Franklin Ore Areche is a professor at the Professional School of Agroindustrial Engineering at the National University of Huancavelica, Peru. He is involved in research on various Andean agricultural products, specializing in food science and technology, industrial fermentation, medicinal plants, and essential oils. He has a master´s degree in Agribusiness and International Trade and is currently a PhD candidate in Agricultural Sciences. He has made important contributions to academia, authoring numerous research and review articles. He is a member of the editorial board of more than 30 international journals. He has published three research books and several book chapters. He has participated in numerous academic events and has also participated in the organization of several conferences, seminars, and congresses. His work continues to connect scientific knowledge with practical applications, driving the advancement of agribusiness and agricultural sciences.
Rafael Julian Malpartida Yapias is an Agroindustrial Engineer with a master´s in environmental management and Sustainable Development and a master´s in Investment Planning and Projects. Additionally, and has a PhD in Environmental Sciences and Sustainable Development. He specializes in the formulation and evaluation of business plans and production projects within the agro-industrial industry, with a particular focus on agro-industrial product innovation using emerging technologies. His expertise extends to the application of Information and Communication Technologies (ICTs) in business development. His research interests include sustainable development, biotechnology, and other advanced technologies. He has held positions such as Associate Teacher, where he trained students in Agroindustrial Project Formulation and Evaluation and Entrepreneurship Training, and has also served as Head Teacher, responsible for teaching Research II subjects, entrepreneurship training, and guiding the development of research projects and social outreach activities. As the Director/Head of a Research Institute, he has published many papers and contributed to advancing knowledge in the field. He is deeply committed to both education and research and continues to work towards innovation and sustainability in the agro-industrial sector.
Olivia Magaly Luque Vilca has a master´s degree in Andean agriculture, specializing in Food Science and Technology, and a PhD in Science, Technology, and Environment. He also has a master´s degree in economics and a master´s degree in administration. I also hold a secondary specialization in University Teaching, Public Health, and Epidemiology, as well as a specialization in Total Quality Management and Productivity from the National Agrarian University of La Molina. He is currently a professor at the Professional School of Food Industry Engineering at the National University of Juliaca, Peru. His research work is supported by numerous publications in high-impact peer-reviewed scientific journals. He is an active reviewer for several reputed journals. He leads and collaborates on various research projects focused on food science and technology, sustainability, and agro-industrial development.
Jhunior Marcia Fuentes is a professor at the Universidad Nacional Autónoma de Honduras, Faculty of Sciences, in Tegucigalpa, Francisco Morazán, Honduras, where he teaches at the Master's (Postgraduate) level. He is also a researcher in Food Engineering and Nutraceuticals at the Universidad Nacional de Agricultura in Olancho, Catacamas/Olancho, Honduras since 2010. As a project designer, he specializes in formulating projects and leading research groups. He has a strong focus on the development of functional ingredients and sustainable food technologies, in which he has published numerous papers and book chapters. In addition to his academic and research roles, he serves as a referee for scientific journals, where contributes to advancing the quality and rigor.
Dani Oved Ochoa Cervantez is a faculty member and assistant professor at the School of Business at the Universidad Nacional de Ciencias Forestales in Siguatepeque, Comayagua, Honduras. He specializes in business education, with a particular focus on research and development in business studies. He has published numerous papers and book chapters, contributing to the advancement of knowledge in business and related disciplines. He has served as a reviewer for several prestigious scientific journals, where he has evaluated and contributed to the quality of research publications. His work is dedicated to advancing both theoretical knowledge and practical applications within the business sector.
The volume explores 3D printing technology as it changes the way people receive customized nutrition. This large-scale work explores the specific nutritional applications of 3D food printing that create personalized meals for health needs and taste requirements and dietary requirements. The book applies state-of-the-art technological advancements to nutritional science to identify revolutionary food industry breakthroughs. The beginning of the book establishes personal nutrition as a vital concept while showing how specific dietary solutions grow in their importance. The text gives a deep insight into 3D printing's food customization transformation by explaining materials together with engineering practices and implementation techniques. Through this technology the reader learns about satisfying various nutritional requirements such as allergen-free diets and vegan options as well as paediatric diets and meals for seniors and how it achieves better functionality by integrating nutraceuticals and transmitting probiotics into food systems. The book demonstrates 3D food printing capabilities through discussions about hybrid food systems and multi-material printing as well as edible packaging solutions. This text examines modern trends including smart foods containing embedded sensors as well as artificial intelligence systems designed to enhance meal development. The book examines methods to decrease food waste as well as eco-friendly material utilization for sustainability purposes.
This valuable book provides food scientists, nutritionists, technologists and professionals with both theoretical foundations and practical applications to use 3D printing technology for creating sustainable personalized functional food solutions. This book analyses current developments in food innovation alongside requirements to offer direction about future nutraceutical possibilities in health and nutrition.
Preface. 1. Introduction to Personalized Nutrition and its Growing Importance. 2. Role of 3D Printing in Transforming Food Customization. 3. Key Nutritional Concepts for Tailored Meal Design. 4. Personalized Nutrition Customizing Meals for Health and Wellness. 5. Specialized Diets: 3D Printing for Allergen-free and Vegan Foods. 6. Functional Foods and Nutraceuticals Enhancing Nutrition with Precision. 7. 3D Printing for Pediatric Nutrition Shaping Foods for Children. 8. Edible Solutions for Seniors Addressing Swallowing and Taste Issues. 9. Smart Foods Integrating Sensors and Data in Edible Designs. 10. Probiotic Delivery through 3D-printed Foods. 11. Hybrid Food Systems: Combining 3D Printing with Fermentation and Cooking. 12. Multi-material Printing Creating Complex Food Textures. 13. Edible Packaging Integration with 3D Printing. 14. Sustainable Food Systems Reducing E-Waste with 3D Printing. 15. AI and Machine Learning in Customizing 3D-printed Meals. Index.
This book explores how 3D food printing is transforming personalized nutrition by enabling tailored meals that meet individual health, dietary, and sensory needs. It integrates advances in materials, engineering, and nutritional science to highlight applications such as allergen-free, vegan, pediatric, and senior diets.
