[{"data":1,"prerenderedAt":221},["ShallowReactive",2],{"person-c6c32515-b4f7-48db-8704-aac0e29a7144":3},{"success":4,"person":5,"request":217},true,{"lastName":6,"role":7,"name":8,"description":9,"_id":10,"designation":7,"id":7,"email":11,"url":7,"createDate":12,"filiation":13,"slugs":14,"articles":17},"De Britto","","Ágata Morena",{},"c6c32515-b4f7-48db-8704-aac0e29a7144","agatabritto@gmail.com","2025-12-27T15:11:24-03:00","Universidade do Vale do Rio dos Sinos - Unisinos",[15,16],"agata-morena-de-britto","de-britto-agata-morena",[18,139],{"pageRange":19,"parent":20,"data":21,"trackId":30,"type":31,"typeData":32,"metaData":99,"langs":101,"_id":104,"status":105,"updateDate":106,"contributors":107,"contributorsIds":135,"download":136,"slugs":137,"slug":138},null,"39f260d6-d61f-4dfe-b1f7-a6c315c260bd",{"secondary":22,"primary":26},{"keywords":23,"excerpt":24,"title":25},"\u003Cp>strategic design, territory, terroir, contemporary society, Serrano cheese\u003C/p>","In the past two decades globalization has got a huge influence on agriculture as well as food and beverage sector. In this scenario, even if massive production threatens local products, there are new possibilities for their communication and fruition. The aim of the article is to discuss the design contribution to the valorization of the local products using the terroir lever. Thus, we present a research and design experience we developed for the valorization of one of the five Brazilian terroir cheeses, the Serrano cheese of the Campos de Cima da Serra Region in the state of Rio Grande do Sul.","Strategic Design Applied to Territory: Valorisation of Serrano Cheese and Its Terroir",{"keywords":27,"excerpt":28,"title":29},"\u003Cp>design estratégico, território, terroir, sociedade contemporânea, queijo Serrano\u003C/p>","Nas últimas duas décadas a globalização foi uma grande influência na agricultura bem como no setor de alimentos e bebidas. Neste cenário, mesmo se a produção de bens em massa ameace os produtos locais, surgem novas possibilidades para a sua comunicação e fruição. O objetivo deste artigo é discutir a contribuição do design para a valorização de produtos locais usando a vantagem do terroir. Para tanto, apresentamos uma experiência de pesquisa e projeto desenvolvida pelos autores para a valorização de um dos cinco queijos de terroir brasileiros, o queijo Serrano da região de Campos de Cima da Serra no Rio Grande do Sul.","Design Estratégico Aplicado ao Território: Valorização do Queijo Serrano e do Seu Terroir","wmmkkhzv","article",{"startPage":33,"file":34,"references":37,"endPage":98,"track":30,"doi":7},5076,{"fullpath":35,"name":36},"https://storage.googleapis.com/memoria-ped.appspot.com/articles%2F10_congresso_brasileiro_de_pesquisa_e_desenvolvimento_em_design%2Fwmmkkhzv-1766867291-5076-5088.pdf","wmmkkhzv-1766867291-5076-5088.pdf",[38,41,44,47,50,53,56,59,62,65,68,71,74,77,80,83,86,89,92,95],{"label":39,"id":40},"\u003Cp>AMILIEN, V. Preface: about local food. \u003Cstrong>Anthropology of Food\u003C/strong>, n. 4, May 2005.