Processed foods may lack nutritional value; however, they are inexpensive, convenient, and highly palatable or satisfying to consumers. All of these factors impact the relationships we have with food. One of the reasons why processed foods are enjoyable is the variation of sensorial qualities it provides. Our senses facilitate our connection with food, we observe the color and form visually, we examine the texture with our hands and mouth, we hear the crunch of a crispy chip. All of these factors are considered in the realm of food design. Designers can contribute to this area by applying the Design Thinking process used to design an object to designing food, through exploring physical attributes, mouthfeel, and aesthetics of food. Providing designers with a chance to positively affect human food preferences, which can lead to the creation of more desirable, healthy food products. Designers in the food industry had not applied design Thinking until 2017.
Industrial Design (MFA)
Department, Program, or Center
School of Design (CAD)
Zubier, Shahd, "Designing Emotional Content into the Mouthfeel of Food" (2019). Thesis. Rochester Institute of Technology. Accessed from
RIT – Main Campus