3D food printing: from structure to perception

Sicong Zhu

Research output: Thesisinternal PhD, WU


3D food printing is an emerging technology that allows building of 3D food structures by layer-by-layer deposition following a digital design. Hitherto, most research related to 3D food printing focused on exploration of suitable recipes and optimal printing parameters for making custom-shaped 3D-printed foods, such as chocolates, cookies, cheese and vegetable pastes. Although the previous studies broadened the scope of 3D food printing applications, they did not provide rational guidelines to replace trial-and-error strategies during optimization of new 3D food printing applications by considering rheological properties of food materials suitable for printing. Moreover, most efforts focused on customization of the food design whereas 3D printing also had been suggested to allow preparation of foods with altered perceived taste and texture. The few studies that showed the impact of 3D printed food design on texture properties did primarily employ instrumental analysis while these should be complemented with sensory texture and mouthfeel perception. This study therefore aimed at understanding the relationships between material properties, printing conditions and physical properties of printed foods (Chapter 2 and 3), and how 3D food printing can be used to affect texture and taste perception of foods through modulating food structure (Chapter 4, 5 and 6).


Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Schutyser, Maarten, Promotor
  • Stieger, Markus, Promotor
  • van der Goot, Atze Jan, Promotor
Award date22 Jun 2022
Place of PublicationWageningen
Print ISBNs9789464472189
Publication statusPublished - 22 Jun 2022


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