Dear Colleagues:

This special Issue on 3D Food Printing will highlight emerging advances across materials, processes, and applications in digitally fabricated foods. It will cover formulation for printable food inks (including rheology, texture design, and nutrition tailoring), process and instrumentation in extrusion-based and hybrid printing platforms, and post-processing techniques such as cooking, drying, and structuring. The issue will also emphasize applications ranging from personalized nutrition and elderly-care foods to functional ingredients, plant-based alternatives, and sustainable manufacturing.

Key words:

3D Food Printing; Food inks; Nutrition