3D printing has been used to modify the texture and nutritional content of foods. However, consumers’ insights are sometimes lacking in 3D food printing research. It is important to better understand the consumers’ attitude towards 3D printing and their special demands, to further develop this technology. This study aims to investigate the attitude of dysphagia patients towards food personalization using 3D printing, via an online survey. We collected results based on surveys filled in by 64 dysphagia patients.
Continue reading “A survey of dysphagia patients’ attitude towards 3D printing for food personalization”A survey of dysphagia patients’ attitude towards 3D printing for food personalization
