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To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used. We discuss several methods that researchers have employed to modify conventional food materials into printable formulations. In general, additives such as hydrocolloids may modify the rheological properties and texture of a pureed food to confer printability. Some examples of such additives include starch, pectin, gelatin, nanocellulose, alginate, carrageenan etc. In the second part, we have looked at various food printers that have been developed for both academic and commercial purposes. We identified several common advantages and limitations that these printers shared. Moving forward, future research into food printer development should aim to improve on these strengths, eliminate these limitations and incorporate new capabilities.

Three-dimensional (3D) printing has proven to be a versatile and useful technology for specialized applications in industry and also for scientific research. We demonstrate its potential use toward the electrochemical detection of nitroaromatic compounds 2,4,6-trinitrotoluene (TNT), 2,4-dinitrotoluene (DNT), and fenitrothion (FT). The detection of these compounds is of utmost importance in military and forensic applications. Stainless steel electrodes were fabricated by 3D printing, and the surface was electroplated with gold. The electrochemical performance of the 3D printed electrodes was compared to that of the conventionally employed glassy carbon electrode (GCE) and proved to be more sensitive toward the detection of all three nitroaromatic compounds. 3D printing of customizable electrodes provides a viable alternative to traditional electrodes for the analysis of samples with electrochemical methods.

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