datacite.subject.fos	Design de Equipamento	pt_PT
datacite.subject.fos	Design de Produto	pt_PT
dc.contributor.advisor	Duarte, Eduardo, 1966-
dc.contributor.advisor	Parreira, Suzana
dc.contributor.author	Marques, Bárbara, 1975-
dc.date.accessioned	2019-03-26T11:43:00Z
dc.date.available	2019-03-26T11:43:00Z
dc.date.issued	2019-02-01
dc.date.submitted	2019-03-26
dc.description.abstract	Over the past few years, Design and Food have received an increasing amount of attention, which enhances the evolution of disciplines such as Food Design. The multidisciplinary and transversal nature of this area provides characteristics from the aesthetic, to the cultural, and even emotional component. We can also simplify by simply saying that Food Design is responsible for the connection between food and design. Although in Portugal these types of studies are still underdeveloped, there is a possibility to intervene and explore these new alternatives. In 2018, the pollution of plastic materials was declared as a worldwide calamity. The seriousness in this situation reveals the urgency of consumers, companies and governments to take an attitude towards the consumption of disposable plastics. In order to intercede on this problem, we studied the history of the food industry and plastics, government laws, major companies and consumers. During the industrial revolution, all activities related to agriculture, trade and food underwent major transformations, but it was in the twentieth century, with World War II, that the food industry endured one of the biggest changes in its history. This was the period that marked the beginning of the era of processed food: fast, efficient and inexpensive. This phenomenon has also happened in the plastic industry, due to its multifunctional, durable, resistant, weight and low-cost features. Over the last few years we have produced about 8.3 billion tons of plastic and generated 6.3 billion tons of plastic waste. With this exponential, demographic and economic development, the environment has undergone with unprecedented changes in history. In order to meet the current needs of the industry, the market, the consumers and the environment, we used a methodology from Product Design, which is centered around the user. For the concretization of the main purpose, we developed a Food Design product that complies with the principles of sustainability	pt_PT
dc.identifier.tid	202163873	pt_PT
dc.identifier.uri	http://hdl.handle.net/10451/37689
dc.language.iso	por	pt_PT
dc.subject	Desenvolvimento sustentável	pt_PT
dc.subject	Design de produto	pt_PT
dc.subject	Indústria alimentar	pt_PT
dc.subject	Plásticos	pt_PT
dc.subject	Produtos ecológicos	pt_PT
dc.subject	Food design	pt_PT
dc.title	Alimentar novas alternativas : contribuições do Food Design para uma estratégia de Sustentabilidade	pt_PT
dc.type	master thesis
dspace.entity.type	Publication
rcaap.rights	openAccess	pt_PT
rcaap.type	masterThesis	pt_PT
thesis.degree.name	Tese de mestrado, Design de Equipamento. Especialização em Design de Produto, Universidade de Lisboa, Faculdade de Belas Artes, 2019	pt_PT

Alimentar novas alternativas : contribuições do Food Design para uma estratégia de Sustentabilidade

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