Innovation in 3D Printing Technology: Manufacturing, Food and Biomedical Engineering - Bioprinting: Principles and Applications; Digital Gastronomy: From 3D Food Printing to Personalized Nutrition; 3D Printing and Additive Manufacturing (5th Edition)
Innovation in 3D Printing Technology: Manufacturing, Food and Biomedical Engineering - Bioprinting: Principles and Applications; Digital Gastronomy: From 3D Food Printing to Personalized Nutrition; 3D Printing and Additive Manufacturing (5th Edition)

Author: Chee Kai Chua

Publisher:

Published: 2022-08-05

Total Pages: 0

ISBN-13: 9789811299483

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Connecting the Dots: The Synergy of 3D Printing InnovationsThese three books collectively illustrate the versatile and transformative nature of 3D printing technology. Bioprinting: Principles and Applications sets the stage by exploring how 3D printing is revolutionizing healthcare through the creation of biological tissues and organs. Digital Gastronomy extends the discussion to the culinary realm, showcasing the creative and practical applications of 3D printing in food design and production. Finally, 3D Printing and Additive Manufacturing provides a comprehensive overview of the technology's impact across various sectors, highlighting its potential to drive innovation and efficiency in manufacturing.

Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
Digital Gastronomy: From 3d Food Printing To Personalized Nutrition

Author: Chee Kai Chua

Publisher: World Scientific

Published: 2022-08-05

Total Pages: 432

ISBN-13: 9811256608

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The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s)

Food Printing: 3D Printing in Food Industry
Food Printing: 3D Printing in Food Industry

Author: Kamalpreet Sandhu

Publisher: Springer Nature

Published: 2022-03-14

Total Pages: 187

ISBN-13: 981168121X

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This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.

Fundamentals of 3D Food Printing and Applications
Fundamentals of 3D Food Printing and Applications

Author: Fernanda C. Godoi

Publisher: Academic Press

Published: 2018-11-02

Total Pages: 408

ISBN-13: 012814565X

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Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. - Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers - Includes the effects of flow behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food

Applications of 3D printing in Biomedical Engineering
Applications of 3D printing in Biomedical Engineering

Author: Neeta Raj Sharma

Publisher: Springer Nature

Published: 2021-04-21

Total Pages: 216

ISBN-13: 9813368888

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This book focuses on applications of three-dimensional (3D) printing in healthcare. It first describes a range of biomaterials, including their physicochemical and biological properties. It then reviews the current state of the art in bioprinting techniques and the potential application of bioprinting, computer-aided additive manufacturing of cells, tissues, and scaffolds to create organs in regenerative medicine. Further, it discusses the orthopedic applications of 3D printing in the design and fabrication of dental implants, and the use of 3D bioprinting in oral and maxillofacial surgery and in tissue and organ engineering. Lastly, the book examines the 3D printing technologies that are used for the fabrication of the drug delivery system. It also explores the current challenges and the future of 3D bioprinting in medical sciences, as well as the market demand.

3D Printing in Biotechnology
3D Printing in Biotechnology

Author: Nandita Dasgupta

Publisher: Elsevier

Published: 2023-09-23

Total Pages: 229

ISBN-13: 0128203021

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3D Printing in Biotechnology: Current Technologies and Applications explains the basic designs and recent progress in the application of 3D printing within various biotechnology fields. The book is a compilation of the basic fundamentals, designs, current applications, and future considerations related to this emerging technology, and summarizes the promising application of 3D bioprinting. Chapters contain detailed state-of-the-art knowledge to assist in the development and design of 3D printers, with applications in the medical, food, and environmental fields. This book will appeal to researchers and students from different disciplines, including materials science and technology, food, agriculture, and various biomedical fields.The content includes industrial applications and fills the gap between the research conducted in the laboratory and practical applications in related industries. - Offers an introduction to the emerging technologies and sectors in the field of 3D printing - Discusses the development of sustainable materials and bio-inks - Provides a guide for medical professionals and practitioners to incorporate current 3D printing technology into their medical practice - Bridges the knowledge gap for current designs used in 3D printing technology for designing an efficient and innovative 3D printer - Previews the technological basis for new farming practices and food engineering concepts utilizing 3D techniques

