Journal or Book Title
Critical Reviews in Food Science and Nutrition (submitted)
Over the past decade or so, there have been major advances in the development of 3D printing technology to create innovative food products, including for printing foods in homes, restaurants, schools, hospitals, and even space flight missions. 3D food printing has the potential to customize foods for individuals based on their personal preferences for specific visual, textural, mouthfeel, flavor, or nutritional attributes. Material extrusion is the most common process currently used to 3D print foods, which is based on forcing a fluid or semi-solid food “ink” through a nozzle and then solidifying it. This type of 3D printing application for space missions is particularly promising because a wide range of foods can be produced from a limited number of food inks in a confined area. This is especially important for extended space missions because astronauts desire and require a variety of foods, but space and resources are minimal. This review highlights the potential applications of 3D printing for creating custom-made foods in space and the challenges that need to be addressed.
UMass Amherst Open Access Policy
Enfield, Rachael E.; Pandya, Janam K.; Lu, Jiakai; McClements, David; and Kinchla, Amanda J., "The future of 3D food printing: opportunities for space applications" (2022). Critical Reviews in Food Science and Nutrition (submitted). 57.
Retrieved from https://scholarworks.umass.edu/foodsci_faculty_pubs/57