El diseño de alimentos como proceso de innovación

Abstract

Gastronomy is a practice inherent to human culture, it is the result of preparing dishes taking care of the presentation, seasoning and creation of new ways of mixing, generating food security, as well as the reception within society in the desire to experience new sensations. gustatory, olfactory, or kinesthetic. This allows us to know the cultural traits of the different communities. It is there where food design has had a great boom and where our broad culture can generate important economic developments for the regions. Within the academic process addressed from the Industrial Design program, this topic has been addressed from different courses, allowing to achieve important developments in the presentation, experience, and design of food, articulating cultural, artistic, architectural values that additionally expand the tourist offer of the regions. being the recognition of ancestral knowledge part of the cultural heritage of our diversity, which has achieved a multiplicity of innovative results which we systematize for this presentation. Innovation is approached from the generation of new ideas regarding the presentation of food, the creation of processes to facilitate the production of products, the design of the experience as a primary factor in market segmentation and the creation of new mixtures to from experimentation.