From printing pasta to customizing nutrition for hospital patients, 3D food printing is pushing the boundaries of how we think about meals. In this episode, we dive into recent scientific studies exploring the current breakthroughs, emerging applications, and stubborn challenges of this cutting-edge food technology. Discover how researchers are tackling personalized diets, creating foods for those with swallowing difficulties, and reducing waste with unconventional ingredients—while grappling with big questions around safety, regulation, and public acceptance. Could the future of your dinner be designed, downloaded, and printed?