Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology”
Food has changed through different eras, and how food is presented has changed dramatically. According to Rajan (2023), food is embedded in the culture of the people and spread of people through methods such as colonization and migration. Food design has been used to gain more revenue from produc...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Taylor’s University
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115494/ http://psasir.upm.edu.my/id/eprint/115494/1/115494.pdf |
| _version_ | 1848866791630045184 |
|---|---|
| author | Ku Samsu, Ku Hasnita Yang, Zongpu Ab Karim, Muhammad Shahrim |
| author_facet | Ku Samsu, Ku Hasnita Yang, Zongpu Ab Karim, Muhammad Shahrim |
| author_sort | Ku Samsu, Ku Hasnita |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Food has changed through different eras, and how food is presented has changed
dramatically. According to Rajan (2023), food is embedded in the culture of the people and
spread of people through methods such as colonization and migration. Food design has been
used to gain more revenue from product innovation in the catering industry and is widely used
in catering businesses. This study highlights the application of food design in multiple dimensions
(XIA et al., 2024); for example, food plating technology and 3D printing technology are skillfully
applied in catering-related businesses, this fusion of traditional food creativity and food printing
technology not only enriches the diners' dual experience of food but also benefits special
populations with special dietary needs. |
| first_indexed | 2025-11-15T14:26:13Z |
| format | Conference or Workshop Item |
| id | upm-115494 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:26:13Z |
| publishDate | 2024 |
| publisher | Taylor’s University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1154942025-03-06T02:03:02Z http://psasir.upm.edu.my/id/eprint/115494/ Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” Ku Samsu, Ku Hasnita Yang, Zongpu Ab Karim, Muhammad Shahrim Food has changed through different eras, and how food is presented has changed dramatically. According to Rajan (2023), food is embedded in the culture of the people and spread of people through methods such as colonization and migration. Food design has been used to gain more revenue from product innovation in the catering industry and is widely used in catering businesses. This study highlights the application of food design in multiple dimensions (XIA et al., 2024); for example, food plating technology and 3D printing technology are skillfully applied in catering-related businesses, this fusion of traditional food creativity and food printing technology not only enriches the diners' dual experience of food but also benefits special populations with special dietary needs. Taylor’s University 2024 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115494/1/115494.pdf Ku Samsu, Ku Hasnita and Yang, Zongpu and Ab Karim, Muhammad Shahrim (2024) Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology”. In: Postgraduate Research Colloquium (PGRC) 2024, 5-6 Nov. 2024, Taylor’s University, Subang Jaya, Selangor. (pp. 209-212). |
| spellingShingle | Ku Samsu, Ku Hasnita Yang, Zongpu Ab Karim, Muhammad Shahrim Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title | Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title_full | Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title_fullStr | Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title_full_unstemmed | Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title_short | Short communication on the comprehensive review “Contemporary Food Design from Tradition to Technology” |
| title_sort | short communication on the comprehensive review “contemporary food design from tradition to technology” |
| url | http://psasir.upm.edu.my/id/eprint/115494/ http://psasir.upm.edu.my/id/eprint/115494/1/115494.pdf |