Hendrik N.J. Schifferstein
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View article: The Proof of the Pudding: Introducing quantitative testing in transition design reasoning
The Proof of the Pudding: Introducing quantitative testing in transition design reasoning Open
The urgent challenges of climate change, inequality, and declining societal well-being highlight the inadequacies of existing systems to meet sustainability goals. Transition design—a field at the intersection of design, sustainability sci…
View article: Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues
Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues Open
Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align wit…
View article: Stakeholders’ awareness and perception of food design in the Netherlands
Stakeholders’ awareness and perception of food design in the Netherlands Open
The first designers specialized in food design in the Netherlands about 25 years ago. Since then, more and more designers have joined them and presented their work at exhibitions and events. In addition, specialized food design courses and…
View article: Adding some zest to product development articles: How food technology findings can spark designers’ interest
Adding some zest to product development articles: How food technology findings can spark designers’ interest Open
To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product develo…
View article: Design capability when visioning for transitions: A case study of a new food system
Design capability when visioning for transitions: A case study of a new food system Open
In recent years, more designers have been engaging in transitions, for which design expertise is used to develop visions of long-term desirable futures. However, little is known about how design expertise is positioned in transition vision…
View article: How to include the sociocultural context in food design: Insights, tools and strategies
How to include the sociocultural context in food design: Insights, tools and strategies Open
Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially imp…
View article: Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument
Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument Open
Consumers evaluate products with all their senses but exhibit considerable variability in the extent to which they actively use and rely on a specific sense. We know little about the variability in consumers’ propensity to actively engage …
View article: Food in motion: Lively display of freshness or last spasms of living beings?
Food in motion: Lively display of freshness or last spasms of living beings? Open
The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, …
View article: Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products? Open
The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of p…
View article: Supporting food design with consumer research: from inspiration and validation to participation and integration
Supporting food design with consumer research: from inspiration and validation to participation and integration Open
To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the c…
View article: Seasonality as a consideration, inspiration and aspiration in food design
Seasonality as a consideration, inspiration and aspiration in food design Open
While over the last century food systems have become more controlled, standardized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of the…
View article: Food design: An interdisciplinary quest for progress
Food design: An interdisciplinary quest for progress Open
Food design: An interdisciplinary quest for progressRecently, I attended the third efood conference in Lisbon, Portugal.For me, as for many of my colleagues, the efood meeting was the first conference I could attend after a long period of …
View article: The Eye Inward and the Eye Outward: Introducing a Framework for Mood-Sensitive Service Encounters
The Eye Inward and the Eye Outward: Introducing a Framework for Mood-Sensitive Service Encounters Open
This article introduces the concept of mood sensitivity: a service agent's ability to detect mood during service encounters and customize their interaction style accordingly, with the purpose of improving service encounters as a whole. We …
View article: Conveying information through food packaging: A literature review comparing legislation with consumer perception
Conveying information through food packaging: A literature review comparing legislation with consumer perception Open
Although governments have implemented regulations to inform consumers on important product properties and protect consumers from deceptive information, empirical research on how consumers perceive, interpret and experience food packages ha…
View article: The use of ICT devices as part of the solo eating experience
The use of ICT devices as part of the solo eating experience Open
An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, …
View article: Between attraction and aversion: How designers can use the concept of disgust to influence food consumption
Between attraction and aversion: How designers can use the concept of disgust to influence food consumption Open
Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a cert…
View article: Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice Open
This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smel…
View article: The specifics of food design: Insights from professional design practice
The specifics of food design: Insights from professional design practice Open
What makes food design different from other types of industrial product design? Based on over twenty years of professional design practice and food experience research, the authors present a variety of insights – clustered in five overarch…
View article: DESIGNING PRODUCT METAPHOR TO PROMOTE SUSTAINABLE BEHAVIOUR: A PROPOSED METHOD
DESIGNING PRODUCT METAPHOR TO PROMOTE SUSTAINABLE BEHAVIOUR: A PROPOSED METHOD Open
Within the scope of Design for Sustainable Behaviour, the connection between behavioural change strategies and design idea generation has received limited attention. This paper highlights metaphorical thinking in product design to stimulat…
View article: Supporting Food Design Processes : Development of Food Design Cards
Supporting Food Design Processes : Development of Food Design Cards Open
Food design is a relatively new discipline that requires designers to become familiar with several areas that are not currently covered in many design curricula, such as agriculture, the food industry, culinary processes and the hospitalit…
View article: Changing food behaviors in a desirable direction
Changing food behaviors in a desirable direction Open
Affluent societies face several challenges involving the relationships between people and their food, including the rise of welfare diseases and the huge amount of food wasted. These problems are partly due to the operation of the market e…
View article: Materializing experiential visions into sensory properties: The use of the experience map
Materializing experiential visions into sensory properties: The use of the experience map Open
Moving from conceptual design intentions to the materialization in product sensory qualities can be challenging. For Experience-driven designers this transition can be even more difficult, as they need to move from the abstract level of us…
View article: Personalizing Product Appearance: The Effect on Product Attachment
Personalizing Product Appearance: The Effect on Product Attachment Open
This research examines the effect of personalizing a product’s appearance on the degree of attachment a person experiences towards this product. We present a conceptual model for the relationships between the process of product personaliza…
View article: The Effect of (Un)pleasant Sounds on the Visual and Overall Pleasantness of Products
The Effect of (Un)pleasant Sounds on the Visual and Overall Pleasantness of Products Open
A product is a multi-sensory object and each sensory property can contribute to the product experience. In this study, we investigated the effect of sound (pleasant, unpleasant, original, and no sound) on the perceived pleasantness of prod…