Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food and design, demonstrating the presence of food design in various food-related fields of study. Sections cover food theory, with case studies that highlight different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, social food design, and with regard to post-consumption. Through these case studies, readers will better understand successful food design projects and methods. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theoryConsiders impacts, used assessments, and scalability assets when presenting projects and case studiesAddresses practical problems in food design INDICE: Part I: Food and Design: Theoretical Background 1. Defining Food Design: Inside and outside Academia 2. Using Food Design in academic project-based learning experiences 3. The potential in the use of design in creating innovation brokerage in the food chain 4. Use of design in different disciplines and how this methodology could change the jobs of the future 5. Introduction to the book structure Part II: Cases studies on Food Design in production and distribution 6. Case study: the role of food design in agriculture and agronomy 7. Case study: the role of food design in business development, marketing and sales 8. Case study: Genetically engineered food materials 9. Case study: The role of food design in distribution 10. Case study: Future outlook on innovative designing and sustainable food systems Part III: Case studies on Food Design for Food and Restaurant businesses 11. Case study: Food design for precision cooking and precision eating 12. Case study: Industrial innovation and food design 13. Case study: Design and social foodscapes. 14. Case study: Sensorial sustainability in consumption experiences Part IV: Case studies on Food Design for territory -identity 15. Case study: Systemic Food Design 16. Case study: food design for urban, peri-urban and rural cultures 17. Case study: designing food systems for smart and sustainable cities 18. The role of design in case studies competitions and in University start-up contests Part V: Cases studies on social food design 19. Case study: the role of food design - related events for social actions 20. Case study: Food design for Sustainability and social justice 21. Case study: Food design from emergencies to long term solutions 22. Case study: Food for all, solutions for all Part VI: Case studies on food design for post-consumption 23. Case study: Designing the taste of food waste 24. Case study: Food Design for education 25. Case study: Critical Food design 26. Case study: Food Design for science Conclusion

• ISBN: 978-0-12-817821-8
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 352
• Fecha Publicación: 01/01/2021
• Nº Volúmenes: 1
• Idioma: Inglés