Memória P&D Design

14º Congresso Brasileiro de Pesquisa e Desenvolvimento em Design

ESDI/UERJ; ESPM-Rio — Rio de Janeiro (RJ)

Outubro/2022

A Aproximação Entre o Food Design e a Indústria de Alimentos

The Connection Between Food Design and the Food Industry

Cristina Leonhardt
Filipe Campelo Xavier da Costa

Como citar

Leonhardt, Cristina; Costa, Filipe Campelo Xavier da; "A Aproximação Entre o Food Design e a Indústria de Alimentos", p. 7863-7883. In: CONGRESSO BRASILEIRO DE PESQUISA E DESENVOLVIMENTO EM DESIGN, 14., 2022, Rio de Janeiro. Anais [...]. São Paulo: Blucher, 2022, DOI 10.5151/ped2022-7393539

Resumo

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.
Palavras-chave:

Food Design, indústria de alimentos, P&D de alimentos

Abstract

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.
Keywords:

Food Design, food industry, food R&D

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