Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Insights from research typically form the starting point for developing interventions that aim to improve people’s health and wellbeing. But how can we take this to the next step, in order to create the most effective innovations? Whereas researchers have mainly been trained to observe, register, analyse, and report on people’s behaviour, developing a new food product or a health intervention involves a creative process that requires a different type of expertise. Hence, cooperation with designers who have extensive expertise in creating possible solutions is likely to make this process easier and more engaging, it will open up new possibilities, and it will facilitate the shaping and implementation of the innovation.
In this presentation, Rick Schifferstein will demonstrate the potential value of designers by discussing their added value in food innovation processes. In addition, he will show some examples of design projects that tackle challenges that agriculture, the food industry and health professionals are facing today. Continue reading “Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft”