C. Anandharamakrishnan, PhD, is Director, CSIR – National Institute for Interdisciplinary Science and Technology (NIIST), India. Jeyan A. Moses, PhD, is an Assistant Professor at the National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM -T), India. P. Santhoshkumar is a PhD researcher at the University of Foggia, Italy.

• Preface xi1 Introduction to Food Printing Technology 11.1 Introduction 11.2 Advances in Food Customization 21.2.1 Customization Approaches 31.3 Additive Manufacturing and 3D Printing 51.4 Fundamental Concepts of 3D Food Printing 61.5 Nomenclature/Terminologies Related to Food Printing 71.6 Food Printability 91.6.1 Materials Classification 91.7 3D Food Printing Types 111.7.1 Extrusion- Based 3D Printing 111.7.2 Inkjet 3D Printing 141.7.3 Binder Jetting 161.7.4 Selective Sintering 161.7.5 Bioprinting 171.7.6 Others 171.8 Hardware Requirements and 3D Printer Configurations 181.9 Software Requirements 181.10 Conclusion 19References 202 3D Food Printing and Emerging Applications 272.1 Introduction 272.2 Emerging Concepts in 3D Food Printing 282.2.1 Multimaterial Printing 292.2.1.1 Dual/Multinozzle Axial Printing 292.2.1.2 Coaxial Nozzle Printing 312.3 Application Segments – 3D Food Printing 332.3.1 Personalizing Nutrients and Nutraceuticals 332.3.2 Customizing Appearance 342.3.3 Customizing Release of Target Molecules 352.3.4 Healthier Food Options 362.3.5 Foods for Special Needs 372.3.6 Consumer Requirements: Conveniences and Variety 382.3.7 Toward Waste Valorization and Cleaner Production 392.3.8 Improving Food Packaging 402.4 Conclusion 40References 413 Postprinting and Postprocessing: Need, Methods, and Quality Assessment 493.1 Introduction 493.2 Postprinting Stability and Applicability 503.3 Postprocessing Methods and Impact on Quality 523.4 Approaches for Quality Assessment 553.4.1 Texture and Color Assessment 553.4.2 Dimensional Assessment 553.4.3 Sensory Evaluation 563.4.4 Image Analysis 573.4.5 Computer- Assisted Quality Evaluation 593.4.6 Microstructure Imaging 613.4.7 Structural Stability Assessment 633.5 Challenges and Future Needs 643.6 Scope for Four- Dimensional (4D) Printing 643.7 Conclusion 65References 654 Fundamentals of 4D Printing Technology 734.1 Introduction 734.2 Fundamental Concepts and Definitions 744.2.1 Stimulus and Material Design 754.2.2 Modeling and Simulation 784.3 Laws of 4D Printing 784.4 Nature- Inspired Concepts in 4D Printing 794.5 Materials in 4D Printing 834.5.1 Single Material 4D Printing 864.5.1.1 Stimulus Responsiveness by Single SME 864.5.1.2 Stimulus Responsiveness by Multiple SME 864.5.2 Multimaterial 4D Printing 904.5.2.1 Materials Used in Multimaterial 4D Prints 934.6 Printers in 4D Printing 934.6.1 Printer Configurations 944.6.2 Printing Variations 944.7 Mathematical Modeling in 4D Printing 994.8 Current State of the Art 1014.9 Conclusion 102References 1025 Expanding Avenues in 4D Printing Technology 1095.1 Introduction 1095.2 Sector- Specific Applications 1105.2.1 Aerospace and Aeronautics 1105.2.2 Fashion and Textiles 1115.2.3 Defense 1125.2.4 Ceramics and Construction 1135.2.5 Renewable Energy 1135.3 Applications in Life Sciences 1135.3.1 Drug Delivery 1155.3.2 Tissue Engineering 1185.3.3 Bioprinting 1185.3.4 Biomedical and Healthcare 1215.4 Interdisciplinary Approaches 1225.4.1 Soft Robotics 1225.4.2 Sensors and Electronics 1235.4.3 Microfluidics 1255.4.4 Material Handling and Transportation 1255.5 Challenges and Research Needs 1275.6 Conclusion 127References 1286 Printing Foods in the Fourth Dimension 1376.1 Introduction 1386.2 From 3D to 4D Printing 1396.3 Defining 4D Food Printing 1396.4 Stages in 4D Printing of Foods 1416.4.1 Preprinting 1416.4.1.1 Software 1416.4.1.2 Simulation and Modeling 1436.4.1.3 Smart/Intelligent Food Materials 1456.4.2 Printers and Printing Types 1526.4.3 Postprinting/Processing 1526.4.3.1 Postprinting Analysis 1546.4.3.2 