From tradition to innovation: the perspective of portuguese chefs and culinary professionals on 3d food printing
Abstract
3D food printing promises to be one of the most impactful innovations in gastronomy in the coming years. In laboratories, research, studies, and techniques are being developed, while questions continue to accumulate, curiosity grows, and predictions are made about what has not yet fully emerged.
In this context of accelerated modernization, it becomes essential to reflect on the role of responsible cultural tourism in preserving traditional cuisine as an expression of the cultural and identity heritage of territories. This type of tourism promotes respect for ancestral culinary practices, encourages the use of local and endogenous ingredients, and values the know-how passed down through generations. At the same time, it creates a space for sharing, learning, and co-creation between local stakeholders and visitors, where innovation, such as 3D food printing, can coexist with respect for cultural roots, ensuring that technology complements rather than replaces gastronomic authenticity.
Within this framework, the present study aims to understand chefs’ and culinary professionals’ perceptions of this technology, namely to analyze its potential relationship with food safety, sensory quality, and possible impact on traditional cuisine, as well as to assess the level of acceptance and the main concerns regarding the incorporation of 3D food printing into gastronomic practice.
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