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Author:   Sonia Massari (Roma Tre University, Rome, Italy)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Woodhead Publishing
Weight:   0.610kg
ISBN:  

9780128178218

ISBN 10:   0128178213
Pages:   372
Publication Date:   29 April 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

"Prologue 1: food | FUTURE | design Prologue 2: Sustainable Food Design should be the norm and the place we all start Prologue 3: Design is challanging the fields of knowledge 1. The challenge of transdisciplinarity: design methods for agri-food innovation and sustainability Part 1 - Case Studies: Design Methods for Food Supply Chains 2. The Creation of a Local Food Distributor Evaluated Through a Design Thinking Lens 3. Convivial Food Systems Design Experimentation in Regional Communities: Exploration of the Shepparton Food System, Regional Victoria, Australia 4. A website to understand and promote the circular economy for food: Systemic Food Design.it 5. Transitioning from Food Systems towards Food Ecosystems Part 2 - Case Studies: Design Methods for New Food Experiences 6. Design and Food Robots: changing processes in the Restaurant Industry 7. Designing Food Experiences: A Multi-Sensory Approach 8. Enriching the food experience: a design journey through innovative technologies for creating, experimenting, consuming, socializing and playing with food 9. Organic Wine as an Instagram Star Using Design Thinking Approach 10. Designing the taste of food waste Part 3 - Case Studies: Design methods for food and sustainability education 11. School dining hall consumption: ‘Come dine with me’ 12. Fostering Youth Agency in Food Sustainability. Education, Empathy and Design Thinking for collaborative workshops (Youth Manifesto, Youth Partnership for the SDGs and FSI Edu) 13. Design Bites – The Practice of Design in Culinary Arts – the case study of the MSc in Innovation in Science and Culinary Art 14.Not Rocket Science but Grandmother Wisdom: Real Food Alternatives to Oral Nutrition Supplements 15. Food Design: Innovation in Canadian Graphic Design Education Part 4 - Case Studies: Design methods for co-participation and food community engagement 16. PoliparaRocinha urban regeneration process: the role of ""food design"" for the sustainability of the Rocinha Favela in Rio de Janeiro 17. Bees and honey as tools to improve public engagement in science 18. (Re)thinking science-society dialogue: the case of food and agriculture system 19. Conclusions"

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Author Information

Dr. Sonia Massari has 20 years of experience as researcher, lecturer, consultant, and designer in the fields of sustainability education, food design, and innovative agri-food systems. She holds a Ph.D. in Food Experience Design from the Engineering Department at the University of Florence, Italy. For 12 years, she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome, and she designed and coordinated more than 50 academic programs and 150 educational activities on food and sustainability for prestigious international institutes. She teaches at several Universities around Italy, and is a senior researcher at the Barilla Foundation. She received the International Women Innovation Award “Tecno-visionaria” (2012), the NAFSA TLS Knowledge Community’s Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is a board member of the Association for the Study of Food and Society and serves on the editorial board of the International Journal of Food Design.

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