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Table of Contents
Part I- Design Thinking For Food Well-Being: Foundations And Origins
Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being
Chapter 2. The history of design thinking and its contributions to food experiences and well-being
Chapter 3. How can design thinking influence food choices and healthy eating experiences among consumers?
Chapter 4. How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations
Chapter 5. How will empathetic design thinking influence food experience innovation? A practitioner perspective on food well-being
Part II- Implementation Of Design Thinking For Food Experience Innovation And Well-Being
Chapter 6. Psychological mechanisms underlying design thinking's impact on gustatory perception: Implications for food experiences and well-being
Chapter 7. How food experience through ambiance and food design can promote the well-being of consumers
Chapter 8. The role of emotions in designing innovative food experiences for consumer well-being: Contributions to design thinking
Chapter 9. Design thinking for food well-being: An adolescent language perspective
Chapter 10. Luxury foodservices: The design thinking approach and contributions to food well-being
Chapter 11. Food well-being in the higher education sector: How to leverage design thinking to create healthy and pleasurable food experiences among college students
Part III
Design Thinking For Innovative Food Experiences And Well-Being: What's Next? Chapter 12. Integrating consumer food experience with health and sustainability outcomes: The critical role of design imperatives
Chapter 13. An experiential view of food design thinking: Expanding consumer centricity for food well-being
Chapter 14. Precision retailing: Building upon design thinking for societal-scale food convergence innovation and well-being
Chapter 15. Design thinking to engage consumers in achieving zero waste food experiences: The CEASE framework
Chapter 16. From food product to food experience: How to use design thinking to service vulnerable populations and improve their food well-being.
Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being
Chapter 2. The history of design thinking and its contributions to food experiences and well-being
Chapter 3. How can design thinking influence food choices and healthy eating experiences among consumers?
Chapter 4. How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations
Chapter 5. How will empathetic design thinking influence food experience innovation? A practitioner perspective on food well-being
Part II- Implementation Of Design Thinking For Food Experience Innovation And Well-Being
Chapter 6. Psychological mechanisms underlying design thinking's impact on gustatory perception: Implications for food experiences and well-being
Chapter 7. How food experience through ambiance and food design can promote the well-being of consumers
Chapter 8. The role of emotions in designing innovative food experiences for consumer well-being: Contributions to design thinking
Chapter 9. Design thinking for food well-being: An adolescent language perspective
Chapter 10. Luxury foodservices: The design thinking approach and contributions to food well-being
Chapter 11. Food well-being in the higher education sector: How to leverage design thinking to create healthy and pleasurable food experiences among college students
Part III
Design Thinking For Innovative Food Experiences And Well-Being: What's Next? Chapter 12. Integrating consumer food experience with health and sustainability outcomes: The critical role of design imperatives
Chapter 13. An experiential view of food design thinking: Expanding consumer centricity for food well-being
Chapter 14. Precision retailing: Building upon design thinking for societal-scale food convergence innovation and well-being
Chapter 15. Design thinking to engage consumers in achieving zero waste food experiences: The CEASE framework
Chapter 16. From food product to food experience: How to use design thinking to service vulnerable populations and improve their food well-being.