標(biāo)題: Titlebook: Design Thinking for Food Well-Being; The Art of Designing Wided Batat Book 2021 Springer Nature Switzerland AG 2021 Branded food experience [打印本頁(yè)] 作者: 馬用 時(shí)間: 2025-3-21 17:21
書目名稱Design Thinking for Food Well-Being影響因子(影響力)
書目名稱Design Thinking for Food Well-Being影響因子(影響力)學(xué)科排名
書目名稱Design Thinking for Food Well-Being網(wǎng)絡(luò)公開度
書目名稱Design Thinking for Food Well-Being網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Design Thinking for Food Well-Being被引頻次
書目名稱Design Thinking for Food Well-Being被引頻次學(xué)科排名
書目名稱Design Thinking for Food Well-Being年度引用
書目名稱Design Thinking for Food Well-Being年度引用學(xué)科排名
書目名稱Design Thinking for Food Well-Being讀者反饋
書目名稱Design Thinking for Food Well-Being讀者反饋學(xué)科排名
作者: 知識(shí)分子 時(shí)間: 2025-3-21 23:06 作者: meditation 時(shí)間: 2025-3-22 00:45
Paulo Resende,André Almeida,Jase Ramseyauthors describe this approach through case studies and examples from their work at the Hasso Plattner Institute of Design at Stanford University. The authors also provide step-by-step guides to novel processes and methods that are designed to illuminate opportunities for interventionary solutions.作者: Eosinophils 時(shí)間: 2025-3-22 04:37
Filip De Beule,Dani?l Van Den Bulckeach always has been collaboration, viewed as an attempt to expand the innovation ecosystem and search for new opportunities for co-creation of value. Design thinking aims to guarantee a more participative and collaborative approach to new products, service creation, and development, implying a close collaboration between companies and consumers.作者: CRATE 時(shí)間: 2025-3-22 10:47 作者: 易怒 時(shí)間: 2025-3-22 13:28
978-3-030-54298-6Springer Nature Switzerland AG 2021作者: 易怒 時(shí)間: 2025-3-22 19:30
Wided BatatExamines food well-being (FWB) using a design thinking approach to innovative food experiences.Demonstrates how innovative food experiences can promote healthy and pleasurable eating.Features food exp作者: 人充滿活力 時(shí)間: 2025-3-22 22:28
http://image.papertrans.cn/d/image/268476.jpg作者: 不可磨滅 時(shí)間: 2025-3-23 04:03
https://doi.org/10.1057/9780230112025xpected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today’s food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food 作者: 傳染 時(shí)間: 2025-3-23 09:16
Paulo Resende,André Almeida,Jase Ramseyolistic approaches to improving individual and community well-being – herein, food well-being is the goal, food experiences are the mechanism, and design thinking is the tool. This chapter first defines each concept, which are all relatively new to academic inquiry. Next, it traces the history of de作者: Myocyte 時(shí)間: 2025-3-23 10:26
Paulo Resende,André Almeida,Jase Ramseyauthors describe this approach through case studies and examples from their work at the Hasso Plattner Institute of Design at Stanford University. The authors also provide step-by-step guides to novel processes and methods that are designed to illuminate opportunities for interventionary solutions.作者: 豐富 時(shí)間: 2025-3-23 15:09 作者: absolve 時(shí)間: 2025-3-23 21:40 作者: Flu表流動(dòng) 時(shí)間: 2025-3-24 01:04
https://doi.org/10.1007/978-3-030-93555-9who went on to find the famous design firm IDEO as well as the “Hasso Plattner Institute of Design” or “d.school” at Stanford University. Practitioners describe it in terms of both a mindset and a process. As a mindset, it is ., meaning its primary focus is on serving human needs and desires through作者: DUCE 時(shí)間: 2025-3-24 04:05
Applications of Currency Options,ience design framework. The goal is to provide guidance on how to design food experiences that will help consumers make healthier choices that will also make them happier. We propose that food experiences enhanced by ambiance and food design promote emotional responses that can facilitate healthy ea作者: 補(bǔ)助 時(shí)間: 2025-3-24 08:31
