A bibliometric analysis of 3D food printing research: A global and African perspective

Beatrice Mofoluwaso Fasogbon, Oluwafemi Ayodeji Adebo

Research output: Contribution to journalReview articlepeer-review

11 Citations (Scopus)


Three-dimensional (3D) food printing is one technology that can revolutionized food processing and product development due to its multiple advantages including the design of customized, personalized nutrition food design from available food material, among others. Research documents on 3D food printing came into the limelight in the year 2006, and have since exponentially increased, especially in developed countries. In this review, we collected and analysed scientific documents related to 3D food printing (3DFP). The collected data were analysed on VoSViewer 1.6.18 for annual publication trend, contributing authors, countries, institutions, funding agencies, journals and the relationship between these parameters. With a total of 800 documents which showed an increasing trend over the years, China was identified as the most productive country. In contrast, significantly much less studies emanated from Africa. As such, African institutions and scientists working on 3DFP need to collaborate with relevant researchers in institutions around the world to advance this processing technique, while relevant stakeholders also need to provide necessary funds needed.

Original languageEnglish
Article number100175
JournalFuture Foods
Publication statusPublished - Dec 2022


  • 3D food printing
  • 4IR
  • African research work
  • Bibliometric analysis
  • Innovative foods 3D printing

ASJC Scopus subject areas

  • Food Science


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