International Journal of Food Design (Journal)

ISSN 20566522 , ONLINE ISSN 20566530

The International Journal of Food Design is the first academic, peer-reviewed journal entirely dedicated to food design research and practice. This journal is a platform for researchers and practitioners operating in the various disciplines that contribute to the understanding of food design. The editors are particularly interested in pushing the boundaries of research that connect aspects from culinary arts, hospitality, food science and culture from across various disciplines, such as design theory, design education, design history and industrial design.

We are pleased to announce that from the 2019 volume International Journal of Food Design is now open access. The journal does not charge APCs or submission fees. Articles are published under a Creative Commons license which allows users to read, download, copy, distribute, print, search, or link to the full texts of these articles.

To purchase print copies or earlier volumes visit Turpin. 

Intellect is thrilled to announce that the International Journal of Food Design has been accepted onto Scopus.  The journal received excellent feedback from the reviewer, calling it a "thriving journal" and "publishing material that is very highly cited."

Category: Visual Arts


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Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

Although the journal is open towards different background disciplines, knowledge and expertise, it focuses on collecting any food design-related research outcome: research that somehow combines food and design. We define food design as simply the discipline that connects food and design: design applied to food and eating, or food and eating investigated from a design perspective. In other words, among all knowledge on food and eating, we look at research where design has an important role, and among all knowledge on design, we look at research that focuses on aspects of food or eating.
 
Connecting food and design of course means connecting any aspect of food with any aspect of design. For this reason, the journal is interested in pushing the boundaries of research that connect aspects from culinary arts, hospitality, food science, food culture, and any other food discipline, with aspects from design theory, design education, industrial design, design history and any other design discipline.
 
Connecting food and design can also mean looking at how design is or can be used in all aspects of the eating experience. The eating experience is the process that transforms stimuli of an eating situation into emotions, knowledge and ultimately memories. The stimuli are many, and analysing them is a complex issue. Here we are interested in looking at how design can be applied to the control of such stimuli, and therefore, to the control of the different aspects influencing the eating experience. The aspects influencing the eating experience can be grouped into those related to food itself, those related to the eating environment, those related to the relationship between people eating together, those related to the atmosphere, and those related to management, marketing, distribution and manufacturing. We look at how design is applied to the control of such stimuli surrounding any type of food: food eaten at a restaurant, in a coffee shop, or at the cinema, food that comes in a packaging or on a plate, food eaten during physical exercise, food eaten in a space station, food connected to religion, culture or celebrations, etc.
 

How is design used to influence or modify any of the aspects influencing the eating experience? What design methods, processes or theories apply to the design of food or of the eating situation? How should we teach design methods and process theories applied to the design of food or eating situation? And more: is there a scope for a sub-discipline called food design history? Is there a space worth exploring between food history and design history? Between food culture and design culture? Is there a scope for a sub-discipline called food design thinking? Is there a scope for design methods and process particularly designed for food design? These are some of the questions that the articles collected by the IJFD aim to answer.


Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

Call for Papers – Gastrophysics Special Issue Download

Notes for Contributors Download


Special Issue: Gastrophysics

Editors

Carlos Velasco (BI Norwegian Business School, Norway)
Charles Michel (Institut Paul Bocuse, France)
Charles Spence (University of Oxford, UK)

Deadline for submission of full papers: 31 December 2020

The emerging science of gastrophysics aims to integrate diverse perspectives on gastronomical sciences into a unified field of academic inquiry.

According to one definition, gastrophysics combines gastronomy and psychophysics in order to understanding what happens in the diner’s mind, in relationship to what happens in their mouths, as well as everything else (Spence 2017). In other words, the focus is on the science of the mind of the diner rather than on the science of the kitchen or cuisine (Spence and Youssef 2018). To date, much of the gastrophysics research has focused not so much on the relationships between the components of the food and perception, but rather on ‘the everything else’, that influence our multisensory food experiences. This includes the role of plateware, glassware, cutlery, multisensory atmospheres, brand touchpoints, food aesthetics, as well as numerous other factors (Spence 2017). As argued by Moller (2013), though, flavour ‘is not all in the brain’. For instance, hunger and satiety modulate hedonic perception. Interoceptive states modulate flavour appreciation, and food preferences are shaped by culture as well as education. Gastrophysics should therefore also be thought of as encompassing the study of everything from internal states to cultural influences on food experiences (Laudan 2013; Visser 1991).

Furthermore, it has also been suggested that gastrophysics is aligned with biophysics and chemistry, in that it aims to study the complex interactions in the science of cooking (Myhrvold, Young and Bilet 2011; Mouritsen 2012), the physics of food, ingredients, food processing and food technology (Knorr and Watzke 2019), and aspects of the physical basis for food quality, flavour, appreciation and adsorption in the human body (Mouristsen and Risbo 2012; though see also Spence and Youssef 2018).

