This thesis presents the conceptual design process of a consumer food printer for the year 2020, carried out for the Creative Machines Lab at the faculty of Mechanical Engineering at Columbia University, New York (USA) Food printing is a evident evolution in the field of Additive Manufacturing (AM). However, since the food printing technology is a technology pushed innovation and is still in development, so far the added value of food printing to society remains somewhat unclear and the public remains rather skeptical as well. To increase acceptance and to find the added value of food printing, the Verganti design driven innovation method was used in this project, to identify the real potential of food printing. In order to be able to establish this appliance in 2020, a vision of the future was crafted, using the ‘vision in product methodBesides identifying opportunities for food-printing technology in both the medical and special needs market, this thesis hypothesizes that the food printer can provide the most added value in the consumer market of daily life. Currently, throughout the world our food consumption is converging to diets with an increased intake of meat, fat, processed foods, sugar and salt . This nutrition transition is leading to an increase in dietary related diseases, to social inequality, greenhouse gasses and a loss of biodiversity. The westernization of diets is driven by many different causes, such as urbanization, changes in agricultural practices, intensive food production methods etc., but is also driven by our own consumer behavior and attitudes.These consumer attitudes exist of 4 main checkpoints when it comes to decisions about food: cost, experience, convenience and nutrition and nowadays, it’s nearly impossible to check all 4 points, thus resulting in unhealthy decisions. With the quest to improve health, it is envisioned that biometric data about our health will be available to all of us in the near future for just a few cents/ at very low cost. The health analytics/analyses will result in complex nutritional recommendations, and in this development we hypothesize that a food printer is the “missing link” that could bring the benefits of personalized data-driven health to people’s kitchen tables. Besides offering a healthy and personalized food choice, food printers can meet the consumer‘s main criteria for food selection, hereby democratizing the opportunity for a healthy diet. The final proposed concept design goes by the name of ‘Sanna’. The proposed concept is not meant to replace conventional cooking, but it is envisioned to be one of many appliances in our future kitchen, offering healthy dishes supplementing your daily intake. The printer uses unprocessed raw, frozen food purees as ingredients and, with the help of an integrated infra-red cooking element, these ingredients will be converted into tasty, cooked and texturized food. In a culinary workshop at the “International Culinary Center” in New York City, the potential of the food printer was tested and evaluated.The overall concept design proposal resulted in positive feedback by the media, technicians, food critics and chefs, revealing the potential for the consumer market. Currently, the first steps are taken in order to realize a proof-of-principle prototype.