Food Industry Design, Technology and Innovation An IFT Press Book

This book discusses the evolution of food product design and champions the conscious consideration of design throughout all stages of food production. Although food has always been designed, in the past, when design has been part of the production process, it has mainly meant considerations of packaging, logos, fonts, and colors. In this title, the authors argue that design should and must play a more substantial role in food production. They describe the role of design in relation to technology of every kind, such as materials, mechanics, ingredients, conversion, and transformation, and analyze complex concepts through real-world examples. Additionally, they explore the ways that innovation and design must go hand in hand to drive both small and large food companies forward and propose that food designers should play an active and decisive role at the executive board level.

  • Helmut Traitler, Birgit Coleman, and Karen Hofmann
  • ISBN: 978-1-118-73326-4
  • Hardcover
  • 312 pages
  • November 2014, Wiley-Blackwell


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Food Industry Design, Technology and Innovation

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