THE CALL FOR PAPERS IS NOW OPEN: The International Journal of Food Design, because of the very nature of the discipline it brings light to, is interdisciplinary and transdisciplinary: we welcome articles relating to more than one area of knowledge, articles that create bridges between disciplines, and articles that result from research teams made of scientists with unique expertise all contributing to the same research endeavour. The journal welcomes research articles. Articles can be about theory, practice, or the intersection of the two. We value rigorous articles that show particular attention to data collection and data analysis, a strong collocation in the literature, and an original contribution to knowledge. Articles with 6000-8000 words (including references) are appropriate. The journal also welcomes case studies, which are also peer-reviewed but should be 3000-4000 words long including references. The intention of case studies is to showcase and give value to original on-going projects, and practice-based or practice-led design projects, that show originality and potentials. Finally the journal also welcomes literature review articles, interviews and reviews. The journal welcomes contributions from, but is not limited to, the following areas of knowledge: Design For Food Design With Food Food Product Design Food Packaging Interior Design For Food Food Events Design Food and Sensory Design Emotional Food Design Food System Design Food Service/Management Food Design History Food Design Theory Food Design Education The journal also welcomes contributions from Food Science, Food Styling, Culinary Arts and Hospitality, as long as the topic presented is connected to Design too. For example: Design Thinking applied to Culinary Arts, and Design principle or processes applied to any Hospitality issue. Similarly, the journal welcomes contributions from any Design field, as long as the topic presented or the outcome of the design process relates to food or eating. The International Journal of Food Design is pursuing advance, originality, ingenuity, innovation, as well as thoroughness and rigour. Looking forward to receiving your submissions! Sincerely Francesca Francesca Zampollo, PhD Senior Lecturer | Auckland University of Technology Principal Editor of International Journal of Food Design Founder of International Food Design Society | ifooddesign.org Food Design Researcher | Food Design Consultant | francesca-zampollo
Posted on: Sun, 12 Oct 2014 12:06:06 +0000
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