International Journal of Food Design最新文献_第4页

Food design: An interdisciplinary quest for progress 食品设计:对进步的跨学科探索

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00033_2

H. Schifferstein

引用次数: 0

Psychological effects of energy gels: An investigation into runners’ energy gel choice and consumption strategies in marathon running 能量凝胶的心理效应:马拉松跑者能量凝胶选择与消耗策略的调查

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00036_1

A. Karahanoğlu

{"title":"Psychological effects of energy gels: An investigation into runners’ energy gel choice and consumption strategies in marathon running","authors":"A. Karahanoğlu","doi":"10.1386/ijfd_00036_1","DOIUrl":"https://doi.org/10.1386/ijfd_00036_1","url":null,"abstract":"Marathon running is a physical and mental activity. Runners consume high-energy food products to fill their glycogen stores for maintaining their marathon performance. This makes consuming carbohydrates, mainly in the form of energy gels, an essential part of marathon running. While\u0000 previous research demonstrates significant physiological effects of these high-energy food products on performance, their psychological effects, which could benefit from and shed light on food design studies, have been underexplored. This article explores these effects with two participant\u0000 studies, a narrative study (n = 10) and a survey (n = 39). The inquiries start with understanding the psychology of marathon runners and examining the psychological effects of energy gels on marathon running. The results showed that the marathon runners follow a self-identified\u0000 energy gel consumption strategy during marathon running. Several qualities of energy gels influence these strategies and the meanings marathon runners attach to energy gel consumption. The findings elucidated a novel area of food design research by unveiling the nature of the non-nutritional\u0000 interactions between runner and energy gels consumed in marathon running.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80131182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

How can the design thinking process improve an innovative insect-based food experience? 设计思维过程如何改善以昆虫为基础的创新食物体验?

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00035_1

C. Gallen, G. Pantin-Sohier, D. Oliveira

{"title":"How can the design thinking process improve an innovative insect-based food experience?","authors":"C. Gallen, G. Pantin-Sohier, D. Oliveira","doi":"10.1386/ijfd_00035_1","DOIUrl":"https://doi.org/10.1386/ijfd_00035_1","url":null,"abstract":"This work set out to show that the novel problem-solving process called design thinking (DT) can advance the acceptance and consumption of insects as food. The DT approach involving a multidisciplinary team comprised three stages: (1) an exploratory evaluation through questionnaires\u0000 to raise consumer empathy, (2) an ideation stage to enable visualization and rapid prototyping, which resulted in the creation of twelve food products using mealworm larva and cricket flour and (3) an experimentation stage, where the five most promising ideas (packaging and products) were\u0000 selected and tested on consumers. Four consumption trends were identified: vegetarianism (intellectual), challenge (social relationship), luxury (emotional) and sport (health). Prototypes corresponding to consumer needs were developed. After identifying the positive and negative effects elicited\u0000 by the prototypes, the most promising ones were tested. Exposing consumers to small manageable steps during a food experience with insects dispelled false beliefs and overcame revulsion. The outcomes of this study are encouraging for the development of innovation in the food industry, favouring\u0000 the acceptance of new foods and supporting the provision of healthier food choices for the general western population. These findings can also help companies adapt to the growing scarcity of resources and improve the value of innovations they offer the market.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"50 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79071617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano (2019) 《味觉可视化:商业如何改变你吃的东西的外观》，久野爱(2019)

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00038_5

C. Carbon

引用次数: 0

A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food 食物设计对需要质地改良食物的吞咽障碍患者进餐时间的影响的综述

