Fundamentals of 3D Food Printing and Applications by Godoi, Fernanda C.

Fundamentals of 3D Food Printing and Applications (Paperback) (ISBN-13: 9780128145647)

Vendor: Fernanda C. Godoi
Product type: Books
Format: Paperback
$250.00
$250.00
$250.00
Subtotal: $250.00
Fundamentals of 3D Food Printing and Applications by Godoi, Fernanda C.

Fundamentals of 3D Food Printing and Applications

$250.00
Fundamentals of 3D Food Printing and Applications by Godoi, Fernanda C.

Fundamentals of 3D Food Printing and Applications

$250.00
Format: Paperback
Description
Description
x

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes.

Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks.



Author: Fernanda C. Godoi
ISBN-10: 0128145641
ISBN-13: 9780128145647
Publisher: Academic Press
Language: English
Published: 11/21/2018
Pages: 406
Format: Paperback
Weight: 1.19lbs
Size: 9.00h x 6.00w x 0.83d
By Fernanda C. Godoi
By Fernanda C. Godoi
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Dr. Fernanda Condi de Godoi graduated from the State University of Maringá (Brazil) with a degree in chemical engineering. Since she was awarded her PhD in 2013 at the State University of Campinas (Brazil), her research interests lie in the role of biopolymers in a variety of processes, such as metal ion recovery from aqueous systems, and the development of lithium sulphur batteries. Before moving to Belgium, Dr. Godoi held a postdoc position within the School of Agriculture and Food Sciences at The University of Queensland (Australia). Currently, Dr. Godoi works at the Tessenderlo Innovation Center as an R & D expert. Her current research focuses on the functionality of biopolymers applied in food multicomponent systems, including microencapsulation of food ingredients and design of new textures with tailored nutritional content by means of 3D food printing technology.

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