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Design et marketing des produits alimentaires : quelles sont les perspectives d'innovation ?


Author Info

  • Céline Gallen

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - Université de Nantes : EA4272)

  • Gaëlle Pantin-Sohier

    (GRANEM - Groupe de Recherche ANgevin en Economie et Management - Université d'Angers)

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    Le design appliqué à l'aliment est devenu une discipline à part entière. Véritable enjeu stratégique pour les entreprises agro-alimentaires, il pose la question de sa valorisation au sein des organisations et de son acceptabilité auprès des consommateurs qui voient leurs attentes bouleversées. Cet article propose des pistes managériales pour insérer le design dans le processus de production et pour répondre aux attentes des consommateurs.

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    Bibliographic Info

    Paper provided by HAL in its series Working Papers with number hal-00694344.

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    Date of creation: 04 May 2012
    Date of revision:
    Handle: RePEc:hal:wpaper:hal-00694344

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    Related research

    Keywords: aliments ; design ; innovation ; processus de production ; perception;

    This paper has been announced in the following NEP Reports:


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