Design Thinking for Food Well-Being

lt;b>Wided BATAT is a marketing professor and an internationally renowned expert and speaker on experiential and digital marketing specialized in the fields of food, luxury, well-being, design, retail, youth cultures, generation Z&Y, millennials and postmillennials, and tourism. She has published dozens of books in English and French, and articles in top-tier academic journals that have received several awards. Professor Batat introduced an innovative and disruptive approach to the global and digital customer experience by providing a strategic framework of the customer experience offline and online and the new experiential marketing mix (7Es). Entrepreneur, Professor Batat is also a bilingual (French and English) international professional trainer and the founder of B&C Consulting Group, an innovative market research and consumer insights company specialized in global and digital customer experience design, buying behavior, and consumer trends.

Part I- Design Thinking For Food Well-Being: Foundations And Origins.- Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being.- Chapter 2. The history of design thinking and its contributions to food experiences and well-being.- Chapter 3. How can design thinking influence food choices and healthy eating experiences among consumers?.- Chapter 4. How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations.- Chapter 5. How will empathetic design thinking influence food experience innovation? A practitioner perspective on food well-being.- Part II- Implementation Of Design Thinking For Food Experience Innovation And Well-Being.- Chapter 6. Psychological mechanisms underlying design thinking's impact on gustatory perception: Implications for food experiences and well-being.- Chapter 7. How food experience through ambiance and food design can promote thewell-being of consumers.- Chapter 8. The role of emotions in designing innovative food experiences for consumer well-being: Contributions to design thinking.- Chapter 9. Design thinking for food well-being: An adolescent language perspective.- Chapter 10. Luxury foodservices: The design thinking approach and contributions to food well-being.- Chapter 11. Food well-being in the higher education sector: How to leverage design thinking to create healthy and pleasurable food experiences among college students.- Part III - Design Thinking For Innovative Food Experiences And Well-Being: What's Next? Chapter 12. Integrating consumer food experience with health and sustainability outcomes: The critical role of design imperatives.- Chapter 13. An experiential view of food design thinking: Expanding consumer centricity for food well-being.- Chapter 14. Precision retailing: Building upon design thinking for societal-scale food convergence innovation and well-being.- Chapter 15. Design thinking to engage consumers in achieving zero waste food experiences: The CEASE framework.- Chapter 16. From food product to food experience: How to use design thinking to service vulnerable populations and improve their food well-being.