This study systematically investigated innovative pathways for 3D food printing technology utilizing functional carbohydrates， addressing the escalating dietary needs of dysphagia patients amid global population aging. Traditional pureed diets exhibit critical limitations including sensory rejection due to texture homogenization， insufficient nutrient density， and inadequate personalization. Additive manufacturing-based 3D food printing emerges as a transformative solution， leveraging precise microscale structural control and personalized nutrition customization to synergize swallowing safety， nutritional enhancement， and sensory appeal. Key research focuses included: 1) Elucidating structure-function relationships between thermal extrusion-based 3D printing parameters and rheological properties of starch-based inks； 2) Improving structural stability and nutritional functionality through physicochemical modification and multi-component compounding strategies； 3) Establishing microstructure design criteria aligned with swallowing physiology. Current technological challenges were identified in developing oral processing simulation systems， quantifying structure-swallowing safety correlations across scales， and optimizing personalized nutrient algorithms. Future directions emphasized AI-driven printing parameter optimization， multimodal sensory evaluation frameworks， and clinical nutrition validation studies. The findings provided theoretical foundations and technological blueprints for transitioning dysphagia diets from homogenized formulations to personalized functional food systems. This research advanced the frontier of age-appropriate food innovation through intelligent manufacturing and precision nutrition integration.