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00034_1

Rebecca Smith, Lucy Bryant, Courtney Reddacliff, B. Hemsley

{"title":"A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food","authors":"Rebecca Smith, Lucy Bryant, Courtney Reddacliff, B. Hemsley","doi":"10.1386/ijfd_00034_1","DOIUrl":"https://doi.org/10.1386/ijfd_00034_1","url":null,"abstract":"Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food. However, the unsightly and unappetizing\u0000 appearance of texture-modified foods may negatively impact on the mealtime experience and acceptance of texture-modified foods of persons with dysphagia. The aim of this review was to determine what is known about the impact of specific elements of food design ‐ food structure and visual\u0000 appeal ‐ on the mealtime experiences of people with dysphagia. This review of 35 studies presents evidence on how the physical characteristics of texture-modified foods for people with dysphagia can be considered during food production, formulation or service to improve their mealtime\u0000 experience. Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve\u0000 their mealtime-related quality of life. Further research needs to include the views of people with dysphagia, particularly those with lifelong conditions, who might require texture-modified food for an extended period over their lifespan.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80875313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11

Food Design Small: Reflections on Food, Design and Language, Sonja Stummerer and Martin Hablesreiter (2020) 《小食品设计:对食品、设计和语言的思考》，索尼娅·斯特默尔、马丁·哈布雷斯雷特(2020)

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00039_5

Mariana Eidler

引用次数: 0

Seasonality as a consideration, inspiration and aspiration in food design 季节性作为食品设计的考虑、灵感和愿望

International Journal of Food Design Pub Date : 2022-04-01 DOI: 10.1386/ijfd_00037_1

Boudewijn Boon, H. Schifferstein

引用次数: 1

Gastrophysics: Current approaches and future directions 胃物理学:目前的方法和未来的方向

International Journal of Food Design Pub Date : 2021-10-01 DOI: 10.1386/ijfd_00028_2

Carlos Velasco, Charles Michel, C. Spence

引用次数: 7

Tracing multisensory food experiences on Twitter 在推特上追踪多感官食物体验

International Journal of Food Design Pub Date : 2021-10-01 DOI: 10.1386/ijfd_00030_1

Maija Kāle, Juris Šķilters, Matīss Rikters

{"title":"Tracing multisensory food experiences on Twitter","authors":"Maija Kāle, Juris Šķilters, Matīss Rikters","doi":"10.1386/ijfd_00030_1","DOIUrl":"https://doi.org/10.1386/ijfd_00030_1","url":null,"abstract":"How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following:\u0000 (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011‐20, and (3) to contribute to a broader understanding\u0000 of the human‐food relationship as reflected on social media ‐ in this case Twitter ‐ and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’)\u0000 found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20‐25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led\u0000 to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food\u0000 are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73524221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit? 分析典型的食物消费行为:“这么高?“真的有吃饼干的‘正确’方法吗?”

International Journal of Food Design Pub Date : 2021-10-01 DOI: 10.1386/ijfd_00031_1

C. Spence

{"title":"Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?","authors":"C. Spence","doi":"10.1386/ijfd_00031_1","DOIUrl":"https://doi.org/10.1386/ijfd_00031_1","url":null,"abstract":"Many of the mundane foods that we eat on an everyday basis are consumed in a manner that may be considered stereotypical, conventional, habitual or, on occasion, even a playful ritual. There are a number of reasons for such behaviours, and the potential benefits for the consumer are\u0000 discussed in the case of vertically asymmetrical foods where the upper and lower surfaces differ. Maximizing the eye appeal of the food product, maximizing the multisensory flavour experience and the ubiquitous benefits of ritual to the enjoyment of consumption experiences are all put forward\u0000 as possible explanations for such behaviours in this opinion piece. Ultimately, however, the paucity of empirical evidence concerning the influence of the manner of eating such ubiquitous foods (right way-up or upside-down) on the multisensory tasting experience is highlighted. This is a seemingly\u0000 important lacuna in the food science literature, given the multiple competing explanations concerning how such experiences might be affected, if at all, that suggest themselves. Looking to the future, it would clearly be of great interest, given the growing global obesity crisis, to understand\u0000 whether it might be possible to increase sensory enjoyment and/or satiety by the better/optimized design of foods and/or food consumption behaviours.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82773416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9