Gilles de Kerchove,Christiane H?hnial needs of millions—boosting the significance of beauty and emotion” (Pink 2006). As our fundamental needs are met, we are increasingly looking for emotionally satisfying experiences (Brown 2008). In order to fulfill consumer needs and produce innovative food experiences that enhance consumers’ we作者: minimal 時(shí)間: 2025-3-24 13:33
Gilles de Kerchove,Christiane H?hn. In this life stage, young consumers become more independent and start to take the first autonomous consumption decisions as a way of escaping from parental control. As a result, parents lose their primary influence on adolescents, who devote their attention to peers. Friends, then, become a source作者: Robust 時(shí)間: 2025-3-24 17:23 作者: Omniscient 時(shí)間: 2025-3-24 21:50 作者: neologism 時(shí)間: 2025-3-25 00:45 作者: 繁榮中國(guó) 時(shí)間: 2025-3-25 04:28 作者: PHONE 時(shí)間: 2025-3-25 08:30 作者: 改良 時(shí)間: 2025-3-25 14:34
The Rise of the Transitional Economiesg the 17 Sustainable Development Goals (SDGs) of the UN’s 2030 Agenda. Some researchers have begun to link the concepts of food waste and food security with well-being, suggesting that if individuals reduce their food waste, they can improve their well-being and that of the community and contribute 作者: remission 時(shí)間: 2025-3-25 19:53
Building Blocks for National Institutionsed to become one of the most rapidly spreading approaches for development globally. Today, design thinking is applied not only for product and service development but also for societal, political, and economic problems. In this chapter, we argue that design thinking can help to promote and enhance h作者: 公共汽車 時(shí)間: 2025-3-25 20:44
The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributionsemotionally satisfying experiences (Brown 2008). In order to fulfill consumer needs and produce innovative food experiences that enhance consumers’ well-being, designers should bear in mind that consumers are not only cognitive but also emotional beings and food is an extremely emotion-laden experience due to its symbolic nature.作者: 無(wú)可爭(zhēng)辯 時(shí)間: 2025-3-26 01:34 作者: freight 時(shí)間: 2025-3-26 07:32
FX Forwards and the Carry Tradeccessfully delivered abundance, reasonable prices, and immediate satisfaction in a fast-moving pace of life that is?focused on speed and convenience. This perpetual “production-to-consumption” framework required innovations at the speed of consumption resulting in an industry of high volume and low-nutrient food products.作者: Malaise 時(shí)間: 2025-3-26 09:30 作者: hazard 時(shí)間: 2025-3-26 13:20
Gilles de Kerchove,Christiane H?hnn comparison to 2017, luxury hospitality witnessed a sales growth of 5%, and gourmet food and fine dining witnessed a sales growth of 6%. Big luxury companies are utilizing the growing trend of “experiential luxury.”作者: GROUP 時(shí)間: 2025-3-26 20:30
Building Blocks for National Institutionsnificant theoretical development bearing on the experiential quality of eating and its dynamics (Batat et al. 2019), as well as on the five primary domains (Bublitz et al. 2019; Scott and Vallen 2019).作者: 執(zhí)拗 時(shí)間: 2025-3-27 00:20
How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspectiveccessfully delivered abundance, reasonable prices, and immediate satisfaction in a fast-moving pace of life that is?focused on speed and convenience. This perpetual “production-to-consumption” framework required innovations at the speed of consumption resulting in an industry of high volume and low-nutrient food products.作者: 不透氣 時(shí)間: 2025-3-27 02:51 作者: 豎琴 時(shí)間: 2025-3-27 07:38 作者: Intact 時(shí)間: 2025-3-27 09:53
Precision Retailing: Building Upon Design Thinking for Societal-Scale Food Convergence Innovation annificant theoretical development bearing on the experiential quality of eating and its dynamics (Batat et al. 2019), as well as on the five primary domains (Bublitz et al. 2019; Scott and Vallen 2019).作者: 紡織品 時(shí)間: 2025-3-27 17:19
Gilles de Kerchove,Christiane H?hncluding food (Story et al. 2002; Stanford University 2020). For these reasons, adolescence is an interesting context in which to explore how individuals build their future relationships with goods, services, and brands.作者: 沙漠 時(shí)間: 2025-3-27 18:41 作者: definition 時(shí)間: 2025-3-27 22:38 作者: 最低點(diǎn) 時(shí)間: 2025-3-28 05:24
