3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to (3D)-printing, a transformation of the printed material over time. (3D)-printing applied to foods has a unique potential to create geometric complex structures, enabling mass production while having economic and environment benefits. It permits to create personalized food based with specific properties related to nutritional needs, calorie intake, specific shape, texture, color, or flavor, for example. Currently, four types of 3D food printing technology have been explored: extrusion, inkjet, binder jetting, and selective sintering. In the literature, most of the investigations focus on improving the quality of the resolution of printed food whereas very few studies focus on developing technology that will give access large scale production systems. This review proposes a state-of-the-art major recent investigations in the 3D food printing field and its future perspectives.

3D打印旨在通过计算机辅助设计模型构建三维对象。最近，出现了（4D）打印。它增加了（3D）打印，使打印材料随时间变化。应用于食品的（3D）印刷具有创造几何复杂结构的独特潜力，可实现批量生产，同时具有经济和环境效益。例如，它允许根据具有与营养需求，卡路里摄入，特定形状，质地，颜色或风味有关的特定属性来制作个性化食品。当前，已经研究了四种类型的3D食品打印技术：挤出，喷墨，粘合剂喷射和选择性烧结。在文献中 大多数研究着重于提高印刷食品的分辨率质量，而很少有研究着重于开发可用于大规模生产系统的技术。这篇评论提出了有关3D食品打印领域的最新最主要研究及其未来前景。