国际中文开源期刊平台

基于生态理念的中式糕点产品设计研究

Research on the Design of Chinese Pastry Products Based on Ecological Concept

艺术设计与科学 / 2021,1(1)：49-55 / 2021-11-30 314 366

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• 作者： 韩军      杨司琪      任福宸     
• 单位：

  武汉工程大学艺术设计学院，武汉

• 关键词： 生态设计；中式糕点；产品包装设计
• Ecological packaging; Chinese pastry; Food packaging
• 摘要： 针对现如今中式传统糕点的发展现状，总结出存在的主要问题，结合生态理念，寻找新型材料和替代性材料。本文分析并讨论基于生态材料的产品设计方法和流程，获得生态材料的产品设计的研究现状及方法。面向糕点消费的一大主要群体，通过研究消费特征、审美意向以及行为偏好，设计一种中式糕点产品新形式，从包装的材料、外观造型、结构、使用功能上进行生态化设计。为可持续生态产品的设计提供一种基于生态的创新设计思路，引导设计师们在面对复杂的自然生态与社会问题时，进行反思，并为生态可持续的产品设计提供参考。
• In view of the current development status of Chinese traditional pastries, the main problems are summarized, combined with ecological concepts, and new materials and alternative materials are sought. This article analyzes and discusses the product design methods and processes based on ecological materials, and obtains the current research status and methods of product design based on ecological materials. Facing a major group of pastry consumption, by studying consumption characteristics, aesthetic intentions and behavior preferences, design a new form of pastry products, and carry out ecological design from the packaging materials, appearance, structure, and use functions. Provide an ecologically-based innovative design idea for the design of sustainable ecological products, guide designers to reflect on complex natural ecological and social problems, and provide references for ecologically sustainable product design.
• DOI： https://doi.org/10.35534/ads.0101007
• 引用： 韩军，杨司琪，任福宸．基于生态理念的中式糕点产品设计研究［J］．艺术设计与科学，2021，1（1）：49-55．