Dezembro 2022 vol. 10 num. 5 - 14º Congresso Brasileiro de Pesquisa e Desenvolvimento em Design

Artigo - Open Access.

Idioma principal | Segundo idioma

A aproximação entre o Food Design e a indústria de alimentos

The connection between Food Design and the Food Industry

LEONHARDT, Cristina ; COSTA, Filipe Campelo Xavier da ;

Artigo:

O emergente campo do Food Design desenvolve abordagens de Design específicas para a inovação em alimentos, contudo a heterogeneidade de atores limita o seu emprego. Sendo local de consumo um eixo divisório insuficiente para descrever estes atores, este trabalho propõe duas novas lentes para a contextualização da pesquisa e prática de Food Design: experiência e padronização. A pesquisa de natureza exploratória, empregando técnica qualitativa, propõe um mapa de atores do Food Design, que encontrou dois agrupamentos distintos, com níveis de padronização opostos. O Mapa evidencia uma penetração reduzida do Food Design em atores focados em padronização, como a indústria de alimentos. Esta compreensão permite o desenvolvimento de abordagens direcionadas e currículos mais abrangentes de Food Design, que possam auxiliar na transição dos Sistemas Alimentares para modelos mais saudáveis, sustentáveis e acessíveis.

Artigo:

The emerging field of Food Design develops specific Design approaches for food innovation, however the heterogeneity of actors limits its employment. As consumption context is an insufficient dividing axis to describe these actors, this paper proposes two new lenses for the contextualization of Food Design research and practice: experience and standardization. The research of exploratory nature, employing qualitative technique, proposes a map of Food Design actors, which found two distinct clusters, with opposite levels of standardization. The map evidences a reduced penetration of Food Design in actors focused on standardization, such as the food industry. This understanding allows for the development of targeted approaches and more comprehensive Food Design curricula that can assist in the transition of Food Systems towards healthier, more sustainable and accessible models.

Download (PDF)

