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Mind Map by Stefania Rosas, updated more than 1 year ago
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Created by Stefania Rosas
over 2 years ago
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Unidad 1. Food Design
- Stefania Saldarriaga
Rosas Proyecto de Diseño
VII Grupo:218020_2
Periodo:16-04
- Elementos del diseño de alimentos
- Bordewijk, Marielle & Schifferstein, Rick. (2019). The specifics of food design: Insights from professional design
practice. International Journal of Food Design. 4. 101-138.
- The specifics of food design: Insights from
professional design practice
- food design definition: the discipline that connects food and design: design applied to food and eating, or food
and eating investigated from a design perspective (Zampollo 2016). ‘Food Design includes ideas, values,
methods, processes and activities aiming to modify, improve and optimize individual and communal
interactions with and around food, including but not limited to edible materials, objects, experiences, natural
and built environments, services, systems and networks’ (quoted in Zampollo 2016: 7).
- food essential characteristics
- Foods are typically derived from living materials
- foods are based on materials that used to be
alive, which makes them highly perishable, hence,
food technologists continuously try to improve
the ways to preserve foods and invest in
packaging that protects them
- Extending shelf life
- preservation treatments( include
heating and cooling, decreasing water
content, adding salt, sugar or acid,
fermentations, irradiation and many
other treatments)
- transport
and
storage
- Packaging (protection,
information and persuasion)
- Freshness /
sustainability
demands
- preservation treatments( include
heating and cooling, decreasing water
content, adding salt, sugar or acid,
fermentations, irradiation and many
other treatments)
- Design implications:
- Food designers should have a
basic understanding of the
way food distribution is
organized, including logistics,
retailers and consumers’
buying behaviour in food
markets
- Designers can have impact by
changing the ways foods are
produced and the ways their
benefits are communicated
to potential consumers.
- A food innovator faces a
constant challenge to balance
out authenticity, taste and
freshness on the one side
and shelf life, operational
costs and ingredient costs on
the other side
- As freshness is a very
important qualifier in food,
designers need to
understand what makes
food products appear fresh
and how this can be
optimized.
- The short shelf life of foods
creates an extra challenge for
designers, but perhaps this
vulnerability can also be
regarded as a strength.
- Food designers should have a
basic understanding of the
way food distribution is
organized, including logistics,
retailers and consumers’
buying behaviour in food
markets
- Extending shelf life
- sustainable food system, addressing
agricultural production and its impact on
biological diversity and the quality of the
living environment and also focusing on the
amount of waste generated in terms of food
or its packaging material
- Food is parts of an ecosystem that we
need to preserve (about 75% of plant
genetic diversity in agriculture has
been lost), therefore, The agricultural
sector is faced with many challenges
that require the closing of loops of
energy and nutrients
- action parts
- protection of resources /
production chain
- Sustainable packaging
- close the loop
preventing food
waste
- protection of resources /
production chain
- action parts
- Design
implications:
- Food production has important
implications for the local
environment in terms of the
resources used, the impact on local
species, by-products created and
pollution.
- By finding new applications for
by-products, designers can make
food production more profitable and
sustainable
- Designers can use their ability to deal with
apparent paradoxes to create sustainable
packaging solutions that also reduce food
waste
- Design can provide tools that support
consumers in implementing desirable
changes in eating habits, menu planning,
preparation and serving meals
- Food production has important
implications for the local
environment in terms of the
resources used, the impact on local
species, by-products created and
pollution.
- Food is parts of an ecosystem that we
need to preserve (about 75% of plant
genetic diversity in agriculture has
been lost), therefore, The agricultural
sector is faced with many challenges
that require the closing of loops of
energy and nutrients
- foods are based on materials that used to be
alive, which makes them highly perishable, hence,
food technologists continuously try to improve
the ways to preserve foods and invest in
packaging that protects them
- The consumption of food plays a central role in people’s daily
lives
- providing people access to
the right amount of safe
and nutritious food, in
order to keep them
healthy
- the kind of nutrition that a farmer
offers to his crops or animals can
affect the quality of his products.
therefore, it can provide additional
consumer benefits and may be a
source of interesting narratives
that can help position the product
and discriminate it from
competitors.
- designers should understand basic
nutrition rules in order to fulfil basic
requirements
- The ethical responsibility of
the designer is very important,
because, what one chooses to
eat is like a political vote, it
influences the food system and
the world around it. it make
trend!
- The ethical responsibility of
the designer is very important,
because, what one chooses to
eat is like a political vote, it
influences the food system and
the world around it. it make
trend!
- designers should understand basic
nutrition rules in order to fulfil basic
requirements
- Design
implications:
- Designers require
understanding of food
chains, so they know
where and how they
can intervene to create
benefits
- The sources of food (production region,
materials used, preparation methods) offer
opportunities for product diversification.
