Proposta de um modelo para refeições digitais

Abstract

Innovation is an imperative demand in the food sector, since the segment needs to respond quickly or even anticipate the new demands of consumers. Additive manufacturing food is a disruptive approach that allows to create personalized foods, introducing convenience and practicality. The problem that motivates this research is to answer the following question: "how to define a digital food?". Digital foods correspond to a field of knowledge under construction in the scientific literature. Consequently there is a need to create terminologies and a model to systematize some concepts. In order to fill this gap, this thesis proposes a digital food model that includes the sensorial, organoleptic and nutritional specifications of the individual. Some common cooking materials are also analyzed to identify the possibilities and limitations of solid freeform fabrication (SFF). From these analyzes is proposed a printer for foods and an interface for mobile devices, tablets and smartphones, able to simulate the steps that define and precede the customization of a digital food. The evaluation of results indicates that additive manufacture food can exert significant influence on individuals by introducing new designs, textures, flavor, colors and personalized eating experiences. Digital foods will not solve all nutritional and does not replace the existing food processing techniques, but tend to complement the daily intake.