Proceedings of the First International Conference on Integration of Design, Engineering and Management for innovation IDEMI09

Abstract

The design has gradually been considered by people as an important element for organizations, reinforcing their identities and consequently their image perceived by the society. The design assumes the compromise of intermediate the communication process producer-consumer, aggregating and highlighting the value of the products, in order to create a concept that reflects and increments their main characteristics. In this context, we listed and discussed the basic dimensions of the proposed model, identifying their influences and connections in the sector of agriculture and of aquaculture. In the case of the model of 7I’s, it is possible to identify in the same context the need of opting for actions aimed to the integration of the areas as a way to ensure more comprehensive solutions, thus bringing in it innovations at different levels (basic incremental and radical, as well as the social innovations). Additionally there is an intervention process with proactive characteristics (preferentially) which may similarly potentialize the interaction of all involved at all levels, in an intelligent and articulated form. Besides, it generates a feedback process in an integral form. All this leads to the shaping of a systemic approach of the situation. Social innovation and integration can be achieved through the implementation of actions of design. In this article we present cases occurring in sectors of agriculture and family aquaculture, in which, through of a suggestion of applied design management, it was possible to check positive results. The partnerships established between the government, university and other copartners, as well as with the producers themselves, have been resulting in concrete and evident actions of improvement on weaknesses detected in the sectors being studied. With systematic and planned procedures of management and design, it was possible to transform some actualities, by having them measured, quantitatively at points of sale, and qualitatively based on perception of consumers/users.