Print Email Facebook Twitter What design can bring to the food industry Title What design can bring to the food industry Author Schifferstein, Hendrik N.J. (TU Delft Design Aesthetics) Date 2016 Abstract 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 designers could fulfil within large food companies. The development of new consumer products requires knowledge of target consumers, production technology and the business environment. These three types of expertise are often concentrated in different departments. Although highly experienced product experts suchas culinary chefs may be able to integrate this knowledge, involving designers may be a more fruitful strategy. First of all, designers tend to approach design challenges holistically, which broadens the scope of the project. As a consequence, designers will provide more innovative solutions, which can guide multiple project aspects simultaneously (production, packaging, marketing). Second, designers shape their own tools, which will engage the others involved. Third, designers are equipped to manage the product development process and can facilitate cooperation between the disciplinaryexperts. Fourth, designers can play a role in bringing together and integrating the knowledge from the different disciplines. By strengthening these roles, large food companies can deliver innovations that address actual consumer needs, provide a positive contribution to society and consolidate long-term profitability and growth. For designers, foods represent interesting prototyping materials, which are firmly rooted in daily, cultural practices and can be enjoyed through all the senses. Their regional, seasonal and perishable character challenges designers to connect consumers with agriculture, trading and processing methods. Subject innovationfood industrydesignerchefholistic approachtoolsfacilitationsustainabilityOA-Fund TU Delft To reference this document use: http://resolver.tudelft.nl/uuid:f9bc18ed-34df-4957-a489-b002a3b11703 DOI https://doi.org/10.1386/ijfd.1.2.103_1 ISSN 2056-6522 Source International Journal of Food Design, 1 (2), 103-134 Part of collection Institutional Repository Document type journal article Rights © 2016 Hendrik N.J. Schifferstein Files PDF IJFD_what_design_can_bring.pdf 1.47 MB Close viewer /islandora/object/uuid:f9bc18ed-34df-4957-a489-b002a3b11703/datastream/OBJ/view