Details
Title
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
Author
Derossi, Antonio 1
; Spence, Charles 2
; Corradini, Maria G. 3
; Jekle, Mario 4
; Fahmy, Ahmed Raouf 4
; Caporizzi, Rossella 1
; Devahastin, Sakamon 5
; Moses, Jeyan Arthur 6 ; Le-Bail, Alain 7 ; Zhou, Weibiao 8 ; Zhang, Min 9
; Bhandari, Bhesh 10 ; Severini, Carla 1
1 University of Foggia, Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, Foggia, Italy (GRID:grid.10796.39) (ISNI:0000 0001 2104 9995)
2 University of Oxford, Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford, UK (GRID:grid.4991.5) (ISNI:0000 0004 1936 8948)
3 University of Guelph, Department of Food Science and Arrell Food Institute, Guelph, Canada (GRID:grid.34429.38) (ISNI:0000 0004 1936 8198)
4 University of Hohenheim, Department of Plant-based Foods, Institute of Food Science and Biotechnology, Stuttgart, Germany (GRID:grid.9464.f) (ISNI:0000 0001 2290 1502)
5 King Mongkut’s University of Technology Thonburi, Department of Food Engineering, Faculty of Engineering, Bangkok, Thailand (GRID:grid.412151.2) (ISNI:0000 0000 8921 9789)
6 Entrepreneurship and Management—Thanjavur, Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Thanjavur, India (GRID:grid.464625.7) (ISNI:0000 0004 1775 8475)
7 Oniris GENEPEA UMR CNRS, Nantes, France (GRID:grid.418682.1) (ISNI:0000 0001 2175 3974)
8 National University of Singapore, Department of Food Science and Technology, Singapore, Singapore (GRID:grid.4280.e) (ISNI:0000 0001 2180 6431)
9 Jiangnan University, State Key Laboratory of Food Science and Technology, Wuxi, China (GRID:grid.258151.a) (ISNI:0000 0001 0708 1323)
10 University of Queensland, School of Agriculture and Food Sustainability, Brisbane, Australia (GRID:grid.1003.2) (ISNI:0000 0000 9320 7537)
; Spence, Charles 2
; Corradini, Maria G. 3
; Jekle, Mario 4
; Fahmy, Ahmed Raouf 4
; Caporizzi, Rossella 1
; Devahastin, Sakamon 5
; Moses, Jeyan Arthur 6 ; Le-Bail, Alain 7 ; Zhou, Weibiao 8 ; Zhang, Min 9
; Bhandari, Bhesh 10 ; Severini, Carla 1 1 University of Foggia, Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, Foggia, Italy (GRID:grid.10796.39) (ISNI:0000 0001 2104 9995)
2 University of Oxford, Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford, UK (GRID:grid.4991.5) (ISNI:0000 0004 1936 8948)
3 University of Guelph, Department of Food Science and Arrell Food Institute, Guelph, Canada (GRID:grid.34429.38) (ISNI:0000 0004 1936 8198)
4 University of Hohenheim, Department of Plant-based Foods, Institute of Food Science and Biotechnology, Stuttgart, Germany (GRID:grid.9464.f) (ISNI:0000 0001 2290 1502)
5 King Mongkut’s University of Technology Thonburi, Department of Food Engineering, Faculty of Engineering, Bangkok, Thailand (GRID:grid.412151.2) (ISNI:0000 0000 8921 9789)
6 Entrepreneurship and Management—Thanjavur, Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Thanjavur, India (GRID:grid.464625.7) (ISNI:0000 0004 1775 8475)
7 Oniris GENEPEA UMR CNRS, Nantes, France (GRID:grid.418682.1) (ISNI:0000 0001 2175 3974)
8 National University of Singapore, Department of Food Science and Technology, Singapore, Singapore (GRID:grid.4280.e) (ISNI:0000 0001 2180 6431)
9 Jiangnan University, State Key Laboratory of Food Science and Technology, Wuxi, China (GRID:grid.258151.a) (ISNI:0000 0001 0708 1323)
10 University of Queensland, School of Agriculture and Food Sustainability, Brisbane, Australia (GRID:grid.1003.2) (ISNI:0000 0000 9320 7537)
Pages
54
Publication year
2024
Publication date
2024
e-ISSN
23968370
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3095322850
Copyright
© The Author(s) 2024. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.