{"product_id":"9781394305308","title":"4D Printing of Foods Fundamentals, Applications and Prospects","description":"\u003ch1\u003e4D Printing of Foods\u003c\/h1\u003e\u003ch2\u003eFundamentals, Applications and Prospects\u003c\/h2\u003e\u003ch3\u003eC. Anandharamakrishnan | Jeyan A. Moses | P. Santhoshkumar\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eAn up-to-date and authoritative discussion of 4D food printing and its applications\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003e4D Printing of Foods: Fundamentals, Applications and Prospects,\u003c\/i\u003e a team of distinguished researchers deliver a comprehensive discussion of the fundamentals of food printing approaches, introducing the concept of 4D printing. The book highlights 4D printing’s application to the food industry and explains the principles and methodologies involved. \u003c\/p\u003e\n\u003cp\u003eReaders will explore stimulus and material design, modeling and simulation. The authors introduce the global knowledge-base in 4D printing technology and application sectors, and then elaborate on stimulus responsiveness of food, highlighting the scope and approaches to transformations in shape, color, nutritive value, texture, flavor, aroma and cell growth. Key highlights include: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e A thorough introduction to physical, chemical and biological stimuli\u003c\/li\u003e\n\u003cli\u003e Practical discussions of 4D printing technology, including bibliometric analyses of the state-of-the-art\u003c\/li\u003e\n\u003cli\u003e Case studies on consumer preferences for food printing technologies\u003c\/li\u003e\n\u003cli\u003e Prospective applications in 4D, 5D, 6D and 7D printing technologies\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003ePerfect for food engineers, \u003ci\u003e4D Printing of Foods\u003c\/i\u003e will also benefit other professionals working in biomaterials, sensory science, gastronomy, and digitalized food manufacturing.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eC. Anandharamakrishnan, PhD,\u003c\/b\u003e is Director, CSIR – National Institute for Interdisciplinary Science and Technology (NIIST), India. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJeyan A. Moses, PhD,\u003c\/b\u003e is an Assistant Professor at the National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM -T), India. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eP. Santhoshkumar\u003c\/b\u003e is a PhD researcher at the University of Foggia, Italy. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e30 December 2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781394305308\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e336\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e28.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310800531596,"sku":"9781394305308","price":187.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781394305308.jpg?v=1780147182","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781394305308","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}