Buch, Englisch, 277 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 476 g
The Art of Designing Innovative Food Experiences
Buch, Englisch, 277 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 476 g
ISBN: 978-3-030-54298-6
Verlag: Springer International Publishing
While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Wirtschaftswissenschaften Betriebswirtschaft Management Forschung & Entwicklung (F&E), Innovation
- Wirtschaftswissenschaften Betriebswirtschaft Management Wissensmanagement
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Wirtschaftssektoren & Branchen: Allgemeines
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Marketing
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Part I- Design Thinking For Food Well-Being: Foundations And Origins.- Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being.- Chapter 2. The history of design thinking and its contributions to food experiences and well-being.- Chapter 3. How can design thinking influence food choices and healthy eating experiences among consumers?.- Chapter 4. How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations.- Chapter 5. How will empathetic design thinking influence food experience innovation? A practitioner perspective on food well-being.- Part II- Implementation Of Design Thinking For Food Experience Innovation And Well-Being.- Chapter 6. Psychological mechanisms underlying design thinking’s impact on gustatory perception: Implications for food experiences and well-being.- Chapter 7. How food experience through ambiance and food design can promote thewell-being of consumers.- Chapter 8. The role of emotions in designing innovative food experiences for consumer well-being: Contributions to design thinking.- Chapter 9. Design thinking for food well-being: An adolescent language perspective.- Chapter 10. Luxury foodservices: The design thinking approach and contributions to food well-being.- Chapter 11. Food well-being in the higher education sector: How to leverage design thinking to create healthy and pleasurable food experiences among college students.- Part III - Design Thinking For Innovative Food Experiences And Well-Being: What’s Next? Chapter 12. Integrating consumer food experience with health and sustainability outcomes: The critical role of design imperatives.- Chapter 13. An experiential view of food design thinking: Expanding consumer centricity for food well-being.- Chapter 14. Precision retailing: Building upon design thinking for societal-scale food convergence innovation and well-being.- Chapter 15. Design thinking to engage consumers in achieving zero waste food experiences: The CEASE framework.- Chapter 16. From food product to food experience: How to use design thinking to service vulnerable populations and improve their food well-being.