The aim of work is determination of possibilities and prospects of use of 3D-printing in food industry. In basis of consideration the methods of analysis, studies of the state of question of possibility of the three-dimen-sional printing, are fixed by means of 3D-printers of food products, readies to serve dish, principles and technology of their preparation (printing). Basis of methodology were structurally-technological questions of consideration of organization of 3D printers work, their composition, maintenance, software, necessary expense/pl materials, features. As a result of theoretical researches and their experimental verification not only possibility but also insistent neces-sity of passing is shown to deployment 3D-printing for preparation of foods and readies to serve dish as on industrial basis on enterprises, in organizations of food industry of different patterns of ownership, in small business, so in domestic terms. Examples are made, results of 3D-printing of foods, wares, readies to serve dish.
