Research on Emotional Design of Food Systems Based on Emotion-Cognition Theory
DOI:
https://doi.org/10.54097/sgqv7036Keywords:
Emotion-Cognition Theory, Emotional Design, User Experience, Eating Behavior, Sensory DesignAbstract
This research, grounded in the emotion-cognition theory, conducts an in-depth exploration of the emotional design in food systems. Through a meticulous clarification of the theoretical underpinnings of this theory, it uncovers the intricate internal relationships between food and emotions, delving into the mechanisms by which food systems elicit emotional reactions and fulfill consumers' emotional needs. Drawing on the three aspects of capability, behavior, and reflection, this research puts forward a three-layered design strategy, with the intention of integrating theory and practice in novel and creative manners. Furthermore, this study systematically analyzes the existing challenges and forthcoming trends in the emotional design of food systems. By doing so, it not only offers robust theoretical support but also provides practical and actionable guidance for emotional design within the food system domain, thereby significantly driving innovation in this burgeoning field.
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