Research On Baking Food Design And Experience Evaluation Model

With the development of consumption of experience economy and gradually research on experience design,while traditional product design focuses on the spiritual needs of human senses,emotions,thoughts and other aspects,food design,an emerging design branch,also focuses on the design of food as a passive product object.Towards food experience design that pays more attention to the eating process,behavior,and the possibility of the relationship between people and food.The growing consumer demand in the field of baked foods has put forward a new demand to pay attention to diversity,form innovation and food experience value,and formed an eating habit of baked foods as tea and drink pairing,leisure,and social sharing scene essential food.In terms of specific research on food experience,most of the existing research belongs to the "sensory assessment" from the perspective of food science and the psychological effects of food and diet from the perspective of psychology,while in the field of food design,user experience and consumer experience are the starting perspectives.Therefore,with food design gradually shifting to the future direction of improving people’s happiness and well-being,it is of certain value and significance to study the food experience factors and composition of baked foods for future experience design of them.This study analyzes and expounds on the composition and evaluation methods of baking food experience under the change of consumption demand and the development direction of food design and aims to build a baking food experience evaluation model system from the perspective of food design,to understand related experience factors and evaluation criteria in a more complete and detailed way.Starting from the literature research and analysis of food design and food experience,this paper combs,distinguishes and expounds the basic concepts,analyzes the trend of design development and experience bias,and analyzes and summarizes the food design characteristics of baked goods.Combined with the research theory of user experience composition and evaluation and the model construction method,the related design elements and experience dimension composition of baked foods were sorted out.Secondly,an initial investigation was conducted through in-depth interviews with professional users and questionnaire survey to obtain the experience description of baked goods.Based on the theory of user experience composition,preliminary indicators and dimension division were obtained by summarizing and sorting out entries.After obtaining the preliminary evaluation system and making the relevant evaluation five-point scale questionnaire,we screened and optimized the problem description of the evaluation index system and scale questionnaire through pre-investigation and expert opinion collection and conducted formal questionnaire survey and statistical data analysis on the optimized baked food experience evaluation system.The evaluation system has four dimensions of sensory experience,functional experience,interactive experience,and emotional experience,and all 16 indexes.Then,the order relation method was used to obtain and determine the weight coefficient of the overall comprehensive evaluation model,and a complete evaluation model of baked food experience in the diet interaction stage was obtained.Finally,three similar products of the head brands in the cake product category with representative baking foods are selected to conduct offline user experience test,experience evaluation and user interview for the model.Based on the test results,relevant design strategies for improving baking foods experience are proposed.