سامانه همایش های موسسه پژوهشی علوم و صنایع غذایی

صفحه اصلی / سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

Biotechnological Advances in AI-Optimised 3D/4D Food Printing with Postbiotic Bioinks for Sustainable and Personalised Nutrition

نویسندگان :

Negin Rezaei Savadkouhi¹

1- National Institute of Nutrition and Food Industry Research, Food Science and Technology Research Department, Shahid Beheshti University of Medical Sciences,

کلمات کلیدی :

3D/4D food printing،postbiotic bioinks،AI optimisation،CRISPR،sustainable nutrition،personalised diets،food waste valorisation،consumer acceptance،circular economy،dysphagia

چکیده :

This systematic review synthesises 92 peer-reviewed studies and 8 authoritative reports (2020–2025) to evaluate groundbreaking AI-optimised 3D/4D food printing with postbiotic bioinks derived from upcycled food waste, revolutionising sustainable, personalised nutrition for dysphagia, halal, and medical diets. The pioneering integration of CRISPR, AI, and 4D printing technologies achieves 95% waste valorisation (validated in pilot studies, n=10, Supplementary Table S0a) and 92% CO₂ reduction compared to livestock farming (LCA, n=50 datasets, ISO 14040/44). AI enhances printing efficiency by 15% and structural stability by 22% (Mean Absolute Error=0.12). CRISPR-engineered microbes produce 12–15 g/L SCFAs, reducing antinutrients by 60% ± 5% (HPLC-validated, n=5 studies). Off-flavours are mitigated with 85% efficacy via gas chromatography-mass spectrometry. Consumer acceptance (12 studies, n=1,500, I²=62%) varies from 58–80%, influenced by income, culture, and education. Scalable production using 50–15,000 L bioreactors targets $0.5–1/kg, pending validation of substrate variability and energy costs (±10%, Supplementary Table S6). High initial costs ($1–2M), limited long-term safety data, and cultural resistance are addressable through subsidies, targeted education (e.g., FAO workshops), and 3–5-year double-blind trials (n=1,000, Supplementary Table S8 and S11).