- Innovation steps in the food industry
tend to be small, but frequent
- Because most foods are affordable and food is consumed on
a daily basis, food innovation offers many opportunities for
consumers to try new products
- Food designers need to be aware of different consumers’ visions
regarding nutritional implications and potential health impacts,
because they can provide direction in food innovation.
- Interventions to promote healthy eating are more likely to be effective when they
target specific behaviours or address emotional responses
- Good nutrition improves not only people’s physical,
but also their mental health
- Taking ethical considerations into account during the design process
can help avoid that consumers feel misled
- Designers require
understanding of food
chains, so they know
where and how they
can intervene to create
benefits
- the kind of nutrition that a farmer
offers to his crops or animals can
affect the quality of his products.
therefore, it can provide additional
consumer benefits and may be a
source of interesting narratives
that can help position the product
and discriminate it from
competitors.
- sensory stimulation, this aspect has
implications for whether people enjoy
eating the food, how much they eat and
whether they will purchase the product
again
- the food designer needs to design for the
consumer’s appetite.
- food producers will need to trigger
appetite through other channels, such as
language, appearance (product colour and
shape, lighting and display design), sound
(music), touch (packaging material) and
smell (e.g., from baking bread or roasting
coffee) in order to encourage food
purchases.
- If designers know which sensory modalities
dominate the experience of a particular product,
they can concentrate on creating appropriately
corresponding sensory properties for those
modalities (Fenko et al. 2010)
- If designers know which sensory modalities
dominate the experience of a particular product,
they can concentrate on creating appropriately
corresponding sensory properties for those
modalities (Fenko et al. 2010)
- food producers will need to trigger
appetite through other channels, such as
language, appearance (product colour and
shape, lighting and display design), sound
(music), touch (packaging material) and
smell (e.g., from baking bread or roasting
coffee) in order to encourage food
purchases.
- Design
implications:
- Food designers need to develop skills to design for people’s appetite.
- In food design, designers have more sensorial components to play with,
such as flavour, smell, texture, mouthfeel and temperature, in comparison
to other product categories
- To communicate the richness of sensory food properties, designers
often need to create expectations via other modalities (e.g., language,
pictures, packaging materials)
- Designers can add meaning by connecting sensory domains with product
stories, trends and usage situations
- Food designers need to develop skills to design for people’s appetite.
- the food designer needs to design for the
consumer’s appetite.
- different preparation
practices vs different
cultures ( habits, daily
practices and rituals)
- preparing and cooking form such an integral part
of the user interactions connected to foods that
they have to be taken into account during the food
design process
- Foods form an integral part of many rituals that
carry specific cultural meanings (Ratcliffe et al.
2019).
- food designers need to dive deep into
local food cultures in order to make
sure that the new dishes and
products they develop fit with local
traditions, rituals, routines,
preferences and philosophies.
- food designers need to dive deep into
local food cultures in order to make
sure that the new dishes and
products they develop fit with local
traditions, rituals, routines,
preferences and philosophies.
- Foods form an integral part of many rituals that
carry specific cultural meanings (Ratcliffe et al.
2019).
- Design
implications:
- Food designs need to be developed in a holistic
manner, in line with the cultural context to which
they belong
- Making people aware of cultural roots
behind food may become part of the final
design
- Design can address the variety of opinions that
people have on food
- Knowing how to develop and stretch brands is
essential for the commercial domain
- Designers can explore different degrees and ways of
preparation, serving or eating as input for design
- Food designs need to be developed in a holistic
manner, in line with the cultural context to which
they belong
- preparing and cooking form such an integral part
of the user interactions connected to foods that
they have to be taken into account during the food
design process
- providing people access to
the right amount of safe
and nutritious food, in
order to keep them
healthy
- Foods are typically derived from living materials
- food essential characteristics
- food design definition: the discipline that connects food and design: design applied to food and eating, or food
and eating investigated from a design perspective (Zampollo 2016). ‘Food Design includes ideas, values,
methods, processes and activities aiming to modify, improve and optimize individual and communal
interactions with and around food, including but not limited to edible materials, objects, experiences, natural
and built environments, services, systems and networks’ (quoted in Zampollo 2016: 7).
- The specifics of food design: Insights from
professional design practice
- Bordewijk, Marielle & Schifferstein, Rick. (2019). The specifics of food design: Insights from professional design
practice. International Journal of Food Design. 4. 101-138.
- Tendencias del diseño de producto alimenticio
- MINTEL (2021). Mintel Global Food and Drink Trends 2021.
