3D Printing Technology and Its Diverse Applications

This new volume explores the exciting and diverse applications of three-dimensional printing in a variety of industries, including food processing, environmental sciences, biotechnology, medical devices, energy storage, civil engineering, the textile and fashion industry, and more. It describes the various 3D printing methods, the commonly used materials, and the pros and cons. It also presents an overview of the historical development and modern-day trends in additive manufacturing, as well as an exploration of the prospects of 3D printing technology in promoting academic education.

"A sincere attempt to outline the role of 3D printing technology in wide-ranging industry applications. . . . This book is a comprehensive collection of information on 3D printing and details every aspect of its applications in conventional and emerging domains. The book captures various 3D printing methods, commonly used materials, pros and cons, with industry references and pictorial examples that make it easy to grasp an intricate subject. . . . I hope that this book will soon become a learning standard for students, teachers, and industry professionals alike."Rajiv Bajaj, Managing Director, India & SEA, Stratasys India Pvt. Ltd.

H. B. Muralidhara, PhD, is Associate Professor at the Center for Incubation, Innovation, Research and Consultancy at the Jyothy Institute of Technology, Bangalore, India. He was formerly Head of R&D Chemistry at K. S. Institute of Technology and the Center for Emerging Technologies, Jain University, Bangalore, India. Dr. Muralidhara has authored over 45 research articles and one book. His publications have so far been cited more than 1500 times. He has received several awards for his work from the Materials Research Society of India and others.Soumitra Banerjee, PhD, is Associate Professor at the Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology, Bangalore, Karnataka, India. His research focus includes micronutrients, protein extraction, low-cost nutritional food product development, food preservation, etc. He has published papers in national and international journals. He is a member of the Association of Food Scientists and Technologists (India) and an active reviewer of various journals. Dr. Banerjee has guided several master’s and bachelor’s students for their research projects.