The planning and scheduling of appropriate resources is essential in engineering design for delivering quality products on time, within cost and at acceptable risk. There is an inherent complexity in deciding what resources should perform which tasks taking into account their effectiveness towards completing the task, whilst adjusting to their availabilities. The right resources must be applied to the right tasks in the correct order. In this context, process modelling and simulation could aid in resource management decision making. However, most approaches define resources as elements needed to perform the activities without defining their characteristics, or use a single classification such as human designers. Other resources such as computational and testing resources, amongst others have been overlooked during process planning stages. In order to achieve this, literature and empirical investigations were conducted. Firstly, literature investigations focused on what elements have been considered design resources by current modelling approaches. Secondly, empirical studies characterised key design resources, which included designers, computational, testing and prototyping resources. The findings advocated for an approach that allows allocation flexibility to balance different resource instances within the process. In addition, capabilities to diagnose the impact of attaining specific performance to search for a preferred resource allocation were also required. Therefore, the thesis presents a new method to model different resource types with their attributes and studies the impact of using different instances of those resources by simulating the model and analysing the results. The method, which extends a task network model, Applied Signposting Model (ASM), with Bayesian Networks (BN), allows testing the influence of using different resources combinations on process performance. The model uses BN within each task to model different instances of resources that carries out the design activities (computational, designers and testing) along with its configurable attributes (time, risk, learning curve etc.), and tasks requirements. The model was embedded in an approach and was evaluated by applying it to two aerospace case studies. The results identified insights to improve process performance such as the best performing resource combinations, resource utilisation, resource sensitive activities, the impact of different variables, and the probability of reaching set performance targets by the different resource instances.

O perfil do consumidor brasileiro é buscar alimentos com maior valor agregado, o que indica a tendência de aumento de consumo dos produtos industrializados que sejam marcados pela inovação e diferenciação, para atender principalmente as tendências de mercado vinculadas à saúde, nutrição e a conveniência dos consumidores. Nas indústrias de alimentos, a inovação está intimamente interligada aos avanços tecnológicos e às atividades de P&D. Assim, o objetivo deste estudo consiste em avaliar quais são as principais etapas que compõem o processo de desenvolvimento de produtos (PDP) na indústria láctea, a fim de subsidiar a mensuração do grau de dificuldade para execução das principais etapas e atividades deste processo em agroindústrias processadoras de lácteos no RS. Para isso, a metodologia utilizada foi desdobrada em duas etapas: i) etapa exploratória/qualitativa, em que foi realizada a pesquisa bibliográfica e documental e entrevistas com responsáveis pelo setor de PDP em agroindústrias lácteas e experts em PDP; ii) etapa descritiva/quantitativa, em que foi realizado a aplicação de um questionário preliminar a especialistas, o pré-teste e, por fim, a aplicação on line do questionário. Esta pesquisa evidenciou que a maior parte das empresas processadoras de lácteos no RS são de pequeno porte e possuem capital privado. Estas, em sua totalidade, desenvolveram ao menos um produto novo nos últimos cinco anos e vislumbraram que as etapas do desenvolvimento de novo produtos que apresentam maior dificuldade para execução estão distribuídas ao longo de todo processo, e não em uma fase específica. Além disso, evidenciou a natureza das dificuldades encontradas, em maioria gerencial. Este resultado é importante, pois permite uma melhor organização e aumenta a compreensão dos fatores que impulsionam o desempenho de novos produtos. / The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is highly connected with the technological progress and research and development activities. Thus, the focus of the present study is to evaluate which are the main steps that compound the process of products development within the dairy industry, to support the measurement of the degree of difficulty on the performance of the main steps and activities of the R&D process within agro-processing industries located on the State of Rio Grande do Sul. For that purpose, the utilized methodology was unfolded into two steps: i) the exploratory/qualitative step, on which was realized a literature and documental research and interviews with the directors for research and development of products on the dairy agro industrial unities and with experts on research and development; ii) the descriptive/quantitative step, on which was realized the application of a preliminary questionnaire to experts, the pretest and, at the end, the virtual application of the questionnaire. The present research highlighted that he major part of the agro industrial dairy unities located on the State of Rio Grande do Sul are small sized unities and have private capital on their constitutions. All of these industries has developed at least one new product over the last five years and has noticed that the most difficult steps of the development of new products are layered over the whole process and not in a specific part of the process. Furthermore, the research presented the nature of the difficulties perceived along the process, in major parts, related to management. This result is expressive because permits a better organization e increases the comprehension of the factors that impels the development of new products.

