SENSORY ASPECTS IN THE DESIGN OF LOW-GI CATERING MEALS USING THE CO-CREATION PROCESS

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-14.2025
Primary Topic
Design Education and Practice
Type
article
Field-Weighted Citation Impact
0.00

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article

SENSORY ASPECTS IN THE DESIGN OF LOW-GI CATERING MEALS USING THE CO-CREATION PROCESS

Design Education and Practice
article

SENSORY ASPECTS IN THE DESIGN OF LOW-GI CATERING MEALS USING THE CO-CREATION PROCESS

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 85%
Design Education and Practice
DOIOpen Access PDFOpenAlex
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