Palavras-chave: Food Design; indústria de alimentos; P&D de alimentos.,

Palavras-chave: Food Design; food industry; food R&D.,

DOI: 10.5151/ped2022-7393539

Referências bibliográficas
  • [1] AALTOJÄRVI, Inari; KONTUKOSKI, Maija; HOPIA, Anu. Framing the local food experience: a case study of a Finnish pop-up restaurant. British Food Journal. v. 120, n. 1, p. 133-145. 2018.
  • [2] ADDIS, Michela; HOLBROOK, Morris B. From food services to food experiences: Eating, wellbeing, and marketing. In: BATAT, Wided (ed). Food and experiential marketing: pleasure, wellbeing and consumption. Nova Iorque: Routledge, 2019. p. 16-37.
  • [3] AGUILERA, José Miguel. Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety. v. 17, n. 4, p. 1021 – 1039. 2018.
  • [4] AKAMA, Yoko; HAGEN, Penny; WHAANGA-SCHOLLUM, Desna. Problematizing Replicable Design to Practice Respectful, Reciprocal, and Relational Codesigning with Indigenous People. Design and Culture. v. 11, n. 1, p. 59-8 2019.
  • [5] ALTAMORE, Luca; INGRASSIA, Marzia; CHIRONI, Stefania; COLUMBA; Pietro; SORTINO, Giuseppe; VUKADIN, Ana; BACARELLA; Simona. Pasta experience: Eating with the five senses—a pilot study. AIMS Agriculture and Food. v. 3, n. 4, p. 493-520. 2018.
  • [6] AZANEDO, Lucia; GARCIA-GARCIA, Guillermo; STONE, Jamie; RAHIMIFARD, Shahin. An Overview of Current Challenges in New Food Product Development. Sustainability. v. 12, n. 8, 3364. 2020.
  • [7] AZEVEDO, Elaine de. O ativismo alimentar na perspectiva do locavorismo. Ambiente e Sociedade. v. 18, n. 3, p. 81-98. 2015.
  • [8] BOLAND, Richard J.; COLLOPY, Fred. Managing as Designing. Stanford: Stanford University Press, 2004.
  • [9] BRASIL. Ministério da Saúde. Secretaria de Atenção à Saúde. Departamento de Atenção Básica. Guia alimentar para a população brasileira. 2 ed. Brasília, DF: Ministério da Saúde, 2014. Disponível em: https://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_popula-cao_brasileira_2ed.pdf. Acesso em 06 mar 2022.
  • [10] BRASIL. Decreto nº 9.918, de 18 de julho de 2019. Regulamenta o art. 10-A da Lei nº 1.283, de 18 de dezembro de 1950, que dispõe sobre o processo de fiscalização de produtos alimentícios de origem animal produzidos de forma artesanal. Brasília, DF: Presidência da República, 2019. Disponível em: https://www.in.gov.br/en/web/dou/-/decreto-n-9918-de-18-de-julho-de-2019-198615217. Acesso em 05 dez 2021
  • [11] BUCHANAN, Richard. Worlds in the Making: Design, Management, and the Reform of Organizational Culture. She Ji. v. 1, n. 1, p. 5-21. 2015.
  • [12] BUSSE, Maria; SIEBERT, Rosemarie. The role of consumers in food innovation processes. European Journal of Innovation Management, n.1. v.21, p 20-43, 2018.
  • [13] CAPOZZI, Vittorio; FRAGASSO, Mariagiovanna; RUSSO, Pasquale. Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance. Microrganisms. v. 8, n. 2, 2020. Disponível em: https://doi.org/10.3390/microorganisms8020306. Acesso em: 05 dez 2021.
  • [14] CARVALHO, Michelle de Medeiros; FARIÑA, Luciana Oliveira de; STRON-GIN, Daniel; FERREIRA, Célia Lucia L. F., LINDNE, Juliano De Dea. Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk. Journal of Dairy Science. v. 102, n. 11, p. 9711-9720, 2019.
  • [15] CHABERT-RIOS, Jacqueline de; DEALE, Cynthia S. Taking the local food movement one step further: An exploratory case study of hyper-local restaurants. Tourism and Hospitality Research. v. 18, n. 3, p. 388-399. 2016.
  • [16] CHENG, Ching-Chan; TSAI, Ming-Chun; LIN, Shu-Ping. Developing strategies for improving the service quality of casual-dining restaurants: new insights from integrating IPGA and QFD analysis. Total Quality Management. v. 26, n. 4, p. 415-429. 2015.
  • [17] COMIDA a quilo: você sabe quem inventou? In: ABRASEL. Belo Horizonte, 31 ago 2018. Disponível em https://abrasel.com.br/noticias/noticias/comida-a-quilo-voce-sabe-quem-inventou/. Acesso em 04 dez 2021.
  • [18] CONTRERAS, Jesús. La alimentación contemporánea entre la globalización y la patrimonialización. Boletín de Antropología. v. 34, n. 58, p. 30-55. 2019.
  • [19] COSTA, Luana Bonome Message; GODINHO FILHO, Moacir; FREDEN-DALL, Lawrence D.; PAREDES, Fernando José Gómez. Lean, six sigma and lean six sigma in the food industry: A systematic literature review. Trends in Food Science & Technology. v.32, p. 122-133. 2018.