With this Special Issue announcement, we call for investigations in the field of gastrophysics. Given the aims and scope of the journal, we are particularly interested in papers that incorporate aspects of applied insight and design. In particular, we are interested in works that integrate food design with other disciplinary approaches, such as experimental psychology, cognitive neuroscience, design, marketing, economics, anthropology, and culinary arts, among others, in the context of gastrophysics. As gastrophysics aims to expand our knowledge on the phenomena observed in gastronomy, we are also interested in evidence-based solutions to urgent human and planetary health issues. Our hope is that at the intersection of science and design we can foster awareness, behaviour change, and inspire strategies for innovation. We welcome empirical and theoretical work, as well as case studies documenting initiatives relevant to the field. We welcome research that looks into topics such as:

  • Psychological and physicochemical influences of plateware, cutlery and glassware on food experiences.
  • Multisensory food experiences.
  • Multisensory marketing and food experiences.
  • Digital technologies in the context of gastrophysics.
  • Social aspects of dining.
  • Gastrophysics in the times of self-isolation.
  • Food aesthetics influences on food experience design.
  • Gastrophysics for special needs groups, such as children and the elderly.
  • Gastrophysics to improve health and wellbeing in cases of anosmia (aging populations, cancer patients, etc.).
  • Gastrophysics to promote healthy and sustainable food consumption behaviours.
  • Bringing back Home Economics: Gastrophysics for education.
  • Using gastrophysics to reduce food waste and/or promoting plant-based diets.
  • Gastrophysics and public policy strategies to promote human and planetary health (e.g., solutions in light of the climate crisis).
  • Ethics of sensory nudging in the world of food and drink.

Please download the full CfP above.

 

Creative Tastebuds Symposium

Creative Tastebuds is a platform for interdisciplinary dialogue, practice and research on taste. Creative Tastebuds brings together scientists and innovators from different fields to enlarge knowledge and understanding of taste, mediated by creative practitioners of taste and art, stimulated by active audiences in inspiring venues. 

The upcoming symposium is 11–12 May, 2020, in Aarhus Theatre, Denmark. This time, the overall question is: How can our sense of taste save the planet?

Please find further information and the conference call for papers on Creative Tastebuds' website: http://creativetastebuds.dk/

Papers presented will be considered for inclusion in a future special issue of IJFD.

 

General Issues

All articles submitted should be original work and must not be under consideration by other publications.

The International Journal of Food Design is interested in pushing the boundaries of research that connects aspects from culinary arts, hospitality, food science, food culture, food marketing, eating behaviour and any other food discipline, with aspects from design theory, design education, industrial design, design history and any other design discipline. The journal welcomes contributions on, but is not limited to, topics such as food product design, food packaging, design for food, design with food, interior design, food events, sensory design, food system design, food service/management, food design history, food design theory and food design education.

The International Journal of Food Design is interdisciplinary and transdisciplinary: we welcome articles relating to more than one area of knowledge, articles that create bridges between disciplines, and articles that result from research teams made of scientists with unique expertise all contributing to the same research endeavour. The journal welcomes research articles, literature reviews, case studies and book reviews.

Journal contributors will receive a free PDF copy of their final work upon publication. Print copies of the journal may also be purchased by contributors at half price.

Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

Editorial Board

Michael Bom Frost
University of Copenhagen, Denmark

Jamie Horwitz
Iowa State University, USA

Sara Jaeger
Plant & Food Research, New Zealand

Susan Leduc Taylor
Centre de recherche du château de Versailles, France

Nicolas Maffei
Norwich University of the Arts, UK

Sonia Massari
University of Illinois Urbana Champaign, USA

Richard Mitchell
Otago Polytechnic, New Zealand

Fabio Parasecoli
New York University, USA

Job  Ubbink
University of Minnesota, USA

Advisory Board

Emily Baltz
Pratt Institute, School of Visual Arts, USA

Morgaine Gaye
Nottingham Trent University, UK

Herb Meiselman
Herb Meiselman Training and Consulting, USA

Pedro Reissig
FADU, Universidad de Buenos Aires, Argentina

Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

 
Norwegian Register for Scientific Journals
 
Scopus
 
Ulrich’s

Contents

  • Volume (4): Issue (1)
  • Cover date: 2019


Contents

  • Volume (4): Issue (2)
  • Cover date: 2019


Contents

  • Volume (3): Issue (1)
  • Cover date: 2018


Contents

  • Volume (3): Issue (2)
  • Cover date: 2018


Contents

  • Volume (2): Issue (1)
  • Cover date: 2017


Contents

  • Volume (2): Issue (2)
  • Cover date: 2017


Contents

  • Volume (1): Issue (1)
  • Cover date: 2016


Contents

  • Volume (1): Issue (2)
  • Cover date: 2016


Principal Editor

Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl

Founding Editor

Francesca Zampollo
Founder of International Food Design Society

Associate Editor

Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu

Reviews Editor

Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu

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