O perfil do consumidor brasileiro é buscar alimentos com maior valor agregado, o que indica a tendência de aumento de consumo dos produtos industrializados que sejam marcados pela inovação e diferenciação, para atender principalmente as tendências de mercado vinculadas à saúde, nutrição e a conveniência dos consumidores. Nas indústrias de alimentos, a inovação está intimamente interligada aos avanços tecnológicos e às atividades de P&D. Assim, o objetivo deste estudo consiste em avaliar quais são as principais etapas que compõem o processo de desenvolvimento de produtos (PDP) na indústria láctea, a fim de subsidiar a mensuração do grau de dificuldade para execução das principais etapas e atividades deste processo em agroindústrias processadoras de lácteos no RS. Para isso, a metodologia utilizada foi desdobrada em duas etapas: i) etapa exploratória/qualitativa, em que foi realizada a pesquisa bibliográfica e documental e entrevistas com responsáveis pelo setor de PDP em agroindústrias lácteas e experts em PDP; ii) etapa descritiva/quantitativa, em que foi realizado a aplicação de um questionário preliminar a especialistas, o pré-teste e, por fim, a aplicação on line do questionário. Esta pesquisa evidenciou que a maior parte das empresas processadoras de lácteos no RS são de pequeno porte e possuem capital privado. Estas, em sua totalidade, desenvolveram ao menos um produto novo nos últimos cinco anos e vislumbraram que as etapas do desenvolvimento de novo produtos que apresentam maior dificuldade para execução estão distribuídas ao longo de todo processo, e não em uma fase específica. Além disso, evidenciou a natureza das dificuldades encontradas, em maioria gerencial. Este resultado é importante, pois permite uma melhor organização e aumenta a compreensão dos fatores que impulsionam o desempenho de novos produtos. / The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is highly connected with the technological progress and research and development activities. Thus, the focus of the present study is to evaluate which are the main steps that compound the process of products development within the dairy industry, to support the measurement of the degree of difficulty on the performance of the main steps and activities of the R&D process within agro-processing industries located on the State of Rio Grande do Sul. For that purpose, the utilized methodology was unfolded into two steps: i) the exploratory/qualitative step, on which was realized a literature and documental research and interviews with the directors for research and development of products on the dairy agro industrial unities and with experts on research and development; ii) the descriptive/quantitative step, on which was realized the application of a preliminary questionnaire to experts, the pretest and, at the end, the virtual application of the questionnaire. The present research highlighted that he major part of the agro industrial dairy unities located on the State of Rio Grande do Sul are small sized unities and have private capital on their constitutions. All of these industries has developed at least one new product over the last five years and has noticed that the most difficult steps of the development of new products are layered over the whole process and not in a specific part of the process. Furthermore, the research presented the nature of the difficulties perceived along the process, in major parts, related to management. This result is expressive because permits a better organization e increases the comprehension of the factors that impels the development of new products.

O perfil do consumidor brasileiro é buscar alimentos com maior valor agregado, o que indica a tendência de aumento de consumo dos produtos industrializados que sejam marcados pela inovação e diferenciação, para atender principalmente as tendências de mercado vinculadas à saúde, nutrição e a conveniência dos consumidores. Nas indústrias de alimentos, a inovação está intimamente interligada aos avanços tecnológicos e às atividades de P&D. Assim, o objetivo deste estudo consiste em avaliar quais são as principais etapas que compõem o processo de desenvolvimento de produtos (PDP) na indústria láctea, a fim de subsidiar a mensuração do grau de dificuldade para execução das principais etapas e atividades deste processo em agroindústrias processadoras de lácteos no RS. Para isso, a metodologia utilizada foi desdobrada em duas etapas: i) etapa exploratória/qualitativa, em que foi realizada a pesquisa bibliográfica e documental e entrevistas com responsáveis pelo setor de PDP em agroindústrias lácteas e experts em PDP; ii) etapa descritiva/quantitativa, em que foi realizado a aplicação de um questionário preliminar a especialistas, o pré-teste e, por fim, a aplicação on line do questionário. Esta pesquisa evidenciou que a maior parte das empresas processadoras de lácteos no RS são de pequeno porte e possuem capital privado. Estas, em sua totalidade, desenvolveram ao menos um produto novo nos últimos cinco anos e vislumbraram que as etapas do desenvolvimento de novo produtos que apresentam maior dificuldade para execução estão distribuídas ao longo de todo processo, e não em uma fase específica. Além disso, evidenciou a natureza das dificuldades encontradas, em maioria gerencial. Este resultado é importante, pois permite uma melhor organização e aumenta a compreensão dos fatores que impulsionam o desempenho de novos produtos. / The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is highly connected with the technological progress and research and development activities. Thus, the focus of the present study is to evaluate which are the main steps that compound the process of products development within the dairy industry, to support the measurement of the degree of difficulty on the performance of the main steps and activities of the R&D process within agro-processing industries located on the State of Rio Grande do Sul. For that purpose, the utilized methodology was unfolded into two steps: i) the exploratory/qualitative step, on which was realized a literature and documental research and interviews with the directors for research and development of products on the dairy agro industrial unities and with experts on research and development; ii) the descriptive/quantitative step, on which was realized the application of a preliminary questionnaire to experts, the pretest and, at the end, the virtual application of the questionnaire. The present research highlighted that he major part of the agro industrial dairy unities located on the State of Rio Grande do Sul are small sized unities and have private capital on their constitutions. All of these industries has developed at least one new product over the last five years and has noticed that the most difficult steps of the development of new products are layered over the whole process and not in a specific part of the process. Furthermore, the research presented the nature of the difficulties perceived along the process, in major parts, related to management. This result is expressive because permits a better organization e increases the comprehension of the factors that impels the development of new products.

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