从食品原料与资源学角度解析quot;食品设计quot;的发展趋势.pdfVIP

No.6 第 6 期 华东师范大学学报(自然科学版) Nov. 2015 2015 年 11 月 Journal of East China Normal University (Natural Science) 文章编号: 1000-5641 (201日06-0152-08 从食品原料与资源学角度解析 食品设计的发展趋势 马咏蕾 (华东师范大学设计学院，上海 200062) 摘要:探讨了有关食品原料与资源的全球重要议题;阐述了食品设计的基本概念和研究范围; 分析了食品原料作为天然设计材料的特征、优势和局限;之后阐述了食品行业全球消费趋势，新食 品原料与资源的开发与合理利用;提出上述两点对食品设计发展趋势的影响.最后总结倡议未 来设计师需要全局思考食品原料的可持续发展途径，即兼顾社会、经济、环境 3 个方面. 关键词:食品原料; 食品资源; 食品设计; 设计材料; 设计趋势 中图分类号: X52 文献标识码: A 001: 10. 3969/j. issn. 1000-5641. 2015. 06.019 Analysis of food design trends from the perspective of food material science MA Yong-lei (Design School , East China Normal University , Shanghai 200062 , China) Abstract: This paper discussed the important global issues related to food raw materials and re- sources 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 materia l. 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 materi- als for sustainable development , taking into account three dimensions: society , economy and en- vlronment. Key words: food raw material; food resource; food design; design material; design tre