Bread stories: understanding the drivers of bread consumption for digital food customisation

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dc.contributor.author Pantidi, Nadia
dc.contributor.author Selinas, Paris
dc.contributor.author Baurley, Sharon
dc.contributor.author Flintham, Martin
dc.contributor.author Rodden, Tom
dc.date.accessioned 2019-07-26T08:46:30Z
dc.date.available 2019-07-26T08:46:30Z
dc.date.issued 2017-11
dc.identifier.citation Pantidi, N., Selinas, P., Baurley, S., Flintham, M. and Rodden, T. (2017) 'Bread stories: understanding the drivers of bread consumption for digital food customisation', OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction, Brisbane, Queensland, Australia, 28 November-1 December, pp. 152-161. doi: 10.1145/3152771.3152788 en
dc.identifier.startpage 152 en
dc.identifier.endpage 161 en
dc.identifier.isbn 978-1-4503-5379-3
dc.identifier.uri http://hdl.handle.net/10468/8252
dc.identifier.doi 10.1145/3152771.3152788 en
dc.description.abstract Consumer demand1 for food that satisfies specific needs rather than generic mass produced food is growing. In response, the food industry is actively investigating techniques for efficient and comprehensive food customisation. Digital approaches to food customisation are starting to emerge, however, the majority is currently limited to the ingredient level thus excluding consumption drivers such as people's practices and values around food. Using the approach of cultural probes, we identified four distinct narratives around bread consumption: the healthy bread, the fresh bread, the ethical bread, and the exceptional bread. These themes encapsulate drivers of bread consumption, which we argue can inform the design of digital food innovation platforms. en
dc.description.sponsorship Engineering and Physical Sciences Research Council (Project EP/K014234/2 'Prototyping Open Innovation Models for ICTEnabled Manufacturing in Food and Packaging') en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Association for Computing Machinery (ACM) en
dc.relation.ispartof OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction
dc.relation.uri http://www.ozchi.org/2017/
dc.rights © 2017, the Authors. Publication rights licensed to ACM. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction: https://dx.doi.org/10.1145/3152771.3152788 en
dc.subject Cultural probes en
dc.subject Food innovation en
dc.subject Customisation en
dc.subject Values en
dc.title Bread stories: understanding the drivers of bread consumption for digital food customisation en
dc.type Conference item en
dc.internal.authorcontactother Nadia Pantidi, Applied Psychology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: konstantia.pantidi@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2019-07-26T08:36:06Z
dc.description.version Accepted Version en
dc.internal.rssid 417776466
dc.contributor.funder Engineering and Physical Sciences Research Council en
dc.description.status Peer reviewed en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.conferencelocation Brisbane, Queensland, Australia en
dc.internal.IRISemailaddress konstantia.pantidi@ucc.ie en


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