Use of orange peel for product development oriented to food design

Authors

  • Vanessa Lucio Ríos

Keywords:

Organic waste, orange bark, properties, design of experience, Food Design, industrial design, food, green market, waste management.

Abstract

Throughout the article will show some of the design processes that must be taken into account to adequately reach a final design result, taking into account among those processes the problem to be solved, the justification of each stage in which the industrial designer must intervene to ensure the importance, relevance, innovation and contribution to the discipline from the project. It will also show the methodologies that were taken into account to arrive adequately at each step, without omitting any details of the research, and finally the conclusions and final results of the project.

Author Biography

  • Vanessa Lucio Ríos

    Graduada Universidad Católica de Pereira. 2015.

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Published

2020-12-21

Issue

Section

Estudios Regionales