MAPPING “SWEET OF MILK” CHARACTERISTICS FOCUSING IN CONSUMERS AFFECT AND PERCEPTION OF QUALITY: THE ROLE OF DESIGN POSSIBILITIES

摘要

Consumer contemporary special search of food quality, characteristics and natural primacy. These distinctive features can be found in typical food from their physical attributes, sensory and aesthetic, which are allocated by the quality of its raw material, the technology used in its production, its presentation through its packaging, its organoleptic properties their identity and association with a distinct geographical origin and their distribution channels. Whereas fresh milk as a 'special', its characteristics should be treated in a special way, through special packaging, displays, environments and differentiated positioning for that created an image of exclusivity. The aim of this study is, therefore, demonstrate the lack of studies on the integration of design methodologies and tools in the product from fresh milk, through research mapping the characteristics of the food, taking into account their chemical and physical properties, processes, iconographic representations, semiotics and its perception by the senses of the user and finding the necessity of further studies focused on specific consumers.