Searched for: author%3A%22Schifferstein%2C+Hendrik+N.J.%22
(1 - 20 of 20)
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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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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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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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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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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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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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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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Schifferstein, Hendrik N.J. (author), Wehrle, T. (author), Carbon, Claus-Christian (author)
The variety of fruits and vegetables in today’s supermarkets is enormous. We investigated how color may lead consumers to anticipate differences in product properties. Forty volunteers rated the expected properties for carrots with different colors presented in pictures, together with their familiarity, purchase intention, and intended...
journal article 2019
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Howell, Bryan F. (author), Schifferstein, Hendrik N.J. (author)
The colour of the background on which products are presented may affect their perceived attractiveness. In order to find out on which type of background various fresh food products look most attractive, we presented five different vegetables (tomato, carrot, yellow bell pepper, eggplant, mushroom) on five different backgrounds with neutral...
journal article 2019
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Camere, S. (author), Schifferstein, Hendrik N.J. (author), Bordegoni, Monica (author)
Designing for pleasurable and engaging product experiences requires an understanding of how users will experience the product, sometimes at a very abstract level. This focus on user experiences, rather than on the formal qualities of the product, might cause difficulties for designers in the materialization of design ideas. Designers need to...
journal article 2018
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Schifferstein, Hendrik N.J. (author), Howell, BF (author), Pont, S.C. (author)
The color of the background on which products are presented may affect their perceived attractiveness. We presented five different vegetables (tomato, carrot, yellow bell pepper, cucumber, eggplant) on four different background colors (orange or blue, either light or dark). Although the backgrounds did not affect the direct color perception...
journal article 2017
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Ozcan Vieira, E. (author), Cupchik, Gerald C. (author), Schifferstein, Hendrik N.J. (author)
A product has multiple sensory properties, each of which can be evaluated on its affective quality. In the current study, we investigated differences in the evaluation of the affective quality of auditory and visual product appearances and their potential contribution to the overall (auditory-visual) affective quality of domestic appliances....
journal article 2017
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Camere, S. (author), Schifferstein, Hendrik N.J. (author), Bordegoni, M (author)
Moving from conceptual design intentions to the materialization in product sensory qualities can be challenging. For Experience-driven designers this transition can be even more difficult, as they need to move from the abstract level of user experience to the concrete level of product features. In this paper, we suggest an approach to...
conference paper 2016
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Schifferstein, Hendrik N.J. (author)
Even though designers are specifically trained to create and build new products, their contribution to innovation in the food industry is relatively small. The industry seems unfamiliar with the ways in which designers operate and may be unaware of the added value they may provide. Therefore, this article identifies the potential roles that...
journal article 2016
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