Food Additive Manufacturing

Prof. Min Zhang is a senior professor in 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 the research and teaching of fresh food processing and preservation for over 25 years, and supervised more than 210 graduated students & over 10 postdoctors from 1997. In recent years, his special attention has been paid to the Emerging & Novel Food Technologies including Food Additive Manufacturing. The new technologies / products developed by his group jointly with food leading companies have been authorized by more than 260 invention patents in China and over 10 developed countries. He authored more than 790 papers in international peer-review journals as corresponding author, and was selected into the list of "Chinese Highly Cited Scholars" by Elsevier (2014-now) and the list of "Highly Cited Scientists" by Clarivate(2021-2022). His research achievements in food research won several important awards including the China National Scientific and Technological Progress Award in 2012, 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.Dr. Zhenbin Liu is an associate professor at the School of Food Science & Technology, in Shaanxi University of Science and Technology. His research focus on fresh food preservation and processing, material properties and product development of dysphagia diets. Dr Liu has published more than 40 peer-reviewed papers with 6 ESI highly cited papers, and registered 10 patents. He was consecutively awarded the honor of “World’s Top 2% Scientists” for three years (2022-2024) by the Standardized citation indicators, Elsevier BV. His research achievements have earned him the honorary titles of “Provincial Outstanding Young Talent” and “Talent in the Three Regions of the Province,” as well as the “First Prize for Scientific and Technological Progress” awarded by the China National Light Industry Council.Dr Zhongxiang Fang is an associate professor at the School of Agriculture, Food and Ecosystem Science, The University of Melbourne, Australia. His research focuses on the mechanisms of food processing and preservation on food quality and safety, metabolism and microencapsulation of food bioactive compounds, food active packaging, and emerging food processing technology including food 3D printing and plant protein-based meat analogues. Dr Fang has guided 10 PhD students to completion, published more than 270 peer-reviewed papers, and registered 9 patents. He was listed as the World’s Top 2% Scientists in 2021-2024 by the Standardized citation indicators, Elsevier BV. He was an assessor of research grants of France, Kazakhstan, Poland, Switzerland, United Arab Emirates, European Science Foundation and International Science Foundation. Dr Fang was the awardee of the 2022Australian Institute of Food Science and Technology Jack Kefford Award and 2023 Bruce Chandler Award.Dr. Baoguo Xu is an associate professor in Jiangsu University, specializing in food 3D/4D printing, and food physical processing technologies. He has published over 90 academic papers, including 80+ SCI-indexed articles featuring 7 ESI highly cited papers and 1 hot paper, with total citations exceeding 4,800 and an H-index of 37. His innovations have resulted in 20+ authorized/applied invention patents, including 2 PCT-authorized patents. Notably, he has been consecutively recognized in the "World's Top 2% Scientists" list (2023-2024). His research achievements have earned him prestigious awards including 2023 Anhui Provincial Science and Technology Second Prize, 2024 China Light Industry Federation Science and Technology Second Prize and 2024 Drying Technology Young Scientist Award.

• SECTION Ⅰ Fundamentals of food additive manufacturingChapter 1 Technologies, materials, and equipment for food additive manufacturingChapter 2 Model Building to Create Personalized 3D Printing StructureChapter 3 Food materials properties for food additive manufac-turingChapter 4 Restructured food additive manufacturing using nov-el additivesChapter 5 Efficient additive manufacturing of food based on physical fieldsSECTION Ⅱ Food Additive Manufacturing MaterialsChapter 6 Different kinds of food materials used for additive manufacturingChapter 7 Additive manufacturing of starch based foodsChapter 8 Additive manufacturing of plant protein based foodsChapter 9 Additive manufacturing of fruit and vegetable polys-accharide foodsChapter 10 Additive manufacturing of animal protein based surimi productsChapter 11 Additive manufacturing of animal-protein-based sweetmeat products (refers to milk based confectionery)Chapter 12 Additive manufacturing of animal-protein based meat productsChapter 13 Influence of components interaction in re-structured foods on additive manufacturingSECTION Ⅲ Food Additive Manufacturing ProcessChapter 14 Pretreatment technology of food additive manufacturingChapter 15 Post-processing technology for food additive manufacturingChapter 16 Automated monitoring and evaluation of food additive manufacturingSECTION Ⅳ Food Additively Manufactured ProductsChapter 17 Various foods created by additive manufacturingChapter 18 Additive manufacturing of easy-to-swallow and easy-to-digest foods for elderly peopleChapter 19 Additive manufacturing of immune-boosting foodsChapter 20 Additive manufacturing of children foodsChapter 21 Additive manufacturing of prepared dishesChapter 22 Additive manufacturing of cereals foodChapter 23 Additive manufacturing of new resource foodChapter 24 Additive manufacturing of plant-based meatSECTION Ⅴ Food Additive Manufacturing Applied in Food Related IndustryChapter 25 Issues related to the industrial application of food additive manufacturingChapter 26 Potential application of additive manufacturing in food related industryChapter 27 3D printed smart label for freshness measurement of fresh foodsSECTION Ⅵ Frontiers of Food Additive ManufacturingChapter 28 4D food printing based on sensory changesChapter 29 Controlled shape morphing for 4D food printingChapter 30 4D/5D food printing based on nutritional and functional spontaneous changesChapter 31 Structure-based 6D food printing with smart stimulus responsive materials and future imaginationChapter 32 AI-based additive manufacturing for future foods