Technostress is an emerging and significant psychological phenomenon associated with the use of technology. It impacts human behavior and distracts from living a healthy and meaningful life. As humans increasingly encounter computational technology on a daily basis, there is a need to understand and manage the anxieties and tensions that can result from these interactions. Using the lens of critical design, this thesis explores this concept of technology induced stress and promotes reflection, personal growth and awareness through three different design research methods. It further builds on the topic of slow technology which unfolds in the form of a design fiction, design probe and design artifacts, challenging our understanding of technostress while embracing constructive discussions and creative designs to speculate the human-technology relationship. / Master of Fine Arts

This qualitative research inquiry explores the perspectives of a diverse range of participants, namely head teachers, teachers and mothers, towards inclusion of "slow learners" in two primary mainstream schools in the State of Kuwait. The concept of inclusion, through a review of major issues and limitations in the current practice of inclusion is highlighted by this case study. A multi-method data collection approach, using semi-structured interviews and critical discourse analysis of the policy document for inclusion in Kuwait, has led to identifying what has been done, so far in practice, for inclusion, as well as identifying the potential changes that need to be made. Kuwait is a signatory to the UNESCO Salamanca Statement, set out in 1994, which requires states to move towards systems "enabling schools to serve all children". However, to date, "inclusion" in Kuwaiti mainstream schools is limited to two groups of children: those with Down's Syndrome and those referred to as "slow learners", a term used to describe certain children with low IQ. All other children with special educational needs are educated in segregated settings. This study examines policy and explores participants' perspectives towards the inclusion of children identified as "slow learners" in primary mainstream schools in Kuwait, in order to arrive at insights which might further the policy and practice of supporting inclusion of children with special educational needs. This study found that the dominant conceptual model underpinning policy and practice in Kuwait is the "medical model" of disability, as the current understanding and practice of inclusion, teachers' and mothers' perspectives towards inclusion and articulation of the inclusion policy in Kuwait is informed, conceptualized and affected by this model. This understanding lends itself to practices of integration rather than inclusion, However, "the term 'inclusion' replaced 'integration' and is often contrasted with 'exclusion' " (Topping & Maloney, 2005, p.42). Inclusion means equal access and increasing the participation of students with special needs in mainstream school as promoted by the Salamanca Statement (UNESCO,1994), while integration means limited access and less participation of students with special needs in mainstream school, thus integration is "largely a 'disability' or SEN issue" (Topping & Maloney, 2005, p.42). This study also found that perspectives of inclusion are influenced by the social, cultural and religious context of the country. Finally, this study concludes that in the context of Kuwait, there is a clear effect of the cultural understanding of disability on the way that the current policy of inclusive education is represented. Such cultural influence not only affects the policymakers of the region and the way inclusion is implemented, but also it effects "slow learners" in the light of how disability and inclusion are constructed by the head teachers, teachers and mothers in this study. Such cultural and social values and beliefs of Kuwaiti culture pose obstacles to the existence of inclusion in Kuwait, as promoted by the Salamanca Statement. As a signatory to the Salamanca Statement, this study suggests that in order to adequately accommodate "slow learners" and other students with disability in mainstream schools in Kuwait, policy needs to be reconceptualised.

