María Genoveva Dancausa Millán , María Genoveva Millán Vázquez de la Torre
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引用次数: 0
Abstract
3D food printing is an emerging technology that offers a wide range of innovative applications in the food industry. This study provides an analysis of 3D food printing, focusing on its technological development, customization and design possibilities, and future challenges and opportunities, such as its sustainability in the today's world. Through a literature review, the applications of this technology in various fields, including space exploration, health, and catering, are examined. Complemented by a field study based on interviews with chefs, gastronomy experts, and nutritionists, the study aims to understand their evaluations and opinions on 3D food printing. This has enabled a SWOT analysis and a bivariate analysis of contingency tables, correlations, and means comparison test to determine if there are similarities or differences in how they assess the flavour, texture, nutritional value, and visual appearance of 3D printed food. The conclusions indicate that perceptions of the characteristics of 3D printed foods vary significantly among chefs, gastronomy experts, and nutritionists. Nutritionists and gastronomy experts tend to have more similar perceptions, while chefs differ more in their sensory and aesthetic evaluations. The study also discusses technical challenges, consumer acceptance, food safety, and logistical issues. Finally, it reflects on the future of 3D food printing, considering ongoing research and ethical and environmental implications. This article aims to provide a comprehensive view of 3D food printing and its potential impact on the food industry.
三维食品打印是一项新兴技术，可在食品工业中提供广泛的创新应用。本研究对三维食品打印技术进行了分析，重点关注其技术发展、定制和设计的可能性，以及未来的挑战和机遇，如其在当今世界的可持续性。通过文献综述，研究了该技术在太空探索、健康和餐饮等不同领域的应用。此外，本研究还对厨师、美食专家和营养学家进行了实地考察，旨在了解他们对 3D 食品打印技术的评价和意见。通过 SWOT 分析和或然率表、相关性和均值比较测试等双变量分析，可以确定他们对 3D 打印食品的风味、质地、营养价值和视觉外观的评价是否存在异同。研究结论表明，厨师、美食专家和营养学家对 3D 打印食品特性的看法存在很大差异。营养学家和美食专家的看法较为相似，而厨师在感官和审美评价方面的差异较大。研究还讨论了技术挑战、消费者接受度、食品安全和物流问题。最后，考虑到正在进行的研究以及对伦理和环境的影响，它对 3D 食品打印的未来进行了反思。本文旨在全面介绍 3D 食品打印及其对食品行业的潜在影响。
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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