Comer à mão - projeto de food design português para uma vida melhor

Mestrado em DesignEsta proposta assenta em três premissas: comer de pé e à mão, sem recurso a utensílios (faca e garfo, hashi), segundo percentagens nutricionais recomendadas pelo Sistema Nacional de Saúde (SNS) e degustando a vasta cultura organoléptica portuguesa. Pretende-se redescobrir o elevado património organoléptico do território nacional desenhando-o para a sua disseminação à escala global, tendo como base a apropriação de um contentor comestível disponibilizado pela cultura local — caixa de hóstia. Assim, o projeto que se pretende desenvolver aplica-se culturalmente à identidade de uma cultura hedonista, onde se persegue simultaneamente o prazer e a saúde, ainda que sob os constrangimentos sócio-económicos atuais. No entanto, e enquanto exercício de reflexão tecnológica procurará o projeto partir da interação original com o seu território, descobrindo na tradição processos que são, eles próprios, ancestrais produtores de cultura, disseminável noutros territórios.This proposal sets on three premises: to eat on foot and by hand, without resource to utensils (knife and fork), according to the well-balanced nutritional rates advised by the Portuguese Health System and relishing the vast organoleptic portuguese culture. We wish to rediscover the lofty organoleptic heritage of the national land, adapting it to a global scale diffusion, having as support the appropriation of an edible container available in the local culture — the waffer. So, the project we intend to develop in the future applies culturally to the identity of an hedonista culture, where we simultaneously look for pleasure and health, although strongly conditioned by the presente models of the international economics. However, and as a technological reflection exercise, the project will try to start from the original interaction with its territory, discovering in tradition processes which, themselves, are ancestral culture producers, spreadable on other domains

Ethnographic Study: Finger Food Systems, Contribution to a Project Program in Food Design

This study consists of an ethnographic survey of 50 forms of finger food found by the author on the four continents of America, Europe, Africa and Asia, involving around 20 countries, presented under four morphological typologies wrapped, agglutinated, laminated and contained – and five construction systems – plate, oven, steam, water and bain-marie. The raw materials used in the collection are cereals (68%), pulses (16%), tubers (10%) and seaweed/leaves (6%). The literature review identifies exceptional qualities of combining whole grains with pulses as a dietary contribution to reducing obesity and improving public health. The results of this research will contribute to the author’s PhD thesis: design of plant-based mobile finger food, mitigating the hegemony of wheat

Food design contribution to democracy through infantile education: organoleptic sensations evaluation as a complement to nutritional monitoring

Este estudo exploratório, enquadrado numa investigação em food design, tem por objectivo aferir o acervo organoléptico em cidadãos infantis (entre os 3 e os 5 anos de idade), provenientes de diferentes estratos sociais. A investigação baseia-se na avaliação estatística de inquérito submetido, estruturado pelo círculo gustativo da cultura atlântico-mediterrânica de onde provém a amostra (duas escolas na área metropolitana do Porto, Portugal). Da submissão olfactiva a 20 produtos, distribuídos por 12 tipos gustativos, conclui-seuma diferença significativa de 54% no grupo socioeconómico mais favorecido contra os 38% ao grupo mais deprimido, assim se evidenciando uma clara assimetria entre os grupos analisados.Inferindo-se causalidade entre o acervo organoléptico adquirido até aos 5 anos de vida e a posterior capacidade para adquirir novos comportamentos alimentares, reconhece-se que a alimentação infantil deve ser avaliada não só na perspectiva nutricional mas, e complementarmente, na perspectiva cultural, assim dotando os indivíduos de maior flexibilidade à inovação e adaptação ao futuro. Consequentemente, identificamos que o Estado Democrático, na sua responsabilidade de promoção igualitária de desenvolvimento social, deverá, a par da educação nutricional já implementada, acrescentar o novo domínio das competências organolépticas, promovendo cidadãos mais aptos ao progresso social, económico e sanitário.This exploratory study, framed by an investigation on food design, has as its goal to assess the organoleptic acquis on infant citizens (aged 3 - 5), from different socio-economic groups. The investigation is based on the statistical evaluation of a questionnaire survey, structured by the taxonomic circle of Atlantic-Mediterranean taste where the sample comes from (two schools from the metropolitan area of Porto, Portugal).Concerning the olfactory submission to 20 products, distributed in 12 types, it was concludedthattherewasa54%significantdifferenceonthemostfavouredsocio-economicgroup, comparing the 38% of the most depressed group, therefore highlighting a clear asymmetry between the analysed groups.Inferring a nexus of causality between the organoleptic archive acquired until the age of 5 years, and the subsequent ability to acquire new nutritional habits, it is recognised that infant nutrition must be evaluated not only concerning the nutrition perspective but, and comple-mentarily, the cultural perspective, thereby providing individuals with a greater flexibility to innovation and adjustment to the future. Consequently, we identify that the Democratic State, regarding its accountability of promoting social development, should, alongside with the nutritional education already implemented, add the new domain of organoleptic skills, promoting more suitable citizens to social, economic and sanitary progress.publishe

