Adaptation of alternative proteins through the use of an innovative technology, the 3D food printing

Identifier:  TFG:6607

Handle: https://hdl.handle.net/20.500.11797/TFG6607

Authors:  Garcia Badia, Marina

Abstract:
This thesis is a bibliographic work, in which an exhaustive research has been done on the 3D printing of food and alternative proteins. 3D printing is a technology that has been used in different fields, but this work focuses on the food application. This topic was chosen because 3D food printing is an emerging technology and there are still many challenges to overcome. For this reason, an analysis of the literature has been made from a biotechnological point of view with the aim of improving the design of edible printable inks and optimizing printing. The technological development of 3D printing together with the commercialization of food derived from alternative proteins (plantbased protein, insects, algae, cultured meat, etc.) can solve the problems derived from traditional meat production (high consumption of resources, emissions of greenhouse gases and zoonotic diseases). For this reason, one of the points where more emphasis has been placed in this work is the use of alternative proteins as raw materials to make the printable inks