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Factors associated with compliance among urban street food vendors with the food safety and standards authority of India (FSSAI) checklist: evidence from multinomial logistic and gamma regression models. [PDF]

BMC Public Health
Deshmukh R, Sohil P, Mahajan S, Adhya S, Doke P.   +4 more
europepmc   +1 more source

Food Defense Risk Assessment of an Edible-Coating Processing Line: A Comparative Case Study Using TACCP and CARVER+SHOCK. [PDF]

Foods
Segovia-Bravo KA, Pintado CC, Pérez-Santín E.   +2 more
europepmc   +1 more source

An Indigenous Food Is Medicine Intervention: The MUTTON-HF Randomized Clinical Trial.

JAMA Intern Med
Eberly LA, George C, Sandman S, Bex D, Jones K, Yazzie A, Gray L, Morgan L, Tennison A, Williams C, Chandra M, Wickre R, Wickre B, Bolas M, Welbel R, Ignace D, Feliciano B, Hammer S, Damon-Mallette D, Lindsey E, Mora P, Ye A, Merino M, Schisterman EF, Shin SS.   +24 more
europepmc   +1 more source

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Food Design Thinking: A Branch of Design Thinking Specific to Food Design

Journal of Creative Behavior, 2016
AbstractIs there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available
Francesca Zampollo, Matthew Peacock
exaly   +2 more sources

Rational food design and food microstructure

Trends in Food Science and Technology, 2022
Background: Consumers' demands are changing how foods are produced, processed, and delivered. In this respect, the term rational food design (RFD) appears in an increasing number of scientific articles without much explanation of its precise meaning. Attempting a definition of the concept supported by several examples would facilitate and encourage its
José Miguel Aguilera
exaly   +3 more sources

Food and interaction design

CHI '12 Extended Abstracts on Human Factors in Computing Systems, 2012
Food and interaction design presents an interesting challenge to the HCI community in attending to the pervasive nature of food, the socio-cultural differences in food practices and a changing global foodscape. To design for meaningful and positive interactions it is essential to identify daily food practices and the opportunities for the design of ...
Rob Comber, Eva Ganglbauer, Jaz Hee-jeong Choi, Jettie Hoonhout, Yvonne Rogers, Kenton O'Hara, Julie Maitland   +6 more
openaire   +4 more sources

Food physics insight: the structural design of foods

Journal of Food Science and Technology, 2022
Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy,
Palak Mahajan, Manab Bandhu Bera, Kamlesh Prasad   +2 more
openaire   +2 more sources

Food Design

Abstract Food design is a transdisciplinary field that explores the intersection of food practices, cultural traditions, and design methodologies, emphasizing food’s practical and symbolic dimensions. It is important to note that food design transcends the aesthetic concerns of food presentation, addressing the entire food system ...
Gallen, Celine, Kunkel, Julia
  +5 more sources

Innovation design for food

2018
What is the relation between design, food, and Innovation? How these elements influence and interact each other? Finally, what kind of opportunity they offer in our society? The answers to these questions are the challenge of the Innovation Design for Food project developed during the last three years in the Innovation Laboratory.
Remondino, Chiara Lorenza, Stabellini, Barbara, Gaiardo, Andrea, Tamborrini, Paolo Marco   +3 more
openaire   +3 more sources

Design of Cyber Food:

Extended Abstracts of the 2021 CHI Conference on Human Factors in Computing Systems, 2021
With a growing interest in HCI around food, there is a trend to combine computing technology and food to facilitate novel eating experiences. However, most current systems tend to superimpose the technology over food rather than consider food itself as a focal interaction material.
Jialin Deng, Patrick Olivier, Florian 'Floyd' Mueller   +2 more
openaire   +2 more sources