### Literature Review
Similarly, other design and printability evaluation methodologies have been devised for different AM materials and technologies [31; 32; 33]. Adopting this approach in the domain of 3 DFP could prove beneficial, as it would help designers to optimize their products for higher quality and printability. It also promotes innovation and educational growth in the field of 3 DFP design. Current methodologies for optimizing the printability of 3 DFP items focus on studying the material behavior and optimizing the process parameters through simulation-based tools and experimental testing. [PERSON] et al. [34] discuss the application of computational fluid dynamics (CFD) simulations in 3 DFP, emphasizing the optimization of processing conditions like the layer height, deposit thickness, and nozzle dimensions for a better printability. Another study by [PERSON] and [PERSON] [35] utilized the finite element method (FEM) to investigate the flow behavior, die swelling, and residual stress in 3 DFP of surmipaste. This study demonstrated the effectiveness of FEM in analyzing the complex flow patterns and mechanical stresses during the 3 DFP process. [PERSON] et al. [36] reviewed various computational methods, including CFD and FEM, for predicting mechanical behaviors, internal texture modifications, and post-printing stability in 3 DFP. These simulations aid in designing printers that are optimized for specific material properties and printing conditions. The review also highlights the predominant use of extrusion-based models and points to a need for more comprehensive, data-driven simulation approaches to enhance 3 DFP technology. Several experimental studies also demonstrate the need for material process parameters and design optimization for the improved printability of 3 DFP items. A study by [PERSON] et al. [37] implemented a response surface methodology to predict and optimize the textural properties of 3D printed food. Through experimental testing, they successfully linked 3D printing parameters, such as infill percentage, layer height, and print speed, with key textural properties (hardness, adhesiveness, cohesiveness, and springiness). The validation of these models showed a high accuracy, underscoring the significance of design parameter optimization in achieving customized food textures using 3 DFP. [PERSON] et al. [38] examined the printability of various design features in 3 DFP and assessed the user preferences for the accuracy and fidelity of these prints. Their findings revealed limitations in critical design parameters, such as the overhang angle and internal structure geometry, for food items like marzipan and chocolate. The study also showed that users prefer designs that closely match the original specifications, highlighting the importance of precision in 3 DFP for enhancing user satisfaction. [PERSON] et al. [39] discussed the importance of design optimization in 3 DFP, emphasizing that precision in placing texturing elements and designing complex internal structures is critical for developing realistic food textures. This approach not only meets specific consumer needs but also significantly enhances the sensory appeal of printed food products. Several critical design features heavily influence the printability of food items [39]. According to [PERSON] et al. [40], specific geometric parameters, such as the thickness, height, and the stability of the supporting structures, significantly influence the success rate of the final print. These features affect both the mechanical integrity and the aesthetic qualities of printed food items. In addition to model design parameters, the study by [PERSON] et al. [41] examines the influence of external design factors and post-processing on the printability of 3D printed foods. It highlights how crucial parameters, such as the nozzle diameter, filling rate, and post-processing conditions like baking time and temperature, can significantly impact the texture and structural integrity of the final products.