\u003C/p>","37994747-38f9-4509-9301-b1a47a0680ce",{"label":42,"id":43},"\u003Cp>ASCHER, François. \u003Cstrong>Le mangeur Hypermoderne\u003C/strong>. Une figure de l`Individu Écletique. Vol. 2. Paris: Odile Jacob, 2005.\u003C/p>","7f38f02d-0254-47f5-9bca-d87f773e53ff",{"id":45,"label":46},"8f4b43e0-1932-4a6c-82a5-a8ea087e1e10","\u003Cp>BORDIEU, P. \u003Cstrong>Poder Simbólico\u003C/strong>. Lisboa: Diefel, 1998.\u003C/p>",{"label":48,"id":49},"\u003Cp>CASTELLI A.; VIGNATI A.; VILLARI B. (org.). \u003Cstrong>SDI Design Review\u003C/strong>, n. 2, 2005.\u003C/p>","32d45a46-1be9-4dbb-b7df-aca4ecc56a43",{"label":51,"id":52},"\u003Cp>CASONI, G.; FANZINI, D.; TROCCHIANESI, R. \u003Cstrong>Progetti per lo sviluppo del territorio\u003C/strong>: Marketing strategico dell’Oltrepò Mantovano. Rimini: Maggioli, 2008.\u003C/p>","274d695a-baa4-4f07-8b96-f0f273239be5",{"label":54,"id":55},"\u003Cp>CELASCHI, F.; KRUCKEN, L. Design driven actions for the valorization of territorial resources: the challenge of evaluating and measuring the results. \u003Cstrong>Workshop Policy Innovation Design\u003C/strong>: Sharing Experience Europe. Firenze, 2010.\u003C/p>","2d542785-f1e5-4b54-947d-bd61e8998db3",{"label":57,"id":58},"\u003Cp>DIAS, J. C. \u003Cstrong>Uma longa e deliciosa viagem\u003C/strong>: o primeiro livro da história do queijo no Brasil. São Paulo: Barleus, 2010.\u003C/p>","5dba523b-d9bb-4620-be77-4560ec66930b",{"id":60,"label":61},"51b6d7ba-453d-4363-be3d-ae318236e00c","\u003Cp>FARRELL, G. et al. A competitividade dos territórios rurais à escala global. Conceber uma estratégia de desenvolvimento territorial à luz da experiência LEADER. \u003Cstrong>Inovação em meio rural\u003C/strong>, v.6, n.5, 2001.\u003C/p>",{"label":63,"id":64},"\u003Cp>FAGNONI, R.; GAMBARO, P.; VANNICOLA, C. \u003Cstrong>Medesign\u003C/strong>. Forme del Mediterraneo, Firenze: Alinea, 2004.\u003C/p>","2ac90d60-7127-4879-b592-bd998688decf",{"label":66,"id":67},"\u003Cp>FRANZATO Carlo. Design nel projeto territoriale. \u003Cstrong>Strategic Design Research Journal\u003C/strong>, v. 2, n. 2, 2009.\u003C/p>","0b3a1194-d52e-4fa3-b11f-1c70b7e2fc77",{"label":69,"id":70},"\u003Cp>INRA. INRA faced with Sustainable Development: Landmarks for the Johannesburg Conference. \u003Cstrong>Dossiers de l'Environnement de l'INRA\u003C/strong>, n.22, Paris\u003C/p>","86033bfd-09b6-470c-babe-cd87ff6de718",{"label":72,"id":73},"\u003Cp>KRUCKEN, L. \u003Cstrong>Design e território\u003C/strong>: valorização de identidades e produtos locais. São Paulo: Nobel, 2009.\u003C/p>","ef8a6073-1a75-4969-974e-89592c915cb3",{"label":75,"id":76},"\u003Cp>KRUCKEN, L. \u003Cstrong>Valorização de produtos alimentícios através das denominações de origem\u003C/strong>: uma abordagem de gestão do conhecimento. Florianópolis, 2001. Dissertação (Mestrado). Programa de Pós-Graduação em Engenharia de Produção. UFSC, 2001.\u003C/p>","67973aaf-4767-4590-a979-34fcfb703378",{"label":78,"id":79},"\u003Cp>KRUCKEN, L.; MERONI, A. Building stakeholder networks to develop and deliver product-service-systems: practical experiences on elaborating pro-active materials for communication. \u003Cstrong>Journal of Cleaner Production\u003C/strong>, v.14, n.17, 2006, p. 1502-1508.