食品三維列印是將積層製造的技術應用於食品，而目前食品三維列印機可印製出多種食材，但更換不同的食材必須改變材料的添加配方以及列印參數，因此本研究將開發出印製凝膠外殼之食品三維列印機，印製出凝膠外殼再置入食材，簡化列印前的繁雜步驟。
本研究分為兩大部分，第一部分為機台改裝，第二部分為食用凝膠之研究。選擇材料擠製成型的塑料三維列印機來改裝，設計凝膠材料適用之擠出機構，擠出機構方面選擇直線式步進馬達，透過直線式運動將凝膠材料擠出。透過列印測試，更改Marlin韌體參數，以配合凝膠材料的成型。
第二部分為凝膠材料調配之研究，選用植物膠及澱粉類作為主要開發材料，透過直交表來簡化實驗次數，找到各個材料所影響的特性，進而找出最佳配方。凝膠材料須俱備足夠的支撐力及黏性才能使列印物件成型。將食品三維列印機搭配我們所調配之凝膠，成功列印出多種幾何殼狀圖檔。

Applied to food, the food three-dimensional printer can print various ingredients with additive manufacturing technique currently, however, different recipes and parameters must be changed when dealing with different ingredients. Thus, to simplify the preparation progress, the research will develop the three-dimensional printer which can print gel-shells first and then put the food into them.
This research can be divided into two parts. The first part is the modification of the machine, and the other part is research on gel-materials. First part, the material extrusion three-dimensional printer is chosen to be modified. Then the extrude mechanism is designed for gel-materials which can extrude those materials through linear motion with the linear stepper motor. Modify the Marlin firmware parameters to suit the forming of gel-material through the printing tests.
Second part, vegetable gum and modified starch are used as the main developed materials and the orthogonal table is used to do gel-material experiments which can simplify the experimental numbers and find the characteristic of different materials. The gel-material should be viscous and have enough supporting ability to form the subjects successfully. The food three-dimensional printer is matched with the gel-material and prints the various geometric shell food objects.

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