Speaking about feeding, food, breeding and farming, you have to give attention to the ratio between nutritional intake obtained from a food and resources required during its life cycle. A lot of foods are becoming no longer sustainable and the world population is constantly growing, so there is an evolution of the food trends and they’re moving towards Superfood, the consequences are evolutions in the way of eating and cooking, and development of constrain and opportunities for designers. In this thesis I take in example a particular Superfood: Spirulina, studing its current placement in people diets, looking for a way to make its gradual insertion easier, developing a product with the necessary features for snack production, considering the constrains given by this food.
Quando si parla di alimentazione, cibo, allevamento, agricoltura, è molto importante considerare il rapporto tra l’apporto nutritivo ottenuto da un cibo e le risorse richieste durante tutto il suo ciclo di vita. Poiché molti cibi stanno diventando non più sostenibili e la popolazione mondiale è in continua crescita, le tendenze alimentari si stanno evolvendo spostandosi verso quelli che vengono definiti Superfood, con conseguenti evoluzioni e modifiche nel modo di mangiare e di cucinare, creando vincoli nuovi e spunti per i progettisti. In questa tesi prendo in esempio un Superfood particolare, la Spirulina, ne studio il collocamento attuale nella dieta delle persone, cercando un modo per facilitarne l’inserimento graduale, sviluppando un prodotto con le caratteristiche necessarie alla produzione di snack, considerando i vincoli dati da questo alimento.
DCB111. Dry. Cut. Bite. The superfood snack maker
MISCORIA, SILVIA
2017/2018
Abstract
Speaking about feeding, food, breeding and farming, you have to give attention to the ratio between nutritional intake obtained from a food and resources required during its life cycle. A lot of foods are becoming no longer sustainable and the world population is constantly growing, so there is an evolution of the food trends and they’re moving towards Superfood, the consequences are evolutions in the way of eating and cooking, and development of constrain and opportunities for designers. In this thesis I take in example a particular Superfood: Spirulina, studing its current placement in people diets, looking for a way to make its gradual insertion easier, developing a product with the necessary features for snack production, considering the constrains given by this food.File | Dimensione | Formato | |
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https://hdl.handle.net/10589/146841