Designing with Empathy: Implications for Food Design [PDF]
, 2016 A broken food system has resulted in a wide disparity between food producers and consumers, undermining the perceived link between food and nature. It is therefore important to re-create the relationship with food when co-designing future solutions. This
Cecilie Dawes +7 more
core +1 more source
Culture-Orientated Food Design for Social Issue [PDF]
, 2018 Cultural globalization threatens cultural diversity, especially for minority cultures and ethnic cultures. In response to the fading of cultural identities, there is rare literature discussing how design can contribute.
Guo, Yinman, Tie Ji, Ji, Tie, Yinman Guo
core +1 more source
3D food printing: a categorised review of inks and their development
Virtual and Physical Prototyping, 2019 3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of ...
Siew Li Voon +4 more
doaj +1 more source
Development of Disease Self-Management (DSM) Regulatory, Non-communicable Diseases Negotiable Emerging eHealth driven Food Processing Technologies [PDF]
E3S Web of Conferences, 2020 In the modern food technology digital era, innovation and consumerism driven hypothesis generation plays important role to make the system summarily applicable under information and communication technologies (ICT) domain.
Dagadkhair Amol +2 more
doaj +1 more source
Designer foods and their benefits: A review [PDF]
Journal of Food Science and Technology, 2012 Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer
A, Rajasekaran, M, Kalaivani
openaire +2 more sources
Sensory Design of Foods for the Elderly [PDF]
Annals of Nutrition and Metabolism, 2008 <i>Background/Aims:</i>Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of ...
Gunnar, Hall, Karin, Wendin
openaire +2 more sources
Food design and food studies: Discussing creative and critical thinking in food system education and research [PDF]
, 2017 In the past 20 years, two new disciplines have been created and have evolved, first as two separate subjects, and now more and more interconnected: food studies and food design studies.
Massari S., Sonia Massari
core +1 more source
Designing sustainable food experiences: Rethinking sustainable food tourism [PDF]
, 2020 In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued.
Leer, Jonatan,, Jonatan Leer
core +1 more source
Transformational design for food systems: Cultural, social and technological challenges [PDF]
, 2023 Due to climate changes, resources availability and evolving markets, the food system is developing towards an articulated and complex ecology, with fast transformations occurring in food production, preparation, delivery and disposal.
Massari S., Marti P., Recupero A.
core +4 more sources
Intersections between Design and Science in the Mediterranean Food Landscape [PDF]
Pad, 2021 Over the last few decades, design has become part of the realm of food in an increasingly incisive way, with the designing of both functional and communicative products at the service of nutrition as well as of food itself.
Carla Langella +2 more
doaj