O presente trabalho discute a transformação rítmica e ideológica pela qual a sociedade vem passando, especialmente a partir da consolidação de valores ligados à industrialização. Entre esses, destacam-se: mercantilização, mecanização, urbanização, massificação e, em especial, o culto à velocidade. Além disso, discorre sobre a ascensão e consolidação do setor de Turismo e sua relação com tais valores. Analisa ainda a emersão de movimentos socioculturais contestatórios à lógica industrial, especialmente no contexto da globalização socioeconômica contemporânea, com destaque ao chamado Slow Movement e sua influência à cultura de viagens. Por fim, aponta os principais desafios e perspectivas de aproveitamento urbano e turístico do citado movimento no Brasil, a partir da análise de estudos de caso realizados em três municípios brasileiros que se candidataram - sem sucesso - à obtenção da chancela do Movimento Cittàslow: Santa Teresa (ES), Antônio Prado (RS) e Tiradentes (MG). O diagnóstico apresentado se baseia em entrevistas semiestruturadas realizadas in loco com representantes públicos turísticos dos citados municípios. Entre os principais resultados destaca-se a desarticulação conceitual e prática dos atores envolvidos nas respectivas candidaturas e o atual interesse das lideranças governamentais locais e do citado Movimento em retomar tal discussão / This thesis the rhythmic and ideological transformation in modern and contemporary society, especially from the consolidation of industrial values: merchantilization, mechanization, urbanization, massification and, specially, speed`s reverence. In addition, it deals with the rise and consolidation about the industrial way of massive tourism. It also analyzes the emergence of socio-cultural contestatory movements against industrial logic, especially in the context of contemporary social and economic globalization, focusin, Slow Movement and its influence about the culture of travel. Finally, it thesis tries to identify the challenges and perspectives about urban and tourist exploitation prospects involved that movement in Brazil, based on the analysis of case studies in three brazilian municipalities who applied - unsuccessfully - to obtain the seal of the Cittaslow movement: Santa Teresa (ES), Antonio Prado (RS) and Tiradentes (MG). The analyses are based on semi-structured interviews with on-site tour public representatives of the mentioned mujnicipalities. Among the main results, stands out the theorical and pratical dislocation considering all involved in their applications, besides the current interest of local government leaders and aforementioned Movement to reestablish that discussion

A palmeira Acrocomia aculeata (Jacq.) Lodd. ex Mart, também conhecida como macaúba vem sendo principalmente explorada de forma extrativista, como fonte de renda para pequenos produtores, os quais fazem uso do fruto integralmente. Sua polpa amarelo-alaranjada intensa se deve à presença de carotenoides, poderosos antioxidantes que auxiliam na prevenção de doenças. A polpa é obtida apenas de forma artesanal e diante disso, são necessárias implementações de recursos tecnológicos que auxiliem na obtenção da polpa e minimizem as formas de contaminação, bem como redução das perdas nutricionais e sensoriais. Este estudo teve por objetivo fazer o processamento mecanizado do fruto para obtenção da polpa, por meio de diferentes binômios de temperatura/tempo, verificando o rendimento da despolpa e a influência nas características físico-químicas, sensoriais e microbiológicas; realizar a caracterização dos resíduos da despolpa da macaúba, a farinha da casca e a amêndoa, em relação a sua composição centesimal e compostos antioxidantes e, com auxílio da escola como ambiente formador, realizar a análise sensorial do néctar de macaúba, através do Percurso Sensorial, praticado no Programa de Educação do Gosto da Slow Food International. Os frutos obtidos em Teodoro Sampaio - SP (Pontal do Paranapanema) e em Brotas - SP foram despolpados no Departamento Agroindústria, Alimentos e Nutrição (ESALQ/USP). Verificou-se que a despolpa mecânica da macaúba apresenta melhor rendimento quando se faz uso de temperaturas elevadas: 15,01% para o despolpamento com maceração a 80ºC por 20 minutos e 30,04% para a maceração a 95ºC por 15 minutos, sendo uma vantagem para a substituição do processo manual pelo mecânico, devendo, porém realizar algumas adaptações no modelo da despolpadora, como peneira abrasiva com maior diâmetro dos crivos. Os processos para despolpa da macaúba mostraram-se eficientes em relação aos compostos antioxidantes, obtendo maior liberação de antioxidantes com temperatura de 95ºC por 10 minutos; com tempo de maceração maior ou com a pasteurização ocorre a perda dos compostos antioxidantes. Para os resíduos, os