How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being.

 

While many aspects of food innovation are focused on products’ features, in this edited book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food.

 

In Design Thinking for Food Well-Being, a wide range of scholars and designers come together to explore the history of design thinking and its application to food innovation in management and marketing. This book’s contributions integrate a holistic perspective to understand how designing innovative food experiences instead of food products can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this edited book will define the field of food innovation for years to come.