Interdisciplinarity and Design Conceptualisation: Contributions from a Small-Scale Design Experiment

Literature emphasises the sparse research focused in collaborative and open approaches in the design conceptualisation stage, also known as the Fuzzy Front-End (FFE). Presently, the most challenging discussion arising from this specific field of research lies in understanding on whether or not to structure the referred conceptual stage. Accordingly, the established hypothesis behind this study sustains that a structured approach in the FFE would benefit the interdisciplinary dialogue. Therefore, two objectives support this study: to understand the benefits of an interdisciplinary approach in the FFE, and to test one proposed model for this conceptual stage. By means of a small-scale design experiment, this paper pretends to give additional contributions to this area of research, in the context of new product development (NPD). The general research supporting this specific study aims to conceptualise in the area of newly and futuristic aircraft configurations. Hence, this same topic based the conceptualisation process in the conducted ideation sessions, which are conducted by five different teams of three elements each. The results of the different ideation sessions reinforce the contemporary paradigm of Open Innovation (OI), which is based in trust and communication to better collaborate. The postulated hypothesis for this study is partially validated as teams testing the proposed and structured model generally consider that its usage would benefit the integration of different disciplines. Besides, a general feeling that a structured approach integrates different perspectives and gives creativity a focus pervades. Nevertheless, the small-scale of the design experiment attributes some limitations to this study, despite giving new insights in how to better organise coming and more sustained studies. Interestingly, the importance of sketching as an interdisciplinary means of communication is underlined with the obtained results.

Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.