持续性
新颖性
限制
独创性
主题分析
业务
营销
新奇的食物
食物垃圾
3d打印
定性研究
工程类
医学
心理学
社会学
制造工程
病理
废物管理
生物
机械工程
社会心理学
社会科学
生态学
作者
Suailce Burke-Shyne,Danielle Gallegos,Tim Williams
出处
期刊:British Food Journal
[Emerald (MCB UP)]
日期:2020-09-23
卷期号:123 (2): 649-663
被引量:37
标识
DOI:10.1108/bfj-05-2020-0441
摘要
Purpose To explore the nutrition opportunities and challenges for 3D food printing. Design/methodology/approach Using a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken. Findings Four themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods. Originality/value This research highlights the need for nutrition issues to be considered as 3D food printing technology develops.
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