\u003C/p>","ed40e0c1-e428-4e09-8bd8-31044dc0ab0f",{"id":81,"label":82},"e054f7df-4af7-437d-9f51-3457790ec78b","\u003Cp>MANZINI, E. New food networks. Agriculture, food and design for a multi-local world. \u003Cstrong>Proceedings of the Agrindustrial Design Symposium\u003C/strong>, 1. Izmir: Izmir University of Economics, 2005.\u003C/p>",{"label":84,"id":85},"\u003Cp>MERONI, A. Strategic Design for the Food Sector: The Food-System Innovation, \u003Cstrong>Proceedings of the Agrindustrial Design Symposium\u003C/strong>, 1. Izmir: Izmir University of Economics, 2005.\u003C/p>","daf663f0-3bc2-4147-9e07-906fe6cc7ed3",{"label":87,"id":88},"\u003Cp>POULAIN, J. \u003Cstrong>Sociologias da alimentação\u003C/strong>. Florianopolis: UFSC, 2006.\u003C/p>","a6a8fadf-cac0-40fa-b8b4-46f004e0e0bb",{"label":90,"id":91},"\u003Cp>RODRIGUES, A. D. R. \u003Cstrong>Experiência, modernidade e campo dos media\u003C/strong>. Lisboa: Universidade Nova de Lisboa, 2000.\u003C/p>","beab382f-bf15-4215-830a-5ad8076b8d2f",{"label":93,"id":94},"\u003Cp>UNESCO. From the information society to knowledge societies. \u003Cstrong>UNESCO World Report\u003C/strong>. Paris: Unesco, 2005.\u003C/p>","313297bc-dead-4d6e-860d-0ef7a5298551",{"label":96,"id":97},"\u003Cp>ZURLO, F. Design Strategico. In: \u003Cstrong>XXI Secolo\u003C/strong>, vol. IV, Gli espaços e le arti. Roma: Enciclopedia Treccani. 2010.\u003C/p>","6b8d77c0-7e10-468d-833a-ee286f6a94f5",5088,{"updateDate":7,"createDate":100,"deleteDate":7},1766867291,[102,103],"primary","secondary","463583dd-e61d-49f6-bae2-4a6850a324fe","enabled","2025-12-28T19:31:04-03:00",[108,115,121,131],{"role":7,"createDate":109,"lastmodified":110,"name":8,"path":111,"lastName":6,"filiation":112,"slugs":113,"email":11,"objectID":10,"id":7,"url":7,"designation":7,"_id":10,"description":114},"2025-12-27T20:28:11.898Z",1766867291898,"people/c6c32515-b4f7-48db-8704-aac0e29a7144","UNISINOS",[15,16],{},{"filiation":116,"role":7,"_id":117,"url":7,"name":118,"email":119,"lastName":120,"designation":7},"Universidade do Estado de Minas Gerais","1fbcedc6-6e1e-4a33-841c-bc09c84b8e30","Lia","lia.krucken@gmail.com","Krucken",{"lastmodified":110,"slugs":122,"name":125,"id":7,"designation":7,"role":7,"filiation":112,"email":126,"_id":127,"createDate":109,"url":7,"objectID":127,"description":128,"lastName":129,"path":130},[123,124],"paulo-reyes","reyes-paulo","Paulo","reyes@unisinos.br","a8871126-5a53-4edb-a1d0-19dcb3229337",{},"Reyes","people/a8871126-5a53-4edb-a1d0-19dcb3229337",{"role":7,"url":7,"email":7,"filiation":7,"name":132,"lastName":133,"_id":134,"designation":7},"Carlo","Franzato","4398da0b-c7d7-4192-8432-c703bc0532d1",[10,117,127,134],2,[138],"strategic-design-applied-to-territory-valorisation-of-serrano-cheese-and-its-terroir",{"pageRange":19,"parent":20,"updateDate":12,"data":140,"trackId":149,"type":31,"typeData":150,"metaData":200,"langs":202,"_id":203,"contributors":204,"contributorsIds":213,"status":105,"download":214,"slugs":215,"slug":216},{"secondary":141,"primary":145},{"keywords":142,"excerpt":143,"title":144},"\u003Cp>terroir products, design, contemporary society, gastronomy\u003C/p>","This