The 3D printing process transforms edible pasts, powders and gels, made of ingredients as diverse as chocolate, vegetables or animal proteins, into proper meals. Scientists and chefs have been working together to create visually attractive and nutrient-rich meals.
Digital food can address some of the current food industry’s challenges, such as the ecological sustainability of food production or the nutritional deficiencies in developing nations’ inhabitants.
Yang, F., Zhang, M., & Bhandari, B. (2015). Recent Development in 3D Food Printing Critical Reviews in Food Science and Nutrition DOI: 10.1080/10408398.2015.1094732

Lupton, Deborah and Turner, Bethaney, ‘Both Fascinating and Disturbing’: Consumer Responses to 3D Food Printing and Implications for Food Activism (June 22, 2016). Digital Food Activism, edited by Tanja Schneider, Karin Eli, Catherine Dolan and Stanley Ulijaszek, by Routledge, London, Forthcoming. Available at SSRN:
I joined United Academics team in 2015, during my Master’s degree in Biomedical Sciences, at the VU Amsterdam. By that time, I was starting to realize that, more than planning scientific experiments, I was interested in understanding how science evolved and where it is going. After joining United Academics, it became clearer that open access must be the path for science advancement. In 2016, I became United Academics's editor-in-chief.

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