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Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)In recent years, more designers have been engaging in transitions, for which design expertise is used to develop visions of long-term desirable futures. However, little is known about how design expertise is positioned in transition visioning processes. In this case study, we follow a design agency in envisioning a future food system for a...journal article 2024
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Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we explore how designers can develop joint innovations that steer a...conference paper 2023
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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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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Vegt, N.J.H. (author)For health and environmental reasons, humanity should reduce the consumption of animal-based products, whereas vegetable consumption should be increased. We created stimuli (drawings with texts) that may be able to increase or decrease the purchasing of mushrooms, cheese, and meat. During the design process, we identified four aspect...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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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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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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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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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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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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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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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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Huang, S. (author), Carulli, M. (author), Hekkert, P.P.M. (author), Schifferstein, Hendrik N.J. (author), Bordegoni, M (author)Within the scope of Design for Sustainable Behaviour, the connection between behavioural change strategies and design idea generation has received limited attention. This paper highlights metaphorical thinking in product design to stimulate sustainable behaviour. In particular, the current study proposes a metaphor-based design method to guide...conference paper 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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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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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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