valores encontrados para atividade antioxidante valorizam o potencial que a macaúba tem em aplicabilidade de suas partes, sendo este mais um motivo para a continuação de estudos centrados nos resíduos, tendo como foco sua aplicação em produtos alimentícios, fonte de antioxidantes naturais e de minerais, uma vez que na casca de macaúba, o mineral encontrado em maiores proporções foi o potássio e na amêndoa, o nitrogênio. Sensorialmente a polpa de macaúba pura, elaborada em forma de néctar, foi avaliada como \"desgostei ligeiramente\", devido ao forte odor e aspecto viscoso. Assim, a elaboração do néctar misto de macaúba auxilia na melhor aceitação da polpa. Dentre os néctares testados, o néctar misto de macaúba com maracujá obteve maior aceitação entre os provadores, com notas equivalentes a \"gostei ligeiramente\" e \"gostei moderadamente\". Quando aplicado o Percurso Sensorial, o néctar de macaúba foi caracterizado como \"nem gostei, nem desgostei\" e \"gostei ligeiramente\", o que remete a modificações na formulação do néctar, principalmente em relação a sua viscosidade, podendo ser incentivados programas que implementem seu uso na merenda escolar / The palm tree Acrocomia aculeata (Jacq.) Lodd. ex Mart, also as known as macaúba, has been mainly explored in an extractive way, as a source of income for small producers, who use it fully. Its intense yellow-orange flesh is due to the presence of carotenoids, powerful antioxidant that helps preventing diseases. The pulp is obtained only by hand and before that, of technological resources implementations are required to assist in obtaining the pulp and minimize forms of contamination and reducing nutrient losses and sensory. This study aimed to do the mechanized processing of the fruit to obtain the pulp through different binomial temperature / time, checking the efficiency of the depulping and the influence on physical and chemical characteristics, sensory and microbiological; to characterize the waste of the pulp, skin\'s flour and almond, for their chemical composition and antioxidant compounds and, through the school\'s educational nature, to do the sensory analysis of macaúba\'s nectar, through the Sensory Path practiced the Education Program of the International Slow Food taste. The fruit is obtained in the city of Teodoro Sampaio - SP (Pontal do Paranapanema) and the city of Brotas - SP and it was depulped in the Agribusiness Department, Food and Nutrition (ESALQ / USP). It was found that the mechanical depulping of macaúba has a better performance when using high temperatures: 15.01% for pulp maceration at 80°C for 20 minutes and 30.04% for soaking at 95°C for 15 minutes, and that\'s an advantage for replacing the manual process by mechanical, but it needs some adjustments on the depulping machine used, as abrasive sieve with diameters of sieves. The processes used for depulping macaúba were effective in relation to antioxidant compounds because it had a greater release of antioxidants when the temperature was 95°C for 10 minutes; when the soaking time was longer or with application of pasteurization where occurred loss of antioxidants. The values of antioxidant activity that were found increase the potential that macaúba has in applicability of its parts, which is another reason for the continuation of studies focused on waste, on their application in food products as natural source of antioxidants and minerals (once that in the macaúba\'s peel was found high proportions of potassium and in the nut was found nitrogen). Sensory pure macaúba pulp, prepared like a nectar, being evaluated as slightly disliked because of the strong odor and slimy appearance, and so the development of the mixed nectar macaúba helps in better acceptance of the pulp. Among the mixed nectars tested, mixed with passion fruit, macaúba\'s nectar obtained greater acceptance of the tasters, with notes equivalent to \"like slightly\" and \"like moderately\". When applied the Sensory Path, macaúba\'s nectar was characterized as \"neither liked nor disliked\" and \"like slightly\" which refers to changes in nectar formulation, especially regarding its viscosity and it can be encouraged programs implement its use in school meals

