Searched for: author%3A%22Schifferstein%2C+Hendrik+N.J.%22
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Schifferstein, Hendrik N.J. (author)
To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative...
review 2023
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Kranzbühler, A. (author), Schifferstein, Hendrik N.J. (author)
Eating meat can have detrimental effects on the environment, animal welfare, and a person’s health. However, consumers are often reluctant to reduce their meat consumption and public information-based awareness campaigns show little effect. As an alternative, some vegan activists and pressure groups employ emotion-based campaigns using meat...
journal article 2023
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Koller, Monika (author), Salzberger, Thomas (author), Floh, Arne (author), Zauner, Alexander (author), Sääksjärvi, Maria (author), Schifferstein, Hendrik N.J. (author)
Consumers evaluate products with all their senses but exhibit considerable variability in the extent to which they actively use and rely on a specific sense. We know little about the variability in consumers’ propensity to actively engage their sense of smell in the context of product evaluation in purchase decision making. This research...
journal article 2023
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van Boeijen, A.G.C. (author), Schifferstein, Hendrik N.J. (author)
Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially<br/>important for food solutions, as eating habits are deeply rooted in local cultures. However, academic...
journal article 2023
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Furukita Baptista, I.B. (author), Schifferstein, Hendrik N.J. (author)
The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of plant-based milk and plant-based chicken meat varying the “animalness” of terminology, container, image,...
journal article 2023
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Huisman, G. (author)
The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, we presented participants with 14 videos in which a food product changed shape or moved, before or while...
journal article 2023
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), de Boer, Alie (author)
Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To evaluate the usefulness and effectiveness of these three mediums,...
journal article 2022
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Boon, Boudewijn (author), Schifferstein, Hendrik N.J. (author)
While over the last century food systems have become more controlled, standard-ized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns, including changes in rainfall, light exposure and...
journal article 2022
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Schifferstein, Hendrik N.J. (author)
contribution to periodical 2022
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Esnaf-Uslu, P. (author), Desmet, P.M.A. (author), Schifferstein, Hendrik N.J. (author)
This article introduces the concept of mood sensitivity: a service agent's ability to detect mood during service encounters and customize their interaction style accordingly, with the purpose of improving service encounters as a whole. We report on an experience sampling study that explored the role that mood plays in service provision....
journal article 2022
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Schifferstein, Hendrik N.J. (author)
Jan Frijters was born in Eindhoven, the Netherlands in 1947. From 1967 to 1972 he studied psychology in Utrecht, where Ep Köster’s classes in psychophysics and perception motivated him to continue working in the field. The work Jan performed at the Spelderholt, an agricultural poultry institute, became the basis for his PhD thesis ...
journal article 2022
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Schifferstein, Hendrik N.J. (author), de Boer, Alie (author), Lemke, M. (author)
Although governments have implemented regulations to inform consumers on important product properties and protect consumers from deceptive information, empirical research on how consumers perceive, interpret and experience food packages have shown frequently that consumers may be misled by how information is presented and packages are...
review 2021
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Schifferstein, Hendrik N.J. (author)
Food experiences extend beyond the eating of food. They may involve fantasizing about food, perceiving the venue where you buy or consume it, seeing or smelling the food from a distance, touching its package or container, the tools you use to prepare and cook, the cutlery you use to eat a dish, the way you dispose of the leftovers, and so on. In...
book chapter 2021
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Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)
Designers are increasingly tackling complex societal challenges and fostering system transitions. Transitions are long-term, multi-level, multi-phasal system changes involving numerous actors, requiring innovations that develop new relationships within the system. Therefore, the process of designing for transitions requires new ways of bridging...
conference paper 2021
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Lemke, M. (author), Boon, Boudewijn (author), Schifferstein, Hendrik N.J. (author)
Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article,...
journal article 2021
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Lemke, M. (author), Schifferstein, Hendrik N.J. (author)
An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, for example, the smartphone, as part of the eating experience. While lab studies suggest that the devices...
journal article 2021
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Di Cicco, F. (author), Zhao, Y. (author), Wijntjes, M.W.A. (author), Pont, S.C. (author), Schifferstein, Hendrik N.J. (author)
Food appearance sets intentions and expectations. When designing packaged food much attention is devoted to packaging elements like color and shape, but less to the characteristics of the images used. To our awareness, no study has yet investigated how the appearance of the food shown on the package affects consumers’ preferences. Often, orange...
journal article 2021
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Schifferstein, Hendrik N.J. (author)
Affluent societies face several challenges involving the relationships between people and their food, including the rise of welfare diseases and the huge amount of food wasted. These problems are partly due to the operation of the market economy, in which companies develop products that cater to momentary desires of individual consumers. To...
journal article 2020
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Lee, Y. (author), Breuer, C.V. (author), Schifferstein, Hendrik N.J. (author)
Food design is a relatively new discipline that requires designers to become familiar with several areas that are not currently covered in many design curricula, such as agriculture, the food industry, culinary processes and the hospitality industry. To inspire, enrich and facilitate food design processes, we developed and tested a card set...
journal article 2020
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Schifferstein, Hendrik N.J. (author), Kudrowitz, Barry M. (author), Breuer, Carola (author)
This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perception, up to principles of aesthetics. These insights are related to how foods are experienced,...
journal article 2020
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