  • [20] COSTA, Filipe Campello Xavier da; YUDI, Ricardo. O mutualismo no Food Design: como estabelecer conexões positivas? ReLaFD. n. 2, p. 521-531. 2021.
  • [21] DEFEO, Joseph A. Juran's Quality Handbook: The Complete Guide to Performance Excellence. 7. ed. McGraw-Hill Education, 2016.
  • [22] DESERTI, Alessandro; RIZZO, Francesca. Design and the Cultures of Enterprises. Design Issues. v. 30, n. 1, 2014.
  • [23] DESMET, Pieter; HEKKERT, Paul. Framework of Product Experience. International Journal of Design. v. 1, n. 1, p. 57-66. 2007.
  • [24] EARLE, Mary; EARLE, Richard; ANDERSON, Allan. Food Product Development: the Web Edition. Palmerston North: The New Zealand Institute of Food Science & Technology (Inc.), 2017. Disponível em: https://nzifst.org.nz/resources/foodproductdevelopment/index.htm. Acesso em: 07 nov. 2021.
  • [25] GALATI, Francesco; BIGLIARDI, Barbara; PETRONI, Alberto. Open innovation in food firms: implementation strategies, drivers and enabling factors. International Journal of Innovation Management. v. 20, n. 3, 2016.
  • [26] GIOUSMPASOGLOU, Charalampos; BROWN, Lorraine; COOPER, John. The role of the celebrity chef. International Journal of Hospitality Management. v. 85, 2020.
  • [27] HINDRICHSON, Patricia Hartmann; FRANZATO, Carlo. Design de Cenários: uma Tecnologia para Promover o Compartilhamento de Conhecimentos em Redes de Projeto. Revista D, n. 4, p.155-168, 2012.
  • [28] LEONHARDT, Cristina. P&D de Alimentos no Brasil: foto de hoje e propostas para amanhã. In: HORIZONTE 20 FOOD, 3., 2020, São Paulo. Anais eletrônicos [Horizonte 20 Food]. Fortaleza: Tacta Food School, 2020. Disponível em: https://tactafood.school/blog/voce-no-horizonte-20-food-sp. Acesso em: 08 fev. 2020.
  • [29] LIMA, Bruna Lummertz; VELHO, Adriana Galli; KNEBEL, Matheus; ALENCASTRO, Yvana; LINDEN, Júlio Carlos de Souza van der. O workshop como ferramenta de pesquisa em design: uma análise do periódico Design Studies entre os anos de 2006 e 2015. Revista de Design, Tecnologia e Sociedade. v. 3, n. 2, p. 103-118. 2016.
  • [30] LORING, Philip A.; SANYAL, Palash. Indicators of complexity and over-complexity in global food systems. Frontiers in Sustainable Food Systems. v. 5. 2021.
  • [31] MADI, Luis; COSTA, Antonio Carlos Prado B.; REGO, Raul Amaral (coord.). Brasil Food Trends 2020. São Paulo, SP: FIESP/ITAL, 2010. Disponível em https://alimentosprocessados.com.br/ar-quivos/Consumo-tendencias-e-inovacoes/Brasil-Food-Trends-2020.pdf. Acesso em: 04 dez 2021.
  • [32] MATZENBACHER, Daniele Eckert; BRANCOLI, Pedro; MAIA, Laís Moltene; ERIKSSON, Mattias. Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management, v. 114, p. 263-273, 2020
  • [33] MERONI, Anna. Strategic design for the food sector: food-system innova-tion. In: AGRINDUSTRIAL DESIGN SYMPOSIUM AND EXHIBITION, 2005, Izmir, Turquia. Olive Oil, Wine and Design. Turquia, TR: Izmir University of Economics, 2006. Disponível em: https://kutuphane.ieu.edu.tr/wp-content/06AgrindustrialDesign20063.pdf. Acesso em: 08 abr 2022.
  • [34] MICHLEWSKI, Kamil. Design Attitude. 1 ed. Farnham: Gower Publishing Company, 2015.
  • [35] MONTEIRO, Carlos. A.; LAWRENCE, Mark; MILLETT, Christopher; NESTLE, Marion; POPKIN, Barry M.; SCRINIS, Gyorgy; SWINBURN, Boyd. The need to reshape global food processing: a call to the United Nations Food Systems Summit. BMJ Global Health. v. 6, n. 7. 2021.
  • [36] MURATOVSKI, Gjoko. Paradigm Shift: Report on the New Role of Design in Business and Society. She Ji. v. 1, n. 2, p. 118-139. 2015.
  • [37] ØGAARD, Torvald; LARSEN, Svein; MARNBURG, Einar. Organizational culture and performance – evidence from the fast food restaurant industry. Food Service Technology. v. 5, n. 1, p. 23-34. 2005.
  • [38] OLSEN, Nina Veflen. Design Thinking and food innovation. Trends in Food Science & Technology. v. 41, n. 2, p. 182-187. 2015.
  • [39] OTTENBACHER, Michael; HARRINGTON, Robert J. The Culinary Innovation Process. Journal of Culinary Science & Technology. v. 5, n. 4, p. 9-35. 2007.
  • [40] QUINN, Bernie; SEAMAN, Claire. Artisan food production, small family busi-ness and the Scottish food paradox. Nutrition & Food Science. v. 49, n. 3, p. 455-463. 2019.
