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Titlebook: Design Thinking for Food Well-Being; The Art of Designing Wided Batat Book 2021 Springer Nature Switzerland AG 2021 Branded food experience

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樓主
發(fā)表于 2025-3-21 17:21:27 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Design Thinking for Food Well-Being
副標(biāo)題The Art of Designing
編輯Wided Batat
視頻videohttp://file.papertrans.cn/269/268476/268476.mp4
概述Examines 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
圖書封面Titlebook: Design Thinking for Food Well-Being; The Art of Designing Wided Batat Book 2021 Springer Nature Switzerland AG 2021 Branded food experience
描述.How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, 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 thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this ?book will define the field of food innovation for years to come.?..?.
出版日期Book 2021
關(guān)鍵詞Branded food experiences; Food design in luxury restaurants; Food well-being and sustainability; Food m
版次1
doihttps://doi.org/10.1007/978-3-030-54296-2
isbn_softcover978-3-030-54298-6
isbn_ebook978-3-030-54296-2
copyrightSpringer Nature Switzerland AG 2021
The information of publication is updating

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沙發(fā)
發(fā)表于 2025-3-21 23:06:04 | 只看該作者
板凳
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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.
地板
發(fā)表于 2025-3-22 04:37:46 | 只看該作者
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.
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978-3-030-54298-6Springer Nature Switzerland AG 2021
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發(fā)表于 2025-3-22 19:30:17 | 只看該作者
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
8#
發(fā)表于 2025-3-22 22:28:39 | 只看該作者
http://image.papertrans.cn/d/image/268476.jpg
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發(fā)表于 2025-3-23 04:03:01 | 只看該作者
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
10#
發(fā)表于 2025-3-23 09:16:03 | 只看該作者
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
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