论地方特色食物产品的创新设计  

Innovative Design of Local Specialty Products

作　　者：尹洪[1] 陈欣悦 YIN Hong;CHEN Xin-yue(Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学

出　　处：《包装工程》2019年第22期260-264,274,共6页Packaging Engineering

摘　　要：目的针对地方特色食品面临销售不畅甚至倒闭的问题,在地方食物产品创新设计中融入地方特色文化,从而提升地方特色食品的市场竞争力,进而弘扬传统文化。方法运用KANO模型对用户的需求进行分类并且作出优先排序,然后发掘特色食品与地方文化的关系,选择适合食品的地方文化符号及地方文化符号的表达形势,将用户需求和地方文化有机结合,制定创新设计方案,再及时对方案实施的效益进行评估,作出及时动态的调整,最后用地方特色食品乌江榨菜的创新设计作为范本加以验证。结论通过准确界定创新点、科学制定创新方案、对方案实施效果进行评估并修正方案,可以有效提升地方特色食物产品的市场竞争力。The work aims to integrate the locally characteristic culture into the innovative design of local specialty products, in view of the problem of poor sales and even closure of local specialties, thereby enhancing the market competitiveness of local specialties and promoting traditional culture. The KANO model was used to classify and prioritize user needs. Then, the relationship between specialties and local culture was explored, and the local cultural symbols suitable for food and their expression forms were selected. User needs were organically combined with local culture to develop innovative design plans. Then, the benefits of the plan implementation were evaluated in a timely manner, and dynamic and timely adjustments were made. Finally, the innovative design of local specialty Wujiang mustard was verified as a model. By accurately defining innovation points, scientifically formulating innovative plans, evaluating the effects of plan implementation and correcting the plans, the market competitiveness of local specialty products can be effectively improved.

关 键 词：地方特色食物产品 KANO模型 地方文化 文化符号 创新效果评估 方案修正 

分 类 号：TB472[一般工业技术—工业设计]