3D printed foods represent an innovative intersection of technology and culinary arts, heralding a paradigm shift in the way we conceptualize and produce edibles. This emerging field utilizes specialized 3D printing technology to construct intricate and customizable food structures layer by layer, transforming raw ingredients into novel shapes and textures. Beyond mere gastronomic novelty, 3D printed foods hold potential for addressing issues such as personalized nutrition, food sustainability, food logistics, and culinary creativity. The process allows for precise control over ingredient composition, catering to specific dietary requirements, while also minimizing waste. As this technology advances, it sparks intriguing possibilities for reshaping traditional culinary landscapes and meeting the evolving demands of modern consumers. This research project will investigate consumers’ awareness, intentions, and attitudes towards 3D printed foods. A survey designed to assess a range of psychological and socio-economic factors associated with consumers’ acceptance and use of this technology’s potential will be deployed at a large multi-cultural higher education institution. The study aims to provide nuanced insights into the intricate interplay of factors influencing the adoption of 3D printed foods, contributing to a deeper understanding of their potential integration into mainstream culinary practices. The findings are expected to inform industry stakeholders, policymakers, and educators, guiding the development and implementation of strategies that align with consumer preferences and foster the widespread acceptance of 3D printed foods in the future.