3D and 4D Printing in Biomedical Applications
3D and 4D Printing in Biomedical Applications

Author: Mohammed Maniruzzaman

Publisher: John Wiley & Sons

Published: 2019-03-18

Total Pages: 490

ISBN-13: 3527344438

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A professional guide to 3D and 4D printing technology in the biomedical and pharmaceutical fields 3D and 4D Printing in Biomedical Applications offers an authoritative guide to 3D and 4D printing technology in the biomedical and pharmaceutical arenas. With contributions from an international panel of academic scholars and industry experts, this book contains an overview of the topic and the most current research and innovations in pharmaceutical and biomedical applications. This important volume explores the process optimization, innovation process, engineering, and platform technology behind printed medicine. In addition, information on biomedical developments include topics such as on shape memory polymers, 4D bio-fabrications and bone printing. The book covers a wealth of relevant topics including information on the potential of 3D printing for pharmaceutical drug delivery, examines a new fabrication process, bio-scaffolding, and reviews the most current trends and challenges in biofabrication for 3D and 4D bioprinting. This vital resource: -Offers a comprehensive guide to 3D and 4D printing technology in the biomedical and pharmaceutical fields -Includes information on the first 3D printing platform to get FDA approval for a pharmaceutical product -Contains a review of the current 3D printed pharmaceutical products -Presents recent advances of novel materials for 3D/4D printing and biomedical applications Written for pharmaceutical chemists, medicinal chemists, biotechnologists, pharma engineers, 3D and 4D Printing in Biomedical Applications explores the key aspects of the printing of medical and pharmaceutical products and the challenges and advances associated with their development.

Advances in Manufacturing and Industrial Engineering
Advances in Manufacturing and Industrial Engineering

Author: Ranganath M. Singari

Publisher: Springer Nature

Published: 2021-01-13

Total Pages: 1180

ISBN-13: 9811585423

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This book presents selected peer reviewed papers from the International Conference on Advanced Production and Industrial Engineering (ICAPIE 2019). It covers a wide range of topics and latest research in mechanical systems engineering, materials engineering, micro-machining, renewable energy, industrial and production engineering, and additive manufacturing. Given the range of topics discussed, this book will be useful for students and researchers primarily working in mechanical and industrial engineering, and energy technologies.

3D Bioprinting in Regenerative Engineering
3D Bioprinting in Regenerative Engineering

Author: Ali Khademhosseini

Publisher: CRC Press

Published: 2018-04-17

Total Pages: 385

ISBN-13: 1315280485

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Regenerative engineering is the convergence of developmental biology, stem cell science and engineering, materials science, and clinical translation to provide tissue patches or constructs for diseased or damaged organs. Various methods have been introduced to create tissue constructs with clinically relevant dimensions. Among such methods, 3D bioprinting provides the versatility, speed and control over location and dimensions of the deposited structures. Three-dimensional bioprinting has leveraged the momentum in printing and tissue engineering technologies and has emerged as a versatile method of fabricating tissue blocks and patches. The flexibility of the system lies in the fact that numerous biomaterials encapsulated with living cells can be printed. This book contains an extensive collection of papers by world-renowned experts in 3D bioprinting. In addition to providing entry-level knowledge about bioprinting, the authors delve into the latest advances in this technology. Furthermore, details are included about the different technologies used in bioprinting. In addition to the equipment for bioprinting, the book also describes the different biomaterials and cells used in these approaches. This text: Presents the principles and applications of bioprinting Discusses bioinks for 3D printing Explores applications of extrusion bioprinting, including past, present, and future challenges Includes discussion on 4D Bioprinting in terms of mechanisms and applications

Physics in Food Manufacturing
Physics in Food Manufacturing

Author: Megan Povey

Publisher:

Published: 2020-06-12

Total Pages: 248

ISBN-13: 9780750325974

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This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK. Key Features The first authoritative account of the diverse role that physics and physicists play in the food processing industry. A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering. Expert accounts by leading academics and industrial scientists.