TY - JOUR
T1 - Supporting food design with consumer research
T2 - from inspiration and validation to participation and integration
AU - Schifferstein, Hendrik NJ
PY - 2023
Y1 - 2023
N2 - To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative activities with academic professionals and involve researchers in their work who can conduct sensory tests of their cooking efforts. Some design researchers try to obtain general principles of interest from the creation and evaluation of food prototypes, for example in digital gastronomy, while using playfulness to increase dining engagement, or while trying to promote healthier and more sustainable food practices. This mutual cross-fertilization can enrich research activities and refine design and culinary practices.
AB - To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative activities with academic professionals and involve researchers in their work who can conduct sensory tests of their cooking efforts. Some design researchers try to obtain general principles of interest from the creation and evaluation of food prototypes, for example in digital gastronomy, while using playfulness to increase dining engagement, or while trying to promote healthier and more sustainable food practices. This mutual cross-fertilization can enrich research activities and refine design and culinary practices.
KW - Consumer research
KW - Culinary practice
KW - Food design
KW - Research through design
UR - http://www.scopus.com/inward/record.url?scp=85151716096&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2023.101020
DO - 10.1016/j.cofs.2023.101020
M3 - Review article
AN - SCOPUS:85151716096
SN - 2214-7993
VL - 51
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
M1 - 101020
ER -