  • [41] REICH, Brandon; BECK, Joshua; PRICE, John. Food as Ideology: Measurement and Validation of Locavorism. Journal of Consumer Research. v. 45, n. 4, p. 849-868. 2018.
  • [42] RIBEIRO, Manuel Alector; PRAYANG, Girish. Perceived quality and service experience: mediating effects of positive and negative emotions. Journal of Hospitality Marketing & Management. v. 28, n. 3, p. 285-305. 2019.
  • [43] RIVAROLI, Sergio; BALDI, Beatrice; SPADONI, Roberta. Consumers’ perception of food product craftsmanship: A review of evidence. Food Quality and Preference. v. 79, p. 2020.
  • [44] RYU, Kisang; HAN, Heesup; JANG, Soocheong (Shawn). Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast-casual restaurant industry. International Journal of Contemporary Hospitality Management. v. 22, n. 3, p. 416-432. 2010.
  • [45] SCHIFFERSTEIN, Henrik. N. J. What design can bring to the food industry. International Journal of Food Design. v. 1, n. 2, p 103-134. 2016.
  • [46] SCHIFFERSTEIN, Henrik. N. J. Differentiating consumption contexts as a basis for diversity in food design education: Eating in or eating out? International Journal of Food Design. v. 2, n. 1, p 83-101. 2017.
  • [47] SLACK, Neale J.; SINGH, Gurmeet; ALI, Jazbeen; LATA, Reshma; MUDALIAR, Karishma; SWAMY, Yogita. Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions. British Food Journal. v. 123, n. 4, p. 1324-1344. 2020.
  • [48] TONETTO, Leandro Miletto, MEYER, Guilherme Englert Corrêa; COSTA, Filipe Campello da; WOLFF, Fabiane. A pragmatic path for strategic design: Influences from industrial design, cognitive studies and management sciences. Strategic Design Research Journal. v. 12, n. 3, p. 402-416. 2019.
  • [49] TONETTO, Leandro Miletto; BRUST-RENCK, Priscila G.; RUECKER, Stanley; FOGLIATTO, Flavio S.; PACHECO, Diego Augusto de Jesus. Differences in thinking styles across professionals with diferent academic backgrounds when developing a product. Architectural Engineering and Design Management. v. 17, n. 1-2, p. 3-16. 2021.
  • [50] TKACZEWSKA, Joanna; KULAWIK, Piotr; MORAWSKA-TOTA, Małgorzata; ZAJA, Marzena; GUZIK, Paulina; TOTA, Łukasz; PAJA, Paulina; DULIŃSKI, Robert; FLORKIEWICZ, Adam; MIGDAŁ, Władysław. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques - A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods. v. 10, n. 4, 2021.
  • [51] VAN DER VALK, Wendy; WYNSTRA, Finn. Supplier involvement in new product development in the food industry. Industrial Marketing Management. v. 34, n. 7, p. 681-694. 2005.
  • [52] VARGAS-SANCHEZ, Alfonso; LÓPEZ-GUZMÁN, Tomás. Creative Process and Culinary Experiences in Michelin-Starred Restaurants. Journal of Culinary Science & Technology. 2020. Disponível em: https://www.tandfonline.com/doi/full/10.1080/1542802020.1808137. Acesso em 14 nov 2021.
  • [53] VELÁZQUEZ, Ana Paula; GALLER, Martina; VIDAL, Leticia; VARELA, Paula, ARES, Gastón. Co-creation of a healthy dairy product with and for children. Food Quality and Preference. v. 96. 2022.
  • [54] WITELL, Lars; KOWALKOWSKI, Christian; PERK, Helen; RADDATS, Chris; SCHWABE, Maria; BENEDETTINI, Ornella; BURTON, Jamie. Characterizing customer experience management in business markets. Journal of Business Research. v. 116, p. 420-430. 2020.
  • [55] WRIGLEY, Cara; RAMSEY, Rebecca. Emotional food design: From design-ing food products to designing food systems. International Journal of Food Design. v. 1, n. 1, p. 11-28. 2016.
  • [56] WU, Hung-Che; MOHI, Zurinawati. Assessment of Service Quality in the Fast-Food Restaurant. Journal of Foodservice Business Research. v. 18, n. 4, p. 358-388, 2015.
  • [57] YASIN, Mahmoud M., YAVAS, Ugur. Improving the Quality and Efficiency of Fast Food Operations. International Journal of Retail & Distribution Management. v. 20, n. 4, p. 28-34. 1992.
  • [58] ZAMPOLLO, Francesca; PEACOCK, Matthew. Food Design Thinking: A Branch of Design Thinking Specific to Food Design. The Journal of Creative Behavior. v. 50, n. 3, p. 203-210, 2016.
Como citar:

LEONHARDT, Cristina; COSTA, Filipe Campelo Xavier da; "A aproximação entre o Food Design e a indústria de alimentos", p. 7863-7883 . In: Anais do 14º Congresso Brasileiro de Pesquisa e Desenvolvimento em Design. São Paulo: Blucher, 2022.
ISSN 2318-6968, DOI 10.5151/ped2022-7393539

últimos 30 dias | último ano | desde a publicação


downloads


visualizações


indexações