paper was developed to explain the possible relations between terroir products, gastronomy and design. With the industrialization climax, the relation of man and nutriment is modified. The appearance of a new way to feed it self, through food, opens space to new forms of relation, like regional cuisine and terroir products. In contemporary society, these relations are modified once again. This is due to the changes in space, time and consumption. By the social-cultural context it’s possible to structure possibilities of increasing value to terroir products by the intermediation of strategic design.","The Strategic Construction of Terroir Product By the Action of Design",{"keywords":146,"excerpt":147,"title":148},"\u003Cp>produto do terroir, design, sociedade contemporânea, gastronomia\u003C/p>","O presente artigo busca apoiar teoricamente a relação entre produtos do terroir, gastronomia e design. Com o apogeu da industrialização, modifica-se a relação do homem com o alimento. O surgimento dessa nova forma de se alimentar, através da comida, abre espaço para novas formas de se relacionar, como as cozinhas regionais e produtos do terroir. Na sociedade contemporânea, essas relações se modificam novamente devido às mudanças no que se refere ao tempo, espaço e consumo. Por meio do contexto sócio-cultural, estruturam-se possibilidades de valorização do produto do terroir no mercado contemporâneo através da intermediação do design estratégico.","A Construção Estratégica do Produto do Terroir Pelo Design","mfl52tvij",{"startPage":151,"file":152,"references":155,"endPage":199,"track":149,"doi":7},2660,{"fullpath":153,"name":154},"https://storage.googleapis.com/memoria-ped.appspot.com/articles%2F10_congresso_brasileiro_de_pesquisa_e_desenvolvimento_em_design%2Fmfl52tvij-1766859084-2660-2668.pdf","mfl52tvij-1766859084-2660-2668.pdf",[156,159,161,164,167,170,173,176,178,181,184,187,190,193,196],{"label":157,"id":158},"\u003Cp>BAUMAN, Zygmunt. \u003Cstrong>Vidas para o Consumo\u003C/strong>: A transformação das pessoas em mercadoria. Rio de Janeiro: Jorge Zahar, 2008.\u003C/p>","5f927dc4-382c-4c5f-b8bc-77b1fb8d065c",{"label":46,"id":160},"9ffbd243-5650-46ab-bd95-472d942df000",{"label":162,"id":163},"\u003Cp>CELASCHI, F. Il design come mediatore tra bisogni, in Germak C. (a cura di), \u003Cstrong>Uomo al centro del projeto\u003C/strong>, Umberto Allemandi & C., Torino 2008.\u003C/p>","6a059d64-7f95-45ac-8618-de2f0901181b",{"label":165,"id":166},"\u003Cp>CELASCHI, F. A Contribuição do Designer ao Design Process. IN: De Moraes, \u003Cstrong>Metaprojeto\u003C/strong>: o design do design. São Paulo. Ed: Blucher, 2010.\u003C/p>","f9820c0e-b561-4b8b-8f63-0707b924a4e3",{"label":168,"id":169},"\u003Cp>DESERTI, Alessandro. Intorno AL projetto: concretizzare l’innovazione in: Celaschi, F.: \u003Cstrong>Design e innovazione\u003C/strong>: strumenti e pretiche per la ricerca aplicada. Carocci, Roma, 2007.\u003C/p>","7872dcb2-8e1d-451d-9bfa-c5ccff51fe30",{"label":171,"id":172},"\u003Cp>FRANZATO, C.; KRUCKEN, L.; REYES, P. Design for territorial development in emerging contexts: Brazilian experiences of teaching and research. In: \u003Cstrong>3rd International Forum of the Latin Network\u003C/strong>, Torino, Politecnico di Torino, 5-7 Novembro 2011.