Analysis of “food design” trends from the perspective of food material science
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摘要: 探讨了有关食品原料与资源的全球重要议题；阐述了食品设计的基本概念和研究范围；分析了食品原料作为天然设计材料的特征、优势和局限；之后阐述了食品行业全球消费趋势,新食品原料与资源的开发与合理利用；提出上述两点对食品设计发展趋势的影响.最后总结倡议未来设计师需要全局思考食品原料的可持续发展途径，即兼顾社会、经济、环境3个方面.Abstract: This paper discussed the important global issues related to food raw materials and resources and explained the basic concepts and research scope of the Food Design. We analyzed the characteristics, strengths and limitations of natural food raw material as the design material. Then the global consumer trends in food industry,development and rational utilization of new food materials and resources as well as how these two aspects influences Food Design trends were discussed. Finally we concluded that future designers need to ponder the global food materials for sustainable development, taking into account three dimensions: society, economy and environment.
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