Food 3D printing combines digital software with treatment equipment to facilitate the customization of product structure, printability, and mass production. For successful Food 3D printing, it is crucial to select materials with appropriate physical and chemical properties. Food materials must exhibit proper flow characteristics, viscosity, rapid recovery behavior, and sufficient mechanical strength to ensure smooth extrusion from the nozzle and to maintain their shape after printing.

  In this special issue, we focus on systematically consolidate the latest research advances in preprocessing technologies for food 3D printing. It elucidates the new technologies, new equipments, new materials and the mechanistic effects of various processing approaches on the rheological properties and printability of food-based printing materials. By exploring these

areas, this special issue provides a systematic reference to support theoretical innovation and industrial applications in the field of Food 3D printing preprocessing.