- Mintel is a expert company in what consumers want and why. they predict the
future of consumer behaviour and what that means for companies and brands in
the food, drink, and foodservice industries s to make better business decisions
faster
- Global Food and Drink Trends
- WELLBEING
- It is important to work with food daily habits. the
consumers are looking for more products and
services that offer mental and emotional health
benefits to involve them in their personal rituals
- Technology will provide more proof
and will be used to incentivise
healthy habits
- 3 key opportunities
- Offer moments of comfort and support
- Enhance experiences and encourage
healthy eating
- Provide proof and sync with technology
- Offer moments of comfort and support
- 3 key opportunities
- Technology will provide more proof
and will be used to incentivise
healthy habits
- It is important to work with food daily habits. the
consumers are looking for more products and
services that offer mental and emotional health
benefits to involve them in their personal rituals
- VALUE
- it's important to give quality and better
informations to our consumers. "value with values"
- Invest in seamless retail and equitable
access to healthy food
- 3 key opportunities
- Find new advantages in
home-based lifestyles
- Revive and reinvigorate
old priorities
- Invest in a seamless and equitable future
- Find new advantages in
home-based lifestyles
- 3 key opportunities
- Invest in seamless retail and equitable
access to healthy food
- it's important to give quality and better
informations to our consumers. "value with values"
- IDENTITY
- Food and drink brands can balance a person’s
need to feel unique and special with the desire to
be part of communities of like-minded individuals.
- Social commerce will be a new
way to capitalise on community
- Organise brand communities to make a difference
- 3 key opportunities
- Celebrate individuals’ unique passions
- Create communities around
common interests
- Mobilise consumers to do good
- Celebrate individuals’ unique passions
- 3 key opportunities
- Organise brand communities to make a difference
- Social commerce will be a new
way to capitalise on community
- Food and drink brands can balance a person’s
need to feel unique and special with the desire to
be part of communities of like-minded individuals.
- WELLBEING
- Global Food and Drink Trends
- Mintel is a expert company in what consumers want and why. they predict the
future of consumer behaviour and what that means for companies and brands in
the food, drink, and foodservice industries s to make better business decisions
faster
- MINTEL (2021). Mintel Global Food and Drink Trends 2021.
- Marketing gastronómico
- Ponce, C. (2019). Descubrir a nuestro cliente en Marketing gastronómico: la diferencia entre triunfar y
fracasar. (p Bubok Publishing S.L.
- Lo mas importante es predecir hacia donde van los clientes y pararse en frente de ellos (Philip Kotler)
- pasos para descubrir a nuestro cliente
- 1. investigar y entender el entorno socio/económico
- Zonas o barrios con una clase social definida
- 2. investigar la competencia y
buscar mi propia
característica diferenciadora
- detecta lo que no te gusta de
cada sitio siendo empático con tu
cliente
- detecta lo que no te gusta de
cada sitio siendo empático con tu
cliente
- 3. diferenciar los clientes por edades para
completar mejor los diferentes perfiles
- vestuarios
- gustos
- consumos
- tiempos
- trabajadores o estudiantes
- vestuarios
- 4. responde a las preguntas
- ¿cómo atraigo al cliente?
- ¿Qué le voy a ofrecer diferente?
- ¿Cómo será mi
presentación? (platos,
menú, decoración,
música, trato, etc)
- ¿cómo atraigo al cliente?
- 5. mejora la característica diferenciadora
- detecta lo que posiblemente no le
guste a tus clientes de tu negocio
(presentación, espacios, etc) desde
el perfil de tu cliente no el tuyo
- detecta lo que posiblemente no le
guste a tus clientes de tu negocio
(presentación, espacios, etc) desde
el perfil de tu cliente no el tuyo
- 2. investigar la competencia y
buscar mi propia
característica diferenciadora
- Zonas o barrios neutros
- 2. responde a la pregunta ¿Qué vas a emprender? dejando
un espacio para variar el modelo de negocio si hace falta
- 3. conoce a tus clientes para llegar a ellos
- 4. Sondea la zona
- 5. a partir de este define la presentación (precios, decoración, trato, etc)
- 5. a partir de este define la presentación (precios, decoración, trato, etc)
- 6. realiza diferentes pruebas para variar e intentar mejorar constantemente
- manten al cliente interesado
- manten al cliente interesado
- 2. responde a la pregunta ¿Qué vas a emprender? dejando
un espacio para variar el modelo de negocio si hace falta
- Zonas o barrios con una clase social definida
- 1. investigar y entender el entorno socio/económico
- pasos para descubrir a nuestro cliente
- Lo mas importante es predecir hacia donde van los clientes y pararse en frente de ellos (Philip Kotler)
- Ponce, C. (2019). Descubrir a nuestro cliente en Marketing gastronómico: la diferencia entre triunfar y
fracasar. (p Bubok Publishing S.L.
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