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

Celalettin Değerli, Sedef Nehir El


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.


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

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

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: