LEADER 05280nam 22006855 450 001 9910484260503321 005 20251010075214.0 010 $a3-030-54296-3 024 7 $a10.1007/978-3-030-54296-2 035 $a(CKB)4100000011704511 035 $a(DE-He213)978-3-030-54296-2 035 $a(MiAaPQ)EBC6452031 035 $a(PPN)25325535X 035 $a(EXLCZ)994100000011704511 100 $a20210106d2021 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aDesign Thinking for Food Well-Being $eThe Art of Designing Innovative Food Experiences /$fedited by Wided Batat 205 $a1st ed. 2021. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2021. 215 $a1 online resource (XXXIII, 277 p. 64 illus.) 311 08$a3-030-54295-5 327 $aPart I- Design Thinking For Food Well-Being: Foundations And Origins -- Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being -- Chapter 2. The history of design thinking and its contributions to food experiences and well-being -- Chapter 3. How can design thinking influence food choices and healthy eating experiences among consumers? -- Chapter 4. How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations -- Chapter 5. How will empathetic design thinking influence food experience innovation? A practitioner perspective on food well-being -- Part II- Implementation Of Design Thinking For Food Experience Innovation And Well-Being -- Chapter 6. Psychological mechanisms underlying design thinking?s impact on gustatory perception: Implications for food experiences and well-being -- Chapter 7. How food experience through ambiance and food design can promote thewell-being of consumers -- Chapter 8. The role of emotions in designing innovative food experiences for consumer well-being: Contributions to design thinking -- Chapter 9. Design thinking for food well-being: An adolescent language perspective -- Chapter 10. Luxury foodservices: The design thinking approach and contributions to food well-being -- Chapter 11. Food well-being in the higher education sector: How to leverage design thinking to create healthy and pleasurable food experiences among college students -- Part III - Design Thinking For Innovative Food Experiences And Well-Being: What?s Next? Chapter 12. Integrating consumer food experience with health and sustainability outcomes: The critical role of design imperatives -- Chapter 13. An experiential view of food design thinking: Expanding consumer centricity for food well-being -- Chapter 14. Precision retailing: Building upon design thinking for societal-scale food convergence innovation and well-being -- Chapter 15. Design thinking to engage consumers in achieving zero waste food experiences: The CEASE framework -- Chapter 16. From food product to food experience: How to use design thinking to service vulnerable populations and improve their food well-being. 330 $aHow 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. . 606 $aBranding (Marketing) 606 $aTechnological innovations 606 $aNutrition 606 $aConsumer behavior 606 $aLuxury goods industry 606 $aKnowledge management 606 $aBranding 606 $aInnovation and Technology Management 606 $aNutrition 606 $aConsumer Behavior 606 $aLuxury 606 $aKnowledge Management 615 0$aBranding (Marketing) 615 0$aTechnological innovations. 615 0$aNutrition. 615 0$aConsumer behavior. 615 0$aLuxury goods industry. 615 0$aKnowledge management. 615 14$aBranding. 615 24$aInnovation and Technology Management. 615 24$aNutrition. 615 24$aConsumer Behavior. 615 24$aLuxury. 615 24$aKnowledge Management. 676 $a664 702 $aBatat$b Wided 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910484260503321 996 $aDesign thinking for food well-being$92848152 997 $aUNINA