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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 +6 more
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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 +6 more
openaire +3 more sources
Food physics insight: the structural design of foods
Journal of Food Science and Technology, 2022Understanding 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 +2 more
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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 +2 more
openaire +1 more source
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 +2 more
openaire +1 more source
Design principles of food gels
Nature Food, 2020Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels.
Yiping Cao, Raffaele Mezzenga
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Designing Foods with New Food Ingredients
2023In recent years, rational food design has become crucial to cater for consumers’ specific needs and requirements. Consumers are increasingly aware of the impact of their food choices on their health and the environment. Governments and health organizations have developed policies and regulations to regulate food manufacturers to produce healthier food ...
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Proceedings of the Designing Interactive Systems Conference, 2012
This workshop is a continuation and extension to the successful past workshops including [4, 5, 6]. The workshop addresses the opportunities and challenges for the design of digital interactive systems that engage individuals in critical reflection on their everyday food practices -- including designing for engagement in more environmentally aware ...
Jaz Hee-jeong Choi +3 more
openaire +2 more sources
This workshop is a continuation and extension to the successful past workshops including [4, 5, 6]. The workshop addresses the opportunities and challenges for the design of digital interactive systems that engage individuals in critical reflection on their everyday food practices -- including designing for engagement in more environmentally aware ...
Jaz Hee-jeong Choi +3 more
openaire +2 more sources
Food product design: emerging evidence for food policy
International Journal of Food Sciences and Nutrition, 2016The research on the impact of specific brand elements such as food descriptors and package colors is underexplored. We tested whether a "light" color and a "low-calorie" descriptor on food packages gain favorable consumer perception ratings as compared with regular packages.
Mohammed, Al-Hamdani, Steven, Smith
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Food Design as a Strategy for the Global Community
2020The paper aims to identify the role of Design Culture in adopting food and gastronomic practices as strategic tools to enhance dialogues between different cultures. The research analyses the cases in which contemporary Design Culture adopts food as a possibility of social inclusion, understanding of the global flows of people, transformation techniques,
Caruso, Ivo +2 more
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Supporting Food Design Processes: Development of Food Design Cards
2020Design ...
Lee, Y. (author) +2 more
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