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 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

Special Issue: Gastrophysics Download

Notes for Contributors Download

Special Issue: Co-creating Sustainable Food Systems Download

Special Issue: Designing Digital Technologies for Sustainable Transformations of Food Systems 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.

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.

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.

 

Special Issue: Co-creating Sustainable Food Systems

Editors

Sigrid Wertheim-Heck (Aeres University of Applied Sciences and Wageningen University)

Natalia Romero (Delft University of Technology) 

Deadline for submission of full papers: 1 May 2021

Cities around the globe are claiming a leading position in the transition towards more sustainable and healthy food systems. City authorities therein have the responsibility for all citizens. However, to date it is demonstrated that socio-economically disadvantaged populations suffer from demonstrably poorer health and lag behind in shifts towards more healthy and sustainable dietary patterns. This could be partially explained because the current public measures do not address the versatile cultural routines and the distinctive values these groups link to their food and eating practices. Consequently, the intended transformation remains limited in reach. The limited reach is complicated by the unequal capacity for participation in communication with public authorities and in community-organized activities for the transformation of food systems. Active engagement of citizens from all walks of life is essential for shaping appropriate food systems that make a healthy and sustainable lifestyle accessible for all. This special issue pre-occupies with the question ‘How can citizens play an active role in co-creating sustainable food systems?’

The special issue preoccupies with the question what kind of innovative approaches are needed or have proven effective in uncovering societal issues and developing strategies to advance the transformation towards a more sustainable food system based on co-created citizen science? The special issue strives to assess how different scientific fields can come together to advance understandings on:

  • citizen engagement in co-created citizen science: how to get participation going to also include people that are currently not (pro)actively involved in food system transitions
  • scalability of context specific cocreated citizen science: how can lessons learned from one context be shared and extended to another context; cross contextual learning.

Please download the full CfP above.

 

Special Issue: Designing Digital Technologies for Sustainable Transformations of Food Systems

Editors

Dr. Sonia Massari (University of Roma Tre, Italy)

Prof. Patrizia Marti (University of Siena, Italy) 

Dr. Annamaria Recupero (University of Siena, Italy)

Deadline for submission of abstracts: 10 January 2021

Deadline for submission of full papers: 30 June 2021

All over the world, public concern about issues of access to agri-food and food sustainability is increasing as the planet’s population grows. Awareness of the real distance between systems of production and those of consumption is becoming clearer. Globalization, urbanization and the development of society, are creating new forms of urban experience and contexts of societal transformations where information technology (ICTs), Human-Computer Interaction (HCI) and different digital communities are the true protagonists of change. 

Digital technologies have become vitally important in particular during the present pandemic situation of COVID-19. To slow down the spread of the pandemic, countries around the globe have imposed lockdowns and restricted individual movements, which resulted in the concept of ‘working, shopping, communicating, doing sports and stay together at a distance’ to become the new normal way of living. This has had a clear impact also on the food system (production, distribution, consumption, post-consumption, disposal) and their interrelations. Against this backdrop, this Special Issue focuses on exploring the latest trends in the use of information technology to cope with emerging societal transformations on the food system and their interrelations.

We welcome research that addresses the following questions: What major innovations is the Digital World introducing into the field of agri-food today? Are digital technologies destined to change even the most solidly established eating habits? What social and cultural transformations may affect this process? Transformation may be seen as the consequence of societal collapse and therefore considered a negative outcome. Can we envision ways to use ICTs to actively transform the society as an essential property of long-lasting functioning food systems, and concomitantly view transformation as an effective means of promoting sustainability and social prosperity?

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 3-4 May 2021 at Moesgaard Museum, Aarhus, 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

Tracy Berno
Lincoln University, New Zealand

Michael Bom Frost
University of Copenhagen, Denmark

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
University of Illinois Urbana Champaign, USA

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 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

 
Directory of Open Access Journals (DOAJ)
 
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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