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Assessment of Social Transmission of Food Preferences Behaviors
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食品设计思维:从进化观点的系统审查
Ana Castanho1,2, Carla Brites2,3, Jorge C Oliveira4
1GreenUPorto/INOV4Agro, DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal.
Foods (Basel, Switzerland)
|August 10, 2024
概括
在食品环境中探索设计思维 (DT),揭示其在教育和管理中的应用. 食品设计思维 (FDT) 整合了消费者对可持续性和产品开发等各种食品相关挑战的见解.
科学领域:
- 食品科学 食品科学 食品科学
- 创新研究 研究 创新研究
- 设计研究 设计研究
背景情况:
- 设计思维 (DT) 被广泛应用,但缺乏明确的定义,特别是在食品行业.
- 了解DT的演变和应用对于其在各个领域的有效实施至关重要.
研究的目的:
- 系统地审查设计思维 (DT) 的不断发展的理解.
- 研究食品设计思维 (FDT) 的具体应用和细微差别.
主要方法:
- 一个系统的文献综述,涉及引用映射和分析DT演变的高度引用的评论 (22个引用).
- 一项专注于食品设计思维 (FDT) 应用的研究的系统审查 (27项研究).
主要成果:
- 数字技术主要在教育和管理领域发展,整合了这些领域的知识.
- 食品设计思维 (FDT) 用于食品教育,可持续性,健康和福祉以及新产品开发.
- FDT展示了情境变化,并强调了消费者集成.
结论:
- 设计思维提供了一个可适应食品工业的基础框架.
- 食品设计思维通过整合消费者观点,提供了一种多功能方法来应对复杂的食品系统挑战.
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