A palmeira Acrocomia aculeata (Jacq.) Lodd. ex Mart, também conhecida como macaúba vem sendo principalmente explorada de forma extrativista, como fonte de renda para pequenos produtores, os quais fazem uso do fruto integralmente. Sua polpa amarelo-alaranjada intensa se deve à presença de carotenoides, poderosos antioxidantes que auxiliam na prevenção de doenças. A polpa é obtida apenas de forma artesanal e diante disso, são necessárias implementações de recursos tecnológicos que auxiliem na obtenção da polpa e minimizem as formas de contaminação, bem como redução das perdas nutricionais e sensoriais. Este estudo teve por objetivo fazer o processamento mecanizado do fruto para obtenção da polpa, por meio de diferentes binômios de temperatura/tempo, verificando o rendimento da despolpa e a influência nas características físico-químicas, sensoriais e microbiológicas; realizar a caracterização dos resíduos da despolpa da macaúba, a farinha da casca e a amêndoa, em relação a sua composição centesimal e compostos antioxidantes e, com auxílio da escola como ambiente formador, realizar a análise sensorial do néctar de macaúba, através do Percurso Sensorial, praticado no Programa de Educação do Gosto da Slow Food International. Os frutos obtidos em Teodoro Sampaio - SP (Pontal do Paranapanema) e em Brotas - SP foram despolpados no Departamento Agroindústria, Alimentos e Nutrição (ESALQ/USP). Verificou-se que a despolpa mecânica da macaúba apresenta melhor rendimento quando se faz uso de temperaturas elevadas: 15,01% para o despolpamento com maceração a 80ºC por 20 minutos e 30,04% para a maceração a 95ºC por 15 minutos, sendo uma vantagem para a substituição do processo manual pelo mecânico, devendo, porém realizar algumas adaptações no modelo da despolpadora, como peneira abrasiva com maior diâmetro dos crivos. Os processos para despolpa da macaúba mostraram-se eficientes em relação aos compostos antioxidantes, obtendo maior liberação de antioxidantes com temperatura de 95ºC por 10 minutos; com tempo de maceração maior ou com a pasteurização ocorre a perda dos compostos antioxidantes. Para os resíduos, os valores encontrados para atividade antioxidante valorizam o potencial que a macaúba tem em aplicabilidade de suas partes, sendo este mais um motivo para a continuação de estudos centrados nos resíduos, tendo como foco sua aplicação em produtos alimentícios, fonte de antioxidantes naturais e de minerais, uma vez que na casca de macaúba, o mineral encontrado em maiores proporções foi o potássio e na amêndoa, o nitrogênio. Sensorialmente a polpa de macaúba pura, elaborada em forma de néctar, foi avaliada como \"desgostei ligeiramente\", devido ao forte odor e aspecto viscoso. Assim, a elaboração do néctar misto de macaúba auxilia na melhor aceitação da polpa. Dentre os néctares testados, o néctar misto de macaúba com maracujá obteve maior aceitação entre os provadores, com notas equivalentes a \"gostei ligeiramente\" e \"gostei moderadamente\". Quando aplicado o Percurso Sensorial, o néctar de macaúba foi caracterizado como \"nem gostei, nem desgostei\" e \"gostei ligeiramente\", o que remete a modificações na formulação do néctar, principalmente em relação a sua viscosidade, podendo ser incentivados programas que implementem seu uso na merenda escolar / The palm tree Acrocomia aculeata (Jacq.) Lodd. ex Mart, also as known as macaúba, has been mainly explored in an extractive way, as a source of income for small producers, who use it fully. Its intense yellow-orange flesh is due to the presence of carotenoids, powerful antioxidant that helps preventing diseases. The pulp is obtained only by hand and before that, of technological resources implementations are required to assist in obtaining the pulp and minimize forms of contamination and reducing nutrient losses and sensory. This study aimed to do the mechanized processing of the fruit to obtain the pulp through different binomial temperature / time, checking the efficiency of the depulping and the influence on physical and chemical characteristics, sensory and microbiological; to characterize the waste of the pulp, skin\'s flour and almond, for their chemical composition and antioxidant compounds and, through the school\'s educational nature, to do the sensory analysis of macaúba\'s nectar, through the Sensory Path practiced the Education Program of the International Slow Food taste. The fruit is obtained in the city of Teodoro Sampaio - SP (Pontal do Paranapanema) and the city of Brotas - SP and it was depulped in the Agribusiness Department, Food and Nutrition (ESALQ / USP). It was found that the mechanical depulping of macaúba has a better performance when using high temperatures: 15.01% for pulp maceration at 80°C for 20 minutes and 30.04% for soaking at 95°C for 15 minutes, and that\'s an advantage for replacing the manual process by mechanical, but it needs some adjustments on the depulping machine used, as abrasive sieve with diameters of sieves. The processes used for depulping macaúba were effective in relation to antioxidant compounds because it had a greater release of antioxidants when the temperature was 95°C for 10 minutes; when the soaking time was longer or with application of pasteurization where occurred loss of antioxidants. The values of antioxidant activity that were found increase the potential that macaúba has in applicability of its parts, which is