Supporting food design with consumer research
from inspiration and validation to participation and integration
HNJ Schifferstein (TU Delft - Form and Experience)
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Abstract
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 activities with academic professionals and involve researchers in their work who can conduct sensory tests of their cooking efforts. Some design researchers try to obtain general principles of interest from the creation and evaluation of food prototypes, for example in digital gastronomy, while using playfulness to increase dining engagement, or while trying to promote healthier and more sustainable food practices. This mutual cross-fertilization can enrich research activities and refine design and culinary practices.
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