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Nutella Click

Juan Fernando Paez Perez

Nutella Click.

Rel. Paolo Marco Tamborrini. Politecnico di Torino, Corso di laurea magistrale in Design Sistemico, 2019

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In the following monography the productive process of Ferrero Company was analyzed by focusing on the fabrication of Nutella, an spreadable cream recognized by the world because of its color, fragrant, texture and characteristic flavor. During the investigation, problems and difficulties were identified in the different stages of the productive process, which are principally focused on environmental impact, where the needs to be intervened were categorized and classified. Once the enterprise analysis was made some waste with great potential were discovered as they can be transformed and reused directly in the company with the intervention of a design process to give them a new objective, thus closing internal cycles that for the moment did not have any systemic output. Besides closing the cycle, this new product pretends to be a tool for the company to make a bridge between them and the clients, reinforcing and improving the perceived image of Nutella, their main values (which had been put aside in many cases) and demonstrate the interest of Ferrero in being a sustainable and integral company

Relators: Paolo Marco Tamborrini
Academic year: 2019/20
Publication type: Electronic
Number of Pages: 72
Corso di laurea: Corso di laurea magistrale in Design Sistemico
Classe di laurea: New organization > Master science > LM-12 - DESIGN
Aziende collaboratrici: MrSmith Studio S.r.l.s.
URI: http://webthesis.biblio.polito.it/id/eprint/18642
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