Did you ever consider eating a 3D printed pizza? Can you imagine having a 3D printer for food next to your microwave oven? Well, dear foodies, get ready, the revolution is happening. In fact, also NASA has recently funded a Small Business Innovation Research in order to pursue this technology for the on demand production of food in the International Space Station! Eating in space will be a whole different experience for our astronauts. 3D printing is also called Additive Manufacturing (AM) and is a promising field that is facing the challenge of reproducing traditional food with printing techniques. As you might guess, printing food is not as easy as it seems when you write it down. In this podcast, Copter will highlight many important aspects of 3D food printing. Find us: Instagram: @thefoodscienceaddict Blog: https://thefoodscienceaddict.com/ Email: [email protected] If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict References: Dankar I., Haddarah A., Omar F.E.L., Sepulcre F., Pujola’ M. (2018). 3D printing technology: The new era for food customization and elaboration. Trends in Food Science & Technology. 75, 231 – 242. Derossi A., Caporizzi R., Azzollini D., Severini C. (2018) Application of 3D printing for customized food. A case on the development of a fruit-based snack for children, Journal of Food Engineering, 220, 65-75, ISSN 0260-8774. Godoi F.C., Prakash S., Bhandari B.R. (2016). 3D printing technologies applied for food design: status and prospects. Journal of Food Engineering. 179, 44 – 54. Joost H.G., Gibney M.J., Cashman K.D., Gӧrman U., Hesketh J., Mueller M., van Omen B., Williams C.M., Mathers J.C. (2007). Personalised nutrition: status and perspectives. British Journal of Nutrition. 98, 26-31. Li G., Hu L., Liu J., Huang J., Yuan C., Takaki K. and Hu, Y. (2022), A review on 3D printable food materials: types and development trends. Int. J. Food Sci. Technol., 57: 164-172. Lipton J.I., Cutler M., Nigl F., Cohen D., Lipson H. (2015). Additive manufacturing for the food industry. Trends in Food Science & Technology. 43, 114 – 123. Liu L.S., Kost J., Yan F., Spiro R.C. (2012) Hydrogels from Biopolymer Hybrid for Biomedical, Food, and Functional Food Applications. Polymers, 4, 997-1011.