Integration of marketing research data in new product development. Case study: Food industry company

The aim of this master’s thesis is to provide a real life example of how marketing research data is used by different functions in the NPD process. In order to achieve this goal, a case study in a company was implemented where gathering, analysis, distribution and synthesis of marketing research data in NPD were studied. The main research question was formulated as follows: How is marketing research data integrated and used by different company functions in the NPD process? The theory part of the master’s thesis was focused on the discussion of the marketing function role in NPD, use of marketing research particularly in the food industry, as well as issues related to the marketing/R&D interface during the NPD process. The empirical part of the master’s thesis was based on qualitative explanatory case study research. Individual in-depth interviews with company representatives, company documents and online research were used for data collection and analyzed through triangulation method. The empirical findings advocate that the most important marketing data sources at the concept generation stage of NPD are: global trends monitoring, retailing audit and consumers insights. These data sets are crucial for establishing the potential of the product on the market and defining the desired features for the new product to be developed. The findings also suggest the example of successful crossfunctional communication during the NPD process with formal and informal communication patterns. General managerial recommendations are given on the integration in NPD of a strategy, process, continuous improvement, and motivated cross-functional product development teams.

Functional extruded snacks with lycopene and soy protein

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

MDAI: Model based Design in Automobile Industry

It is proposed a new approach based on a methodology, assisted by a tool, to create new products in the automobile industry based on previous defined processes and experiences inspired on a set of best practices or principles: it is based on high-level models or specifications; it is component-based architecture centric; it is based on generative programming techniques. This approach follows in essence the MDA (Model Driven Architecture) philosophy with some specific characteristics. We propose a repository that keeps related information, such as models, applications, design information, generated artifacts and even information concerning the development process itself (e.g., generation steps, tests and integration milestones). Generically, this methodology receives the users' requirements to a new product (e.g., functional, non-functional, product specification) as its main inputs and produces a set of artifacts (e.g., design parts, process validation output) as its main output, that will be integrated in the engineer design tool (e.g. CAD system) facilitating the work.

Desenvolvimento e actualização do controlo de um equipamento de prototipagem rápida

Dissertação de mestrado integrado em Engenharia Mecânica

O estudo da aplicação de acabamentos funcionais de barreira UV em fibras previamente ativadas por plasma

Tese de Doutoramento Engenharia Têxtil

Potencial y plan exportador agua mineral BE

Agua Mineral BE Ltda es una empresa dedicada a la extracción, embotellado y comercialización de agua mineral colombiana, originada en las cordilleras de los Andes. Se caracteriza por ser de alta pureza y ser una bebida funcional, que trae beneficios adicionales a la salud por su composición de minerales, oligoelementos y electrolitos. Las condiciones de la empresa resultaron ser muy atractivas para desarrollar una investigación, por otro lado, el dueño y gerente general mostro gran interés en comenzar una investigación y análisis de la situación actual para medir su potencial exportador y posteriormente incursionar en mercados internacionales. Se recolecto toda la información posible de la empresa BE por medio de la encuesta y modelo de potencial exportador donde se evaluaron cada una de las aéreas y procesos dando un puntaje junto con el gerente para determinar en qué estado se encontraba la empresa, cuáles eran sus fortalezas y debilidades para establecer estrategias de mejora en las áreas que lo necesitaran. Los resultados ubicaron a Be como una empresa en condiciones de realizar exportaciones en el mediano plazo. Después de clasificar a BE como una empresa con potencial exportador se inició la inteligencia de mercados para encontrar el mercado objetivo con el que se deberían iniciar las primeras exportaciones y abrir mercado, realizando un proceso de internacionalización exitosa. La elección de este mercado se realizó por medio de la matriz de selección de mercados donde por medio de puntajes y categorías de comparación se fueron descartando países potenciales para así llegar a un solo país clave en donde BE podrá tener un buen posicionamiento y ventajas frente a otras marcas.

Extração e utilização de frutanos de Yacon (Polymnia sonchifolia) na funcionalização de alimentos

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Aplicación web para la gestión de tareas siguiendo la metodología GTD

[ES] El Trabajo Final de Grado tiene por finalidad ofrecer una solución que ayude a las personas a gestionar sus tareas tanto personales como empresariales de una manera más productiva. Actualmente este tipo de aplicaciones tienen mucho éxito. Se decidió que el desarrollo de esta aplicación fuera con la metodología Getting Things Done (GTD) ya que es una metodología que aumenta la productividad y reduce el estrés laboral. A día de hoy, no hay muchas aplicaciones que utilice esta metodología y las que la utilizan lo hace de una forma muy básica. Junto a esta metodología y guiándonos de la experiencia del tutor se intentó combinar esta metodología con controles de tiempo para mejorar aún más la productividad de las personas que utiliza dicho software. El resultado obtenido de este trabajo final de grado fue la base de una aplicación web para la gestión de tareas. El software creado es totalmente funcional, muy fácil de usar, muy intuitivo, y usa la filosofía Getting Things Done . Básicamente los objetivos principales conseguidos en este proyecto fueron: la gestión de usuarios. La gestión de tareas y proyectos. Aplicación de la metodología GTD. Control del tiempo productivo, e improductivo, interrupciones, temporizadores. La aplicación ha sido realizada como Trabajo Final de Grado en Ingeniería Informática, cumpliendo con todas las fases del desarrollo del software, para obtener un producto funcional que fuera aprobado por el tutor que haría el rol de potencial cliente. En el presente proyecto se ha seguido la metodología RUP, dirigida por casos de uso, iterativa e incremental. Para completar el proceso se ha realizado la elaboración de una lista de características, la especificación de los casos de uso, una fase de análisis, una de diseño, implementación y prueba. Las tecnologías utilizadas han sido, principalmente, Ruby On Rails, HTML5, CSS , AJAX y JAVASCRIPT. El objetivo a largo plazo es que esta solución pueda ser tomada como base de implementación, donde haciendo las mejoras necesarias se pueda poner en el mercado un gran software de gestión de tareas siguiendo la metodología GTD.

