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

Autores/as

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

DOI:

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

Palabras clave:

sistemas alimentarios, sostenibilidad, diseño de experiencias, institucionalización académica, teoría del diseño

Resumen

Este artículo de revisión sistemática examina el estado actual del Food Design (Diseño y Alimentos) como campo disciplinar, a partir de la literatura científica publicada entre 2013 y 2025. El objetivo es cartografiar sus fundamentos teóricos, procesos de institucionalización académica, desarrollos metodológicos y expansiones sistémicas, con el fin de analizar los indicadores que permiten comprender su configuración y consolidación dentro del campo académico del diseño. La investigación se desarrolló mediante el modelo PICOC para la formulación de la pregunta de investigación y el protocolo PRISMA para la identificación, cribado y selección de estudios en las bases de datos Scopus y Web of Science. Tras aplicar criterios de inclusión y exclusión rigurosos, se conformó un corpus final de 46 estudios seleccionados, los cuales fueron sometidos a una lectura profunda, analítica y comparativa. Adicionalmente, se realizó una triangulación interpretativa mediante Consensus AI para contrastar los patrones emergentes. Los resultados permiten identificar cinco ejes configurativos del campo: fundamentos teóricos y definicionales, educación e institucionalización, metodologías y herramientas, dimensión experiencial y estética, y expansión sistémica y sostenibilidad. Los hallazgos muestran una configuración progresiva del campo, caracterizada por una producción teórica sostenida y formalización académica creciente, particularmente en contextos europeos y latinoamericanos, aunque persisten tensiones epistemológicas en torno a sus límites conceptuales frente a disciplinas afines. Se concluye que el Food Design presenta rasgos estructurales reconocibles como campo disciplinar del diseño, aunque su consolidación continúa siendo un proceso abierto y en debate.

Palabras clave: sistemas alimentarios, sostenibilidad, diseño de experiencias, institucionalización académica, teoría del diseño.

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