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The International Journal of Food Design (IJFD) is the first academic journal entirely dedicated to Food Design research and practice. We aim at creating a platform for researchers operating in the various disciplines that contribute to the understanding of Food Design.

Although the journal is open towards different background disciplines, knowledge and expertise, it only 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.

Publisher: Intellect

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Volume 5, Numbers 1-2, 1 December 2020
Creative Tastebuds 2020

Editorial

Open Access Creative Tastebuds 2020
pp. 3-8(6)
Authors: Højlund, Susanne; Frøst, Michael Bom; Mouritsen, Ole G.

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Articles

Open Access Design and ‘umamification’ of vegetable dishes for sustainable eating
pp. 9-42(34)
Authors: Mouritsen, Ole G.; Styrbæk, Klavs

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Open Access Familiarity trumps playfulness: Exploring children’s preferences for playful design of vegetables
pp. 43-64(22)
Authors: Hwang, SunMin May; Alfalah, Sarah; Kwon, Jieun Misa; Kudrowitz, Barry

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Essays

Open Access To meat or not to meat?
pp. 83-92(10)
Authors: Brønnum, Louise Beck; Jensen, Asmus Gamdrup; Schmidt, Charlotte Vinther

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Open Access Dealing with excess consumption: Moving beyond redeem, replace and reduce
pp. 93-102(10)
Authors: Christensen, Lotte Dalgaard; Averbuch, Bonnie

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Open Access Teaching sensory science to practitioners can change what we eat
pp. 103-112(10)
Authors: Damsbo-Svendsen, Marie; Menadeva Karpantschof, Bat-El; Bom Frøst, Michael

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Open Access Virtualizing our mouths: The sensorium and Instagram imagery
pp. 113-123(11)
Author: Farrell, Bernardine (Bee)

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Open Access Children as food designers: The potential of co-creation to make the healthy choice the preferred one
pp. 125-131(7)
Authors: Galler, Martina; Gonera, Antje; Varela, Paula

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Open Access Figurations of taste: Sensing sustainable alternatives together
pp. 133-138(6)
Author: Højlund, Susanne

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Open Access Sustainability, health and consumer insights for plant-based food innovation
pp. 139-148(10)
Author: Perez-Cueto, Federico J.A.

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Open Access Rethinking food well-being as reconciliation between pleasure and sustainability
pp. 157-166(10)
Authors: Hedegaard, Liselotte; Hémar-Nicolas, Valerie

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Abstracts

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Commentary

Open Access Obituary: Victor Margolin and food design studies
pp. 197-199(3)
Author: Maffei, Nicolas

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