The rapid growth of globalization and industrialization has transformed the manufacturing practices of most of the industrial sectors. Consumer's food choices are moved toward convenient foods with superior qualities of sensorial attributes and nutritional benefits. Meanwhile, food demand, nutritional security, depletion of natural resources, CO ₂ emissions, and carbon footprints put forth increased pressure on the food industry. This scenario reminds food scientists to transform the current food manufacturing practices with a sustainable approach. In this regard, 3D printing is a well-known technology for personalized nutrition which can be combined with conventional food processing techniques like encapsulation. This chapter highlights the merits of the integration of encapsulation with 3D printing. Encapsulation is a well-flourished area of research for the development of functional foods and nutraceuticals. However, the synergistic benefits of combined techniques are not well explored. The current chapter discusses various drug delivery systems (micro and nanoemulsions, lipid-based delivery systems, solid lipid nanoparticles, nanoliposomes, and nanostructured lipid carriers) and types of encapsulation techniques (polymer–lipid-based encapsulation and drying techniques). Further, the concept of integration of encapsulation with 3D printing, design requirements, prospects of combined technologies, and associated challenges are detailed. More research needs are required on aspects of material response (effectiveness, stability, bioavailability, controlled release, and targeted delivery) and edibility in terms of allergenicity and toxicity. Understanding of synergistic benefits of encapsulation and 3D printing would open a new area of research in developing innovative personalized foods with functional benefits and helps in alleviating malnourishment and preserves nutritional security.