25 forms 25 years of Design thinking at University of Aveiro

As formas são ideias e as ideias constroem a realidade. Importa a realidade herdada, mas importa mais a realidade imaginada com que se concretizarão novos futuros. O 25.º aniversário da fundação da área científica Design na Universidade de Aveiro é celebrado pelo grupo MADE.PT, do ID+ Instituto de Investigação em Design, Media e Cultura, com a publicação de 25 ensaios críticos sobre 25 formas, exibidas na exposição From Spain With Design recebida na Universidade de Aveiro.Forms are ideas and ideas build reality. Inherited reality matters, but the imagined reality through which new futures will be materialised matters the most. The 25th anniversary of Design’s scientific field at University of Aveiro is celebrated by the group MADE.PT, from ID+ Research Institute for Design, Media and Culture, with the publication of 25 critical essays about 25 forms, shown at the exhibition From Spain With Design hosted by University of Aveiro.publishe

Food design as a tool for social development: experimental study in the evaluation of child smell

The study is part of a food design research having the aim to assess the relevance of the olfactory experience on social development and the improvement of public health. Its immediate and primitive connection to the emotions zone establishes an experience of direct connection to motivations and desires, transporting memory to the construction of a moral consciousness about what we smell and eat, contributing to the physiological sanity although conditioned by culture. However, the organoleptic diversity in early life can condition the citizen's flexibility concerning the adoption of innovative practices and, consequently, of a greater aptitude related to public health, environmental sustainability, and, most importantly, cultural creativity. Recognizing the implication between the capacity to adopt new behaviors and the extent of children's organoleptic learning, this exploratory study (inquiry) covering a universe of 20 food smells was carried out in educational establishments, considering children aged 3-5, from polarised socio-economic groups. The data treatment of the study led us to conclude that the most depressed socio-economic group presents a more reduced organoleptic lexicon than the other group, implying, consequently, a lower aptitude for the creative adaptation to the different, a condition for innovation.publishe

