Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research
Ibrahim A. Elshaer,
Alaa M. S. Azazz,
Mohamed A. Zayed,
Faleh A. Ameen,
Sameh Fayyad,
Amr Mohamed Fouad,
Noha Ibrahim Khalil,
Eslam Ahmed Fathy
Affiliations
Ibrahim A. Elshaer
Department of Management, College of Business Administration, King Faisal University, P.O. Box 380, Hofuf 31982, Al-Ahsaa, Saudi Arabia
Alaa M. S. Azazz
Department of Tourism and Hospitality, Arts College, King Faisal University, P.O. Box 380, Hofuf 31982, Al-Ahsaa, Saudi Arabia
Mohamed A. Zayed
Deanship of Student Affairs, King Faisal University, P.O. Box 380, Hofuf 31982, Al-Ahsaa, Saudi Arabia
Faleh A. Ameen
Agribusiness and Consumer Sciences Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 380, Hofuf 31982, Al-Ahsaa, Saudi Arabia
Sameh Fayyad
Hotel Studies Department, Faculty of Tourism and Hotels, Suez Canal University, Ismailia 41522, Egypt
Amr Mohamed Fouad
Hotel Management Department, Faculty of Tourism and Hotel Management, Pharos University in Alexandria, Canal El mahmoudia Street, Beside Green Plaza Complex, Alexandria 21648, Egypt
Noha Ibrahim Khalil
Tourist Studies Department, Faculty of Tourism and Hotels, Matrouh University, Mersa Matruh 51511, Egypt
Eslam Ahmed Fathy
Hotel Management Department, Faculty of Tourism and Hotel Management, Pharos University in Alexandria, Canal El mahmoudia Street, Beside Green Plaza Complex, Alexandria 21648, Egypt
Three-dimensional food printing (3DFP) has now emerged as the new paradigm shift in culinary arts and is leading to a dramatic transformation of traditional cuisine. This paper aims to conduct a bibliometric analysis of the literature associated with 3DFP research. In the Scopus database, an initial search provided 2188 documents. Applying the PRISMA criteria reduced these documents by narrowing the research to 545 articles. The bibliometric analysis confirmed the growth of research interest in the topic over the past ten years, demonstrating a substantial rise in publications between 2021 and 2023. We also investigated major journals and authors who play the most significant role in the field. The study also provides insight into how 3DFP is applied to deliver delicious, healthy, and visually appealing meals and mitigate food waste. It also highlights and strengthens the argument for design possibilities to manufacture such shapes and include other raw materials. This bibliometric analysis not only visualizes 3DFP’s research trend but also provides future research directions, focusing on its role in the food industry and gastronomy as well as its contribution to sustainable development.
