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of 10
pro vyhledávání: '"Hendrik N. J. Schifferstein"'
Autor:
Hendrik N. J. Schifferstein
Publikováno v:
International Journal of Food Design, Vol 9, Iss 1, Pp 3-8 (2024)
To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typic
Externí odkaz:
https://doaj.org/article/06a14f4ee1ba48b79683cc784144653b
Autor:
Hendrik N. J. Schifferstein
Publikováno v:
International Journal of Food Design, Vol 9, Iss 1, Pp 73-99 (2023)
Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially important fo
Externí odkaz:
https://doaj.org/article/c40bb7aa5982458080335de2e3ab850a
Publikováno v:
International Journal of Food Design, Vol 7, Iss 1, Pp 79-100 (2022)
While over the last century food systems have become more controlled, standardized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organism
Externí odkaz:
https://doaj.org/article/ce8a39e009ca4726a7c6f22667cd79ca
Autor:
Hendrik N. J. Schifferstein
Publikováno v:
International Journal of Food Design, Vol 7, Iss 1, Pp 3-5 (2022)
Externí odkaz:
https://doaj.org/article/ad9dd140fd2c4d7e8f59e19aaf403e54
Publikováno v:
International Journal of Food Design, Vol 4, Iss 2, Pp 101-138 (2019)
What makes food design different from other types of industrial product design? Based on over twenty years of professional design practice and food experience research, the authors present a variety of insights – clustered in five overarching theme
Externí odkaz:
https://doaj.org/article/1b44802bdd374cf59a787845c7ec0268
Publikováno v:
International Journal of Food Design. 3:63-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5ec821e21f938f1525a89ef2ce73408
https://doi.org/10.1386/ijfd.3.1.63_5
https://doi.org/10.1386/ijfd.3.1.63_5
Autor:
Hendrik N. J. Schifferstein
Publikováno v:
Journal of Experimental Psychology: Human Perception and Performance. 23:278-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23352d27ac91886ff25f084e42ba02df
https://doi.org/10.1037/0096-1523.23.1.278
https://doi.org/10.1037/0096-1523.23.1.278
Publikováno v:
Food, People and Society ISBN: 9783642074776
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::480dd4432e276db046cf881395f49e3d
https://doi.org/10.1007/978-3-662-04601-2_1
https://doi.org/10.1007/978-3-662-04601-2_1
Product Experience brings together research that investigates how people experience products: durable, non-durable, or virtual. In contrast to other books, the present book takes a very broad, possibly all-inclusive perspective, on how people experie
Autor:
HENDRIK N. J. SCHIFFERSTEIN
Publikováno v:
Perceptual and Motor Skills. 95:1199
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fa4322ac69368a6a599466746bc423c
https://doi.org/10.2466/pms.95.7.1199-1214
https://doi.org/10.2466/pms.95.7.1199-1214