Analysis of “food design” trends from the perspective of food material science

MA Yong-Lei

doi:10.3969/j.issn.1000-5641.2015.06.019

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Dec. 2015

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MA Yong-Lei. Analysis of “food design” trends from the perspective of food material science[J]. Journal of East China Normal University (Natural Sciences), 2015, (6): 152-159. doi: 10.3969/j.issn.1000-5641.2015.06.019

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MA Yong-Lei. Analysis of “food design” trends from the perspective of food material science[J]. Journal of East China Normal University (Natural Sciences), 2015, (6): 152-159. doi: 10.3969/j.issn.1000-5641.2015.06.019

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Analysis of “food design” trends from the perspective of food material science

doi: 10.3969/j.issn.1000-5641.2015.06.019

MA Yong-Lei^,

Received Date: 2015-03-27
Publish Date: 2015-11-25

Abstract

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.
- food raw material food resource food design design material design trends,

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References(1)

References

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