The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.

Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficiencies. The following plant oils were used in the frying process: rapeseed, sunflower, and palm oil. The degree of frying was measured by the total polar meter (TPM), until the achievement of 24%. To accurately assess the color characteristics of the french fry samples, Minolta CM 2600d color measurement instrument was used. Statistically significant differences were observed between some color parameters (L, a, b, C, and h) and TPM values. The following correlations were observed: 0.530 was obtained for TPM and h (hue angle) in french fries fried in palm oil; negative correlation (−0.214) between TPM and L (lightness) was obtained in french fries fried in rapeseed oil. While we have observed certain correlations from our experimental data, it is important to note that the color of french fries may not be the sole determinant of fried oil quality. Other external factors, such as temperature, chemical composition, and potato cultivar, can also significantly influence the color of french fries.

Performance tests of the Pr̆erov Scaly Carp (PS), two crossbreds (PS × M72 and PS × ROP) and an internal control group (M2 × M72) were designed to assess their production and dressing out parameters at harvest size for their potential commercial utilization. The fastest growth rate (standard length (SL): 405±21.91 mm, P<0.01) and the highest final live weight (FLW: 2015.70±323.92 g, P<0.01) were recorded in the PS × ROP hybrid. The SL values in this group of carp were 12.5%, 19.12% and 11.57% higher (P<0.01) than those at M2 × M72, PS and PS × M72, respectively, and the FLW values were 21.57%, 62.83% and 24.37% higher (P<0.01) compared with M2 × M72, PS and PS × M72 hybrids respectively. Growth rate parameters of PS × M72 hybrid and control group M2 × M72 were practically identical. The lowest growth rate potential and FLW were recorded in the PS group (P<0.01). The highest (P<0.01) dressing out parameters were found in the control group of mirror carp M2 × M72 with a dressing percentage of 65.64±2.11%. There were practically no differences in this parameter between scaly carp groups (PS: 61.79±2.82%, PS × M72: 61.51±1.72%, PS × ROP: 63.60±1.96%). This study shows evidence for faster somatic growth and bigger final weight in the hybrid line PS × ROP of 3‐year‐old common carp compared with the pure line PS and the crossbreed PS × M72.

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, the scientific journal of the Mendel University in Brno, Czech Republic