Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available to…

The perceived importance and the prevalence of academic development programs worldwide mean that it is critical that characteristics essential for the success of such programs be identified and incorporated. This article recognises the manifold perspectives on identifying such characteristics, but argues that if it is desirable that an academic…