FOOD DESIGN (DISEÑO Y ALIMENTOS) COMO CAMPO  DISCIPLINAR EN CONFIGURACIÓN Y CONSOLIDACIÓN:  REVISIÓN SISTEMÁTICA Y ANÁLISIS CONFIGURATIVO  (2013–2025)

Jhonn Alarcón Morales

doi:10.33324/daya.vi20.1174

Authors

Jhonn Alarcón Morales Universidad del Azuay https://orcid.org/0000-0001-8044-686X

DOI:

https://doi.org/10.33324/daya.vi20.1174

Keywords:

food systems, sustainability, experience design, academic institutionalization, design theory

Abstract

This systematic review article examines the current state of Food Design as a disciplinary field based on scientific literature published between 2013 and 2025. Its objective is to map its theoretical foundations, processes of academic institutionalization, methodological developments, and systemic expansions to analyze the indicators that explain its configuration and consolidation within the academic field of design. The research was conducted using the PICOC model to formulate the research question and the PRISMA protocol to identify, screen, and select studies in the Scopus and Web of Science databases. After applying rigorous inclusion and exclusion criteria, a final corpus of 46 selected studies was established and subjected to in-depth, analytical, and comparative reading. Additionally, interpretive triangulation was carried out using Consensus AI to contrast emerging patterns. The results allow the identification of five configurative axes of the field: theoretical and definitional foundations; education and institutionalization; methodologies and tools; experiential and aesthetic dimension; and systemic expansion and sustainability. The findings show a progressive configuration of the field, characterized by sustained theoretical production and increasing academic formalization, particularly in European and Latin American contexts, although epistemological tensions persist over its conceptual boundaries relative to adjacent disciplines. It is concluded that Food Design presents recognizable structural features as a disciplinary field of design, although its consolidation remains an open and debated process.

Keywords: food systems, sustainability, experience design, academic institutionalization, design theory.

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References

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