Adding some zest to product development articles: How food technology findings can spark designers’ interest

Autor:	Hendrik N. J. Schifferstein
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	design process food business future context multidisciplinary consumer behavior food science Visual arts N1-9211 Hospitality industry. Hotels clubs restaurants etc. Food service TX901-946.5
Zdroj:	International Journal of Food Design, Vol 9, Iss 1, Pp 3-8 (2024)
Druh dokumentu:	article
ISSN:	2056-6522 2056-6530
DOI:	10.1386/ijfd_00069_2
Popis:	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 typically focus on technological issues, while they should provide a broader, multidisciplinary perspective to inform food design. Furthermore, food design articles also consider the creative and developmental processes followed to innovate. Including a description of the future consumption context can complete the discourse.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/06a14f4ee1ba48b79683cc784144653b Zobrazit plný text záznamu View record in DOAJ