Consumption of luxury goods in Brazil: purchasing motives and values of Brazilian consumers and implications for marketing

Aiming at success in the currently challenging Brazilian market, luxury firms must consider a number of factors. Not only the adaptation to certain economic and political conditions but also the understanding of Brazilian luxury consumers’ characteristics as well as their value perceptions towards luxury are crucial in order to create an effective marketing strategy. This study investigated the value perceptions and purchasing motives of 428 Brazilian consumers. Brazilians purchase luxury goods in order to conspicuously put them on show to certain social reference group or to the general public. Thus, they display their wealth, income and social status. Social groups therefore play a distinct role in the purchasing decision process. Moreover, Brazilians are found to be hedonic consumers, seeking pleasurable moments and the reduction of stress when consuming luxury products. In addition to that, they use luxurious products to express their own personality. Brazilians hence place a much higher importance on self-expressive, emotional product benefits rather than on rational, functional product benefits. Marketers of luxury goods are advised to make use of this knowledge in order to adequately address consumers’ needs, wants and beliefs. The study focuses on consumers living in Rio de Janeiro and does not take into account different value perceptions on different luxury product categories. Therefore, suggestions for further research include replicating the study in different Brazilian regions and probing for differences among product categories.

Araça amarelo: atividade antioxidante, composição nutricional e aplicação em barra de cereais

Brazil has a great diversity of native fruits, which are not always widely consumed, being sold only in certain regions, due to their difficulty of post-harvest conservation. One such fruit is yellow guava, interesting source of nutrients. To promote the consumption and use of this fruit to the consumer public in different regions of the country, this study evaluated the incorporation of yellow Ya-cy araçá in formulating a cereal bar. Therefore, fruits were evaluated for their chemical, physical and chemical characteristics and bioactive compounds in different stages of maturation yellow guava (green, mature and dried forms). The behavior of guava yellow front of to UV-C radiation was also evaluated. After these reviews, there was obtained yellow ripe guava flour after previous tests, was added to the base formulation cereal bar. For the experimental planning and development of the formulations was used factorial design 22 with a central point. The developed formulations were subjected to sensory evaluation using for treatment of multivariate data analysis (Principal Component Analysis- ACP). The preferred formulation in sensory evaluation was evaluated in their physical characteristics (texture), physical-chemical (moisture, ash, lipids, proteins, carbohydrates, dietary fiber and calorie), mineral content and fatty acid profile. The results indicated that the added yellow guava cereal bar developed in this study is one way to application and use of guava, increasing the consumption of fruit to different regions of the country, and can be considered a functional product, not only to contain the fruit in its composition, but also to present many beneficial nutrients that contribute to the health of consumers.

A functional equation related to the product in a quadratic number field

"Vegeu el resum a l'inici del document del fitxer adjunt."

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.

Global distributions of pteropods (Gymnosomata, Thecosomata, Pseudothecosomata) abundance and biomass - Gridded data product (NetCDF) - Contribution to the MAREDAT World Ocean Atlas of Plankton Functional Types

Pteropods are a group of holoplanktonic gastropods for which global biomass distribution patterns remain poorly resolved. The aim of this study was to collect and synthesize existing pteropod (Gymnosomata, Thecosomata and Pseudothecosomata) abundance and biomass data, in order to evaluate the global distribution of pteropod carbon biomass, with a particular emphasis on its seasonal, temporal and vertical patterns. We collected 25 902 data points from several online databases and a number of scientific articles. The biomass data has been gridded onto a 360 x 180° grid, with a vertical resolution of 33 WOA depth levels. Data has been converted to NetCDF format. Data were collected between 1951-2010, with sampling depths ranging from 0-1000 m. Pteropod biomass data was either extracted directly or derived through converting abundance to biomass with pteropod specific length to weight conversions. In the Northern Hemisphere (NH) the data were distributed evenly throughout the year, whereas sampling in the Southern Hemisphere was biased towards the austral summer months. 86% of all biomass values were located in the NH, most (42%) within the latitudinal band of 30-50° N. The range of global biomass values spanned over three orders of magnitude, with a mean and median biomass concentration of 8.2 mg C l-1 (SD = 61.4) and 0.25 mg C l-1, respectively for all data points, and with a mean of 9.1 mg C l-1 (SD = 64.8) and a median of 0.25 mg C l-1 for non-zero biomass values. The highest mean and median biomass concentrations were located in the NH between 40-50° S (mean biomass: 68.8 mg C l-1 (SD = 213.4) median biomass: 2.5 mg C l-1) while, in the SH, they were within the 70-80° S latitudinal band (mean: 10.5 mg C l-1 (SD = 38.8) and median: 0.2 mg C l-1). Biomass values were lowest in the equatorial regions. A broad range of biomass concentrations was observed at all depths, with the biomass peak located in the surface layer (0-25 m) and values generally decreasing with depth. However, biomass peaks were located at different depths in different ocean basins: 0-25 m depth in the N Atlantic, 50-100 m in the Pacific, 100-200 m in the Arctic, 200-500 m in the Brazilian region and >500 m in the Indo-Pacific region. Biomass in the NH was relatively invariant over the seasonal cycle, but more seasonally variable in the SH. The collected database provides a valuable tool for modellers for the study of ecosystem processes and global biogeochemical cycles.