Sürdürülebilir Gastronomide Dijital Dönüşüm: 3B Gıda Yazıcıları Üzerine Bibliyometrik Bir Değerlendirme
Digital Transformation in Sustainable Gastronomy: A Bibliometric Assessment of 3D Food Printing

Summary/Abstract: This study aimed to evaluate the role of 3D food printers in zero-waste kitchens and sustainablegastronomy through a systematic literature review and bibliometric analysis. The dataset wascompiled from studies published in the Web of Science Core Collection database (2016–2026),screened in accordance with the PRISMA flow diagram, and analyzed via VOSviewer. Citation, keyword co-occurrence, bibliographic coupling, author co-citation, and country-level analyses were conducted. The findings revealed that the literature is centered on food design, printability, rheological properties, food ink, personalized nutrition, and sustainability. Furthermore, 3D food printers were determined to be a complementary tool for upcycling edible by-products into value-added products rather than a technology that directly eliminates waste. Despite key limitations such as printability, food safety, consumer acceptance, cost, hygiene, and printing speed, it was concluded that this technology serves as an innovative tool supporting by-product valorization, portion control, sustainable menu design, and culinary creativity.

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