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AKTU 3D Printing of Food (HTDP701) Syllabus PDF – B.Tech Honors Degree in 3D Printing in Biotechnology
3D Printing of Food HTDP701
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- Semester 7
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Official AKTU syllabus of 3D Printing of Food (HTDP701) for B.Tech Honors Degree in 3D Printing in Biotechnology – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — 3D Printing of Food
Download PDFHTDP701 · 4 credits · L-T-P 3-1-0
Course Outcomes
| CO1 | Study basic concepts of Food technology. |
| CO2 | Understand the methods of Food Three-dimensional printing. |
| CO3 | Study about Food material for printing. |
| CO4 | knowledge about different Applications of 3D printing in Food |
| CO5 | Study about Three-dimensional-printed foods and challenges. |
Detailed Syllabus (Theory)
| Unit | Topics | CO | No. of proposed lectures |
|---|---|---|---|
| I | Introduction to Food technology: Food Chemistry, Food Microbiology, Nutritional Biochemistry, Functional foods and Nutraceuticals, Unit operation, Food Process Engineering, Food Packaging, Food storage and Infestation control, Food Analysis, Safety And Quality Control. | 1 | 8 |
| II | Food Three-dimensional printing: Concept of 3D food, 2D and 3D printers, Three-Dimensional (3D) Food Printing and its Process Parameters, Three- Dimensional (3D) Food Printing: Methods, Processing and Nutritional Aspects, Printing Variables, Optimization of printing parameters, Food Components and Their Role in Printability. | 2 | 8 |
| III | Food material for printing: Materials, Classification of Material, Edible Materials, Natively Printable Foods, Pre-Processing of Non-Printable Foods, Alternative Ingredients Used in Food Printing, Characteristics and Properties of Food material, Food Texture, Printing Recipes, Multi-material and Multi-print Head, Post-Processing of 3D Printed Foods. | 3 | 8 |
| IV | Applications of 3D printing in Food: Advantages of Three-dimensional | 4 | 8 |
printed food, Globalization of Printed Foods, Customized Food Designs, Process design and digitalization, Personalized Nutrition, Food Packaging, Military and space food, Elderly food.
| V | Three-dimensional Printed Foods: Food Industry Market, 3D Printed Food From Fruits and Vegetables, Cereal-Based and Insect-Enriched Printable Food,Confectionary-chocolate and sugars, Dairy products, Meat, Bread and bakery, 3D Food Printing Technology at Home, Domestic Application, Role of Digital Platforms in Future 3D Food Printing Systems, Consumer Preferences and Attitude Towards 3D Printed foods, Safety and Labelling of 3D Printed Food, Challenges in 3D Food Printing: Food neophobia and social, ethical, and cultural concerns,Future Outlook of 3D Food Printing. | 5 | 8 |
Text Books
- 3D Printing of Foods: C. Anandharamakrishnan, Jeyan A. Moses, T. Anukiruthika, 25 March 2022, ISBN:9781119669821, © 2022 John Wiley & Sons Ltd.
- Food Printing: 3D Printing in Food Industry: Kamalpreet Sandhu, Sunpreet Singh, DOI: https://doi.org/10.1007/978- Food Industry Market, 3D Printed Food From Fruits and Vegetables, Cereal-Based and Insect-Enriched Printable Food, , Role of Digital Platforms in Future 3D Food Printing Systems, Consumer Preferences and Attitude Towards 3D Printed foods, Safety and Labelling of 3D Printed Food, Challenges in 3D Food Printing: Food neophobia and social, ethical, and cultural concerns,Future Outlook of 3D Food Printin 981-16-8121-9, Springer Singapore. Reference Books and Articles:
- Fundamentals of 3D Food Printing and Applications: DOI: https://doi.org/10.1016/C2017-0-01591-4.
- Nachal, N., Moses, J. A., Karthik, P., &Anandharamakrishnan, C. (2019). Applications of 3D printing in food processing. Food Engineering Reviews, 11(3), 123-141.
- Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology, 69, 83-94.
- 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.
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