E-Book
E-Book, Englisch, 186 Seiten
Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), October 19-21, 2017, Lisbon, Portugal
E-Book, Englisch, 186 Seiten
ISBN: 978-1-351-27194-3
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
The International Conference on Food Design and Food Studies 2017, Experiencing Food: Designing Dialogues emerges as a forum where researchers, chefs and other professionals in the food industry can collaborate with designers and researchers to present food research and experiments on food for an international audience.
It is intended to be a meeting between Design and Food, seeking to explore the relationship between food and design, the processes and the people who are researching and influencing this new territory, looking for how Food Design and Food Studies will contribute to the future of food.
This event is intended for academics in the area of Food Design and Food Studies to interact with industry professionals, chefs and designers. The proposed format tries to facilitate collaboration between design specialists with different scientific areas (communication, product, events, architecture, psychology, sociology and others) and food production managers and professionals.
Main topics include:
- Designing Food Systems
- Products, Services and Experiences
- Designing for Gastronomic Tourism
- Design for Health, Food Safety and Sustainability
- Education and Communication in Food Sector
- Food Design Education
- Food Spaces and Spaces for Food
- Food Perception, Food Colour and Colour in Food
- Packaging for Food
- Food and Literature
- Design, Food and Society
Carrilho Bonacho / Bonacho / de Sousa
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It is intended to be a meeting between Design and Food, seeking to explore the relationship between food and design, the processes and the people who are researching and influencing this new territory, looking for how Food Design and Food Studies will contribute to the future of food.
This event is intended for academics in the area of Food Design and Food Studies to interact with industry professionals, chefs and designers. The proposed format tries to facilitate collaboration between design specialists with different scientific areas (communication, product, events, architecture, psychology, sociology and others) and food production managers and professionals.
Main topics include:
- Designing Food Systems
- Products, Services and Experiences
- Designing for Gastronomic Tourism
- Design for Health, Food Safety and Sustainability
- Education and Communication in Food Sector
- Food Design Education
- Food Spaces and Spaces for Food
- Food Perception, Food Colour and Colour in Food
- Packaging for Food
- Food and Literature
- Design, Food and Society
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