International Journal of Food Design 4.2 is out now
Monday, August 24, 2020

International Journal of Food Design 4.2 is out now

Intellect is thrilled to announce that International Journal of Food Design 4.2 is out now and all articles are available Open Access!


For more information about the journal including submissions and call for papers support, click here >>


Access issue 4.2 from Ingenta >>


Aims & Scope


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.


Issue 4.2




The specifics of food design: Insights from professional design practice

Marielle Bordewijk and Hendrik N. J. Schifferstein


Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design

Santiago de Francisco Vela and Camilo Ayala-Garcia


Designing with microbial cellulose to feed new biological cycles

Nitzan Cohen, Emma Sicher and Seçil Uğur Yavuz


Book Reviews


Food Futures: How Design and Technology Can Reshape Our Food System, Chloé Rutzerveld (2018)

Albert Fuster


The Sausage of the Future, Carolien Niebling (2017)

Ray Hu