UD18 proceedings book: invisible design - 7th Meeting on PhD Design Research

Em 2018, o Encontro de Doutoramentos em Design regressou à Universidade de Aveiro para a sua 7ª edição, que decorreu nos dias 14 e 15 de Junho, no Complexo das Ciências de Comunicação e Imagem (Departamento de Comunicação e Arte). Esta conferência internacional, promovida e organizada pelos alunos do Programa Doutoral em Design UA/U.Porto (Universidade de Aveiro / Universidade do Porto), convida doutorandos, recém-doutorados, investigadores, docentes e profissionais da área do design, ou outras que lhe sejam adjacentes, a partilhar as suas investigações, após um processo de submissão e revisão anónima por pares (blind peer-review) dos respectivos artigos. Esta edição procurou refletir sobre a (in)visibilidade do design. A polissemia do termo deixava antever a heterogenia de perspectivas que emergiram dos 43 artigos que foram submetidos e avaliados pela Comissão Científica. Abarcando um largo espectro de temáticas relacionadas com a existência humana – alimentação, habitação, vestuário, território, saúde, bem-estar, aprendizagem, comunicação, ensino, vida em sociedade, interação com dispositivos digitais – estes artigos procuraram evidenciar carências e lacunas, apresentar soluções (espectáveis ou efetivas) e acrescentar novos contributos para o conhecimento nas respectivas áreas de investigação. Além das Sessões Paralelas, em que foram apresentados os artigos, contámos também com três Oradores Convidados - Manuel Estrada, Kuno Prey e Nuno Gusmão - que partilharam as experiências profissionais que forjaram as suas carreiras, refletindo sobre a (in) visibilidade do design no decorrer das mesmas. A Direcção do PDD-UA (Prof. Dr. Francisco Providência e Prof. Dr.ª Joana Quental) conduziu a Sessão de Abertura, onde contámos com a presença do Prof. Dr. Paulo J. Ferreira, Reitor da UA; do Prof. Dr. Rui Raposo, Director do DeCA; e do Prof. Dr. Vasco Branco, Director do ID+. A Sessão de Encerramento foi conduzida pela Direcção do PDD-U.Porto (Prof. Dr. Heitor Alvelos e Prof. Drª Susana Barreto). Finalmente decorreu uma Palestra conduzida pelo Prof. Dr. Luís Adriano Oliveira (Universidade de Coimbra) sobre “Práticas de Investigação em Doutoramento”, uma ferramenta importante para novos e futuros alunos do 3º ciclo de Estudos. A vastidão do que (nos) é invisível continua a ser incomensurável; o UD18 contribuiu para que a mesma se tornasse um pouco menor.In 2018, the Meeting on PhD Design Research in Design returned to the University of Aveiro for its 7th edition, which took place on the 14th and 15th of June, at the Complex for Communication and Images Sciences (Department of Communication and Art). This international conference, promoted and organized by students of the PhD Design Program at UA/U.Porto (University of Aveiro/University of Porto), invites doctoral students, recent-graduates, researchers, teachers and professional from the field of design, or other adjacent areas, to share their investigations, following an anonymous submission and a blind peer-reviewed process of evaluation of their articles. This year’s edition reflected about the (in)visibility of design. The polysemy of the term allowed foreseeing all the different perspectives that arouse from the selection of 43 papers that were submitted and evaluated by the Scientific Committee. Covering a broad spectrum of themes related with the human existence – food, habitation, clothes, territory, health, well-being, learning, communication, teaching, living in society, interaction with digital devices – these papers sought to highlight voids and gaps, present solutions (expected or effective) and add new contributes for knowledge in the respective investigation fields. Besides the Parallel Sessions where the papers were presented, UD18 had three Keynote Speakers – Manuel Estrada, Kuno Prey and Nuno Gusmão – who shared with the audience their professional experiences throughout their careers while also reflecting on the (in)visibility of design. The Opening Session, which was conducted by the Direction of the Doctoral Program in Design UA (Francisco Providência, PhD and Joana Quental, PhD), had Paulo J. Ferreira, PhD (Rector of UA); Rui Raposo, PhD (Director of DeCA); and Vasco Branco, PhD (Director of ID+) in attendance. The Closing Session was conducted by the Direction of the Doctoral Program in Design U.Porto (Heitor Alvelos, PhD and Susana Barreto, PhD). Finally a Special Talk by Prof. Dr. Luís Adriano Oliveira (University of Coimbra), about “Practical Guidelines in PhD Research” took place, it was an important tool for new and future doctorate students. The vastness of what is invisible (to us) is still incommensurable; UD18 has contributed to make it a little bit smaller.publishe

Characterisation of microbial attack on archaeological bone

As part of an EU funded project to investigate the factors influencing bone preservation in the archaeological record, more than 250 bones from 41 archaeological sites in five countries spanning four climatic regions were studied for diagenetic alteration. Sites were selected to cover a range of environmental conditions and archaeological contexts. Microscopic and physical (mercury intrusion porosimetry) analyses of these bones revealed that the majority (68%) had suffered microbial attack. Furthermore, significant differences were found between animal and human bone in both the state of preservation and the type of microbial attack present. These differences in preservation might result from differences in early taphonomy of the bones. © 2003 Elsevier Science Ltd. All rights reserved