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: Design, Visual Arts


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 Online School of Food Design

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 Online School of Food Design

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 Online School of Food Design

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 Online School of Food Design

Associate Editor

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

Reviews Editor

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

Notes for Contributors Download


All submissions must include a signed Open Access publishing agreement giving us your permission to publish your paper should it be accepted by our peer review panel for inclusion in volumes 4–6. 

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 Online School of Food Design

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

Tracy Berno
Auckland University of Technology, New Zealand

Michael Bom Frost
University of Copenhagen, Denmark

Agnès Giboreau
Institut Paul Bocuse, France

Ai Hisano
Kyoto University, Japan

Jamie Horwitz
Iowa State University, USA

Meng-Lei (I-Chen Monica) Hu
Jinwen University Science and Technology, Taiwan

Nicolas Maffei
Norwich University of the Arts, UK

Sonia Massari
Roma Tre University and ISIA Rome Design, Italy

Richard Mitchell
Otago Polytechnic, New Zealand

André Martins Nogueira
Harvard T.H. Chan School of Public Health, USA

Fabio Parasecoli
New York University, USA

Edgar Rojas Rivas
Universidad de Ixtlahuaca, Mexico

Job  Ubbink
University of Minnesota, USA

Psyche Williams-Forson
University of Maryland, USA

Advisory Board

Emily Baltz
Pratt Institute, School of Visual Arts, USA

Herb Meiselman
Herb Meiselman Training and Consulting, USA

Pedro Reissig
FADU, Universidad de Buenos Aires, Argentina

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

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 Online School of Food Design

Associate Editor

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

Reviews Editor

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

 
CNKI
 
Directory of Open Access Journals (DOAJ)
 
Norwegian Register for Scientific Journals
 
Scopus
 
Ulrich's Periodicals Directory

Contents

  • Volume (6): Issue (1)
  • Cover date: 2021


Contents

  • Volume (5): Issue (1-2)
  • Cover date:


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 Online School of Food Design

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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