\u003C/p>","5ee8b93a-1767-43e0-ad70-cd36c4ae001f",{"label":174,"id":175},"\u003Cp>HEIJDEN, Kees Van Der. \u003Cstrong>Planejamento de Cenários\u003C/strong>: A arte da conversação estratégica. Porto Alegre. Ed: Bookman, 2004.\u003C/p>","dfa62b2f-824e-4959-9797-2ae7df9f18c0",{"id":177,"label":72},"658da711-8ca1-4096-864e-b42ca9556e19",{"id":179,"label":180},"8666c5dd-4509-4aa5-bf2a-674914d5f1e8","\u003Cp>LIPOVETSKY, Gilles. \u003Cstrong>A felicidade paradoxal\u003C/strong>: Ensaio sobre a sociedade de hiperconsumo. São Paulo: Companhia das Letras, 2010.\u003C/p>",{"label":182,"id":183},"\u003Cp>MANZINI, Ezio. \u003Cstrong>Artefactos\u003C/strong>: Hacia uma nueva ecologia Del ambiente artificial. Editora Celeste: 2008.\u003C/p>","c527ce9e-0c6c-435c-bada-f951f42d4ea8",{"label":185,"id":186},"\u003Cp>MANZINI, E. New food networks. Agriculture, food and design for a multi-local world. \u003Cstrong>Proceedings of the Agrindustrial Design\u003C/strong>: 1st product and service Design symposium and exhibition on agricultural industries. Izmir University of Economics - Faculty of Fine Arts and Design, Izmir, April 2005.\u003C/p>","59c9c63a-48be-461c-8281-85042ae2c859",{"label":188,"id":189},"\u003Cp>MERONI, A. Food de-intermediation. Strategic design for the creation of transparent food networks. \u003Cstrong>Cumulus Working Papers\u003C/strong>. Nantes, edited by E. Salmi and L. Anusionwu, 2006. Helsinki: University of Art and Design, 50-58.\u003C/p>","e8e44de2-7e42-411b-b7b0-7e332f68c196",{"label":191,"id":192},"\u003Cp>MERONI, A. Strategic Design for the Food Sector: The Food-System Innovation, paper presented at the \u003Cstrong>Agrindustrial Design\u003C/strong>, University of Economics, Izmir, 27-29, 2005.\u003C/p>","a3a6e9d1-4ea1-48f1-87e6-6c1e36748d6b",{"label":194,"id":195},"\u003Cp>MERONI, A. Design estratégico: onde estamos agora? Reflexão em torno dos alicerces de uma disciplina recente. Artigo IN: \u003Cstrong>Strategic Design Journal\u003C/strong>, UNISINOS, 31-38, 2008.\u003C/p>","dcff7132-1768-46d7-854e-ac8392d6dde2",{"id":197,"label":198},"cdddc9a8-b27f-4488-8fc7-938d89962b88","\u003Cp>ZURLO, F. \u003Cstrong>Design Strategico\u003C/strong>. In: Gli spazi e le arti, v. 4, Roma: Editore Enciclopedia Treccani, 2010.\u003C/p>",2668,{"updateDate":7,"createDate":201,"deleteDate":7},1766859084,[102,103],"9337091d-2be5-4784-a8ef-837f37326dea",[205,210],{"lastName":6,"description":206,"objectID":10,"designation":7,"filiation":13,"id":7,"createDate":207,"_id":10,"name":8,"lastmodified":208,"path":111,"email":11,"role":7,"url":7,"slugs":209},{},"2025-12-27T18:11:24.622Z",1766859084622,[15,16],{"createDate":207,"lastmodified":208,"path":130,"designation":7,"email":126,"name":125,"id":7,"filiation":13,"url":7,"lastName":129,"objectID":127,"_id":127,"slugs":211,"role":7,"description":212},[123,124],{},[10,127],1,[216],"a-construcao-estrategica-do-produto-do-terroir-pelo-design",{"target":218,"query":219},"people/get",{"id":10,"articles":220},"true",1780316168540]