Fan Yang

State Key Laboratory of Food Science and Technology

Papers

Total Citations

272

H-Index

About

Fan Yang is a pioneering researcher at the intersection of advanced manufacturing and food science, with notable contributions to the emerging field of 3D food printing. Yang's most recognized work, "Recent Development in 3D Food Printing" (2015), has garnered 272 citations and stands as a foundational reference in the field, exploring how additive manufacturing technologies are revolutionizing food production through precise, layer-by-layer digital fabrication techniques. Yang's research illuminates how 3D printing is poised to transform localized food manufacturing, bridging the gap between robotics, software engineering, and culinary science. By examining the technological infrastructure that enables on-demand, customizable food creation, Yang has helped establish a rigorous academic framework for understanding how digital fabrication can be applied to edible materials — a concept that was still largely nascent when this work was published. With a growing citation record, Yang's scholarship has proven influential for researchers in food technology, bioprinting, and advanced manufacturing alike. Their work continues to inspire new generations of scientists exploring how automation and digital design can reshape not only what we eat, but how food is conceived, created, and delivered.