Teknologi ini dapat menjadi alternatif jawaban masalah yang dihadapi seperti mudah hilangnya mikronutrien selama penyimpanan dan kebutuhan kapasitas penyimpanan serta energi yang besar jika harus menyediakan freezer.
Referensi
Liu, C & Ho, C & Wang, Jia-Chang. 2018. The development of 3D food printer for printing fibrous meat materials. IOP Conference Series: Materials Science and Engineering. 284. 012019. 10.1088/1757-899X/284/1/012019
Oliveira, Sara & Gruppi, Alice & Vieira, Marta & Matos, Gabriela & Vicente, Antnio & Teixeira, Jos & Fucios, Pablo & Spigno, Giorgia & Pastrana, Lorenzo. 2020. How additive manufacturing can boost the bioactivity of baked functional foods. 10.13140/RG.2.2.28593.61282
Zhenbin Liu, Min Zhang, Bhesh Bhandari, Yuchuan Wan. 2017. 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology, Volume 69, Part A, Pages 83-94
IFT. 2019. Growing Cell-Based Meat in Space. Institute Food of Technologists
(dapat diakses di di sini)
IFT. 2020. Space-Age Mac N Cheese. Institute of Food Technologists
(dapat diakses di di sini)
John Uri. 2020. Space Station 20th: Food on ISS. NASA Johnson Space Center
(dapat diakses di di sini)