Stimulus 1556.5 Role of Smart/Intelligent Materials in 4D Food Printing 1556.5.1 Polysaccharides 1556.5.2 Protein 1566.5.3 Bioactive Components 1576.5.4 Lipids 1576.5.5 Essential Oils 1596.5.6 Cells 1606.6 Dynamic/Intelligent Structure Changes in 4D Food 1626.6.1 Shape 1626.6.2 Color 1636.6.3 Nutrients 1676.6.4 Texture 1686.6.5 Taste 1696.6.6 Flavor/Aroma 1706.6.7 Live Cell Cultures 1716.7 Application Range – Dynamic/Intelligent Structure Changes 1726.8 Challenges and Future Aspects in 4D Food Printing 1736.9 Conclusion 175References 1757 Stimuli in 4D Printing of Foods 1857.1 Introduction 1857.2 Engineering Structures Through Physical Stimuli 1887.2.1 Temperature 1887.2.2 Liquid/Water 1907.2.3 Radiation and Sound- Assisted Stimuli 1917.2.4 Prospective Physical Stimuli for 4D Food Printing 1927.2.4.1 Magnetic Field 1927.2.4.2 Electric Field 1937.2.4.3 Optical Field 1937.3 Engineering Structures Through Chemical Stimuli 1957.3.1 pH 1957.3.2 Ionic Concentration 1977.4 Engineering Structures Through Biological Stimuli 1987.4.1 Microbes 1997.4.2 Enzymes 1997.4.3 Glucose 2007.5 Stimuli Effects on Smart/Intelligent Materials 2017.6 Stimuli Effects on Sensory Properties of 4D- Printed Food 2017.7 Challenges Associated with Stimuli in 4D Food Printing 2027.8 Conclusion 203References 2048 5D, 6D, 7D Printing and Beyond 2118.1 Introduction 2118.2 Evolving from 4D Printing – Need and Approaches 2148.2.1 Smart Materials 2158.3 5D Printing 2178.3.1 5D Food Printing 2198.4 6D Printing 2198.5 7D Printing 2218.6 Current Research Status of 5D, 6D, and 7D Printing Technologies 2218.7 5D and 6D Printer Configurations 2228.8 5D and 6D Printing: Non-food Applications 2228.9 5D and 6D Printing: Food Applications 2248.10 Prospects and Opportunities in 5D, 6D, and 7D Printing 2258.11 Conclusion 225References 2269 Consumer Perception Toward Food Printing Technologies 2339.1 Introduction 2339.2 Studies on Consumer Perception of Printed Foods 2349.2.1 Case Study I: 3D- Printed Snack Bar for Soldiers 2399.2.2 Case Study II: 3D- Printed Insect- Based Foods and 3D- Printed Meat 2409.3 Consumer Perception: 3D vs. 4D Food Printing 2449.4 Consumer Behavior and Food Choices Toward Food Printing 2469.4.1 Food Neophobia 2469.4.2 Technology Unfamiliarity 2499.5 Changing Consumer Dynamics: Increasing Awareness and Popularity 2499.6 Tools and Approaches for Enhancing Consumer Knowledge 2499.7 Conclusion 250References 25010 Research and Commercialization Status: Food Printing Technologies 25510.1 Introduction 25510.2 Bibliometric Analysis – Food Printing Technologies 26110.2.1 Scientific Publications 26110.2.1.1 Search Criteria and Database 26110.2.1.2 Search Approach and Results 26310.2.2 Patents 27010.2.2.1 Search Criteria and Database 27210.2.2.2 Search Results 27210.3 Research Funding for Food Printing Technologies 27310.4 Current Commercialization Status and Globalization of Food Printing Technologies 27410.5 Techno- feasibility and Challenges 27610.5.1 Scalability 27710.5.2 Piracy and Counterfeiting 27710.5.3 Others 27810.6 Conclusion 279References 27911 Digitalization and the Future of Food Printing Technology 28311.1 Introduction 28311.2 Futuristic Applications – 4D Onward Technologies 28511.2.1 Customized and Tailor- Made Foods 28611.2.2 Delivery Systems 28611.2.3 Vending Machines and Personalized Items 28711.2.4 Kitchen and Restaurant Printing 28711.2.5 Digital Gastronomy 28811.2.6 Retail Packaging 28911.3 Information and Communication Technology (ICT)- Assisted Concepts 28911.3.1 For Food Preparation 28911.3.1.1 Ai 29111.3.1.2 Robotic Printing 29311.3.2 For Advanced Quality Assessment 29411.3.2.1 Computer Vision 29611.3.2.2 Sensors 29611.3.3 For Robust Supply Chains 29711.3.3.1 Big Data 29811.3.3.2 Cloud Computing 29811.3.4 For Consumer Interfacing 29911.4 Sustainability in Food Printing Technology 30011.5 Conclusion 301References 302Index 311