The following are the criteria that reviewers used to evaluate the submissions.
 

Evaluation Criteria for Research Presentations.

• Clearly states the research topic

• Indicates aims or hypothesis of the research

• Describes appropriate methods/methodology

• Describes relevant results/describes main findings

• Draws valid conclusions from results/findings

• Comments on relationship or recommendation to practice where suitable

• Offers new data/knowledge or demonstrates innovation or has the potential to challenge/ change current practice

• The abstract must show substantial results indicating that the work has been, or is nearly completed.

• Is highly relevant to one or more fields of Food Design

Evaluation Criteria for Practice Presentations

• The abstract clearly describes the product/service/system

• The abstract clearly describes the project’s context and target user

• The concept is new

• The concept is a ready to launch product/service/system different from existing marketing offering

• The concept considers/is based on aspects of sustainability

• The product/service/system can be produced from a technological and economical point of view

• The concept fulfils a need or function

• Where applicable: the concept fulfils requirements of handling, usability, safety, and maintenance

• The concept goes beyond its immediate practical purpose, and offers elements of sensual quality, possibilities of a playful use or emotional attachment

• Is highly relevant to one or more fields of Food Design

• The pictures/illustrations are high quality and explain well what the product/service/system is.

• The video is high quality and explains well the project's context, target user, and function or aim.

Evaluation Criteria for Discussion Rooms

• Clearly states the topic of discussion and debate

• Clearly Indicates aims of the discussion debate

• Provides a clear context for the discussion

• The context is original and new to the Food Design field

• The topic of discussion is compelling, fascinating and important for further exploration that leads to innovation in the field of Food Design

• The topic of discussion is useful and interesting for professionals as well as researchers.

• Provides a list of the panellists and their background

• Provides an heterogeneous group of panellist from different backgrounds and fields

• Clearly describes the contribution that each panellist will bring to the discussion

• Comments on relationship or recommendation to practice where suitable

• Offers new data/knowledge or demonstrates innovation or has the potential to challenge/ change current practice

• Is highly relevant to one or more fields of Food Design

Factors Affecting Selection

The 3rd International Conference on Food Design seeks to bring together individuals from around the world examining Food Design from various perspectives. Therefore, an important factor in selection is programme balance. The Conference Scientific Committee will seeked such balance in:

• Range and significance of topic

• Level of expertise

• Clear and concise description, conveying the presentation’s importance and significance in the field

• Evidence of a high standard of research and/or practice

Factors for Rejecting a Proposal

• The presentation promotes commercial interests

• The proposal is not completed according to the guidelines outlined

• The proposal is submitted after November 7, 2016