Banca de QUALIFICAÇÃO: LUCAS RIBEIRO JERONIMO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCAS RIBEIRO JERONIMO
DATE: 27/10/2023
LOCAL: Videoconferência
TITLE:

INFORMATION DESIGN GUIDELINES FOR THE FRONT-OF-PACKAGE OF GLUTEN AND LACTOSE RESTRICTED FOOD

KEY WORDS:

Front-of-package. Information design. Food Restrictions. Gluten and Lactose

PAGES: 253
BIG AREA: Ciências Sociais Aplicadas
AREA: Desenho Industrial
SUMMARY:

Dietary restrictions such as allergies and intolerances are public health problems that are becoming increasingly prevalent, such as lactose intolerance, milk protein allergy and gluten-related diseases. It is therefore important that information about dietary restrictions need to be easy for people to understand. When it comes to identifying information about industrial foods, the front-of-package plays an important role in the information process. Information Design appears to be an area with great potential for contributing to a better information process on the front-of-package. Therefore, from the perspective of this area, this study is being carried out, with pasta and UHT milk food packaging as the object of research. The aim of the study is to develop proposals for Information Design guidelines for better identification of information on gluten and/or lactose restrictions on pasta and UHT milk packaging, based on people's understanding of the appropriate information system. The methodology, which takes a qualitative approach, includes a systematic review of the literature, methodological procedures for analyze the spatial organization and hierarchy of information on the front-of-package, in-depth interviews and stimulus experiments with people, as well as focus groups. The review shows that there are few studies on this subject and that this research is necessary. The researchers' analyses point to a lack of standardization on the front-of-package for gluten-free pasta and lactose-free UHT milk, which can make it difficult for people to identify these packages. Finally, the interviewees reported that the information about the absence of gluten and lactose highlighted on the packaging makes it easier to identify, while the predominant color seems to be an important element in identifying lactose-free products, but not gluten-free products, and that the nomenclature "zero" can lead to error because it is used in various restrictions. We believe that the concepts and tools of Information Design have great potential for studies in this field of intersection between Design, Health, Nutrition and Marketing.

COMMITTEE MEMBERS:
Externa à Instituição - CARLA PATRÍCIA DE ARAÚJO PEREIRA - UFCG
Externa à Instituição - CARLA GALVAO SPINILLO - UFPR
Presidente - ***.426.594-** - EVA ROLIM MIRANDA - UFAL
Interna - 1132321 - SOLANGE GALVAO COUTINHO