@article{1433364,
      recid = {1433364},
      author = {Batat, Wided,},
      title = {Design thinking for food well-being : the art of designing  innovative food /},
      publisher = {Springer,},
      address = {Cham :},
      pages = {1 online resource},
      year = {2021},
      note = {Includes index.},
      abstract = {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 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. It integrates 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 book will define the field of food  innovation for years to come.},
      url = {http://library.usi.edu/record/1433364},
      doi = {https://doi.org/10.1007/978-3-030-54296-2},
}