Gilles de Kerchove,Christiane H?hnemotionally satisfying experiences (Brown 2008). In order to fulfill consumer needs and produce innovative food experiences that enhance consumers’ well-being, designers should bear in mind that consumers are not only cognitive but also emotional beings and food is an extremely emotion-laden experience due to its symbolic nature.作者: 彩色 時(shí)間: 2025-3-28 07:55
Building Blocks for National Institutions development but also for societal, political, and economic problems. In this chapter, we argue that design thinking can help to promote and enhance healthy food consumption experiences for vulnerable groups.??To do so, we discuss three core elements of design thiking: empathy, visualization and collaboration.?作者: Fluctuate 時(shí)間: 2025-3-28 14:13
https://doi.org/10.1057/9780230112025 consumption within the changing experience of consumers and thus has a narrow vision and a limited perspective, which does not focus on the whole food experience and consumer well-being as both a driver and an outcome throughout the experiential food journey.作者: 破譯密碼 時(shí)間: 2025-3-28 17:08 作者: entreat 時(shí)間: 2025-3-28 22:03 作者: 抗原 時(shí)間: 2025-3-28 23:44 作者: 序曲 時(shí)間: 2025-3-29 06:02 作者: 冷淡周邊 時(shí)間: 2025-3-29 10:46 作者: granite 時(shí)間: 2025-3-29 15:06
Book 2021, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. ..While many aspects of food innovation are focused on products‘ features, in this book, design t作者: 方舟 時(shí)間: 2025-3-29 17:19
From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovationxpected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today’s food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food 作者: 終點(diǎn) 時(shí)間: 2025-3-29 20:33
The History of Design Thinking and its Contributions to Food Experiences and Well-Beingolistic approaches to improving individual and community well-being – herein, food well-being is the goal, food experiences are the mechanism, and design thinking is the tool. This chapter first defines each concept, which are all relatively new to academic inquiry. Next, it traces the history of de作者: 敵意 時(shí)間: 2025-3-30 03:57
How Design Thinking Can?Influence Food Choices and Healthy Eating Experiences Among Consumersauthors describe this approach through case studies and examples from their work at the Hasso Plattner Institute of Design at Stanford University. The authors also provide step-by-step guides to novel processes and methods that are designed to illuminate opportunities for interventionary solutions.作者: Diuretic 時(shí)間: 2025-3-30 06:45
How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulneach always has been collaboration, viewed as an attempt to expand the innovation ecosystem and search for new opportunities for co-creation of value. Design thinking aims to guarantee a more participative and collaborative approach to new products, service creation, and development, implying a close作者: Archipelago 時(shí)間: 2025-3-30 11:51 作者: 愛(ài)得痛了 時(shí)間: 2025-3-30 14:11 作者: 賠償 時(shí)間: 2025-3-30 20:30
How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumersience design framework. The goal is to provide guidance on how to design food experiences that will help consumers make healthier choices that will also make them happier. We propose that food experiences enhanced by ambiance and food design promote emotional responses that can facilitate healthy ea作者: 信徒 時(shí)間: 2025-3-30 22:21 作者: addict 時(shí)間: 2025-3-31 01:22
Design Thinking for Food Well-Being: An Adolescent Language Perspective. In this life stage, young consumers become more independent and start to take the first autonomous consumption decisions as a way of escaping from parental control. As a result, parents lose their primary influence on adolescents, who devote their attention to peers. Friends, then, become a source作者: NAV 時(shí)間: 2025-3-31 07:00
