication date: 2026
• Language: English
• ISBN 10: 1032615893
• ISBN 13: 9781032615899
• Binding: Hardcover
• Edition number: 1
• Number of pages: 612
• Editor: Zhang Min, Liu Zhenbin, Fang Zhongxiang, Xu Baoguo