another reason for the continuation of studies focused on waste, on their application in food products as natural source of antioxidants and minerals (once that in the macaúba\'s peel was found high proportions of potassium and in the nut was found nitrogen). Sensory pure macaúba pulp, prepared like a nectar, being evaluated as slightly disliked because of the strong odor and slimy appearance, and so the development of the mixed nectar macaúba helps in better acceptance of the pulp. Among the mixed nectars tested, mixed with passion fruit, macaúba\'s nectar obtained greater acceptance of the tasters, with notes equivalent to \"like slightly\" and \"like moderately\". When applied the Sensory Path, macaúba\'s nectar was characterized as \"neither liked nor disliked\" and \"like slightly\" which refers to changes in nectar formulation, especially regarding its viscosity and it can be encouraged programs implement its use in school meals

O presente trabalho discute a transformação rítmica e ideológica pela qual a sociedade vem passando, especialmente a partir da consolidação de valores ligados à industrialização. Entre esses, destacam-se: mercantilização, mecanização, urbanização, massificação e, em especial, o culto à velocidade. Além disso, discorre sobre a ascensão e consolidação do setor de Turismo e sua relação com tais valores. Analisa ainda a emersão de movimentos socioculturais contestatórios à lógica industrial, especialmente no contexto da globalização socioeconômica contemporânea, com destaque ao chamado Slow Movement e sua influência à cultura de viagens. Por fim, aponta os principais desafios e perspectivas de aproveitamento urbano e turístico do citado movimento no Brasil, a partir da análise de estudos de caso realizados em três municípios brasileiros que se candidataram - sem sucesso - à obtenção da chancela do Movimento Cittàslow: Santa Teresa (ES), Antônio Prado (RS) e Tiradentes (MG). O diagnóstico apresentado se baseia em entrevistas semiestruturadas realizadas in loco com representantes públicos turísticos dos citados municípios. Entre os principais resultados destaca-se a desarticulação conceitual e prática dos atores envolvidos nas respectivas candidaturas e o atual interesse das lideranças governamentais locais e do citado Movimento em retomar tal discussão / This thesis the rhythmic and ideological transformation in modern and contemporary society, especially from the consolidation of industrial values: merchantilization, mechanization, urbanization, massification and, specially, speed`s reverence. In addition, it deals with the rise and consolidation about the industrial way of massive tourism. It also analyzes the emergence of socio-cultural contestatory movements against industrial logic, especially in the context of contemporary social and economic globalization, focusin, Slow Movement and its influence about the culture of travel. Finally, it thesis tries to identify the challenges and perspectives about urban and tourist exploitation prospects involved that movement in Brazil, based on the analysis of case studies in three brazilian municipalities who applied - unsuccessfully - to obtain the seal of the Cittaslow movement: Santa Teresa (ES), Antonio Prado (RS) and Tiradentes (MG). The analyses are based on semi-structured interviews with on-site tour public representatives of the mentioned mujnicipalities. Among the main results, stands out the theorical and pratical dislocation considering all involved in their applications, besides the current interest of local government leaders and aforementioned Movement to reestablish that discussion

Bakgrund: Modeindustrin är en av de branscher som växt mest under 2000 talet vilket medfört förändringar gällande trender och strukturer på marknaden. Från att massproduktion dominerat produktionsstrategin och dess värdekedja har en dynamisk marknad med dess sporadiska efterfrågan växt fram. Som en följd har värdekedjan och produktionsstrategin utvecklats till att bli allt mer agil och flexibel. Att vara mer flexibel är dock en fråga om prioritering då det kräver resurser, pengar och tid. Syfte: Syftet med studien är att beskriva och analysera hur Slow Fashion bolag arbetar med flexibilitet på en dynamisk marknad. Metod: Studien har en kvalitativ forskningsmetod och är en tvärsnittsstudie med två företag som empirisk grund. Empirin har samlats in via semistrukturerade intervjuer samt dokumentstudier. Slutsats: Studien konstaterar att flexibilitet inte är något som något av de undersökta företagen jobbar aktivt med vilket har skapat en låg lageromsättningshastighet. Flexibilitet är dock inte lika viktigt för dessa företag inom Slow Fashion då deras segment grundar sig på en betydligt stabilare efterfrågan på grund av dess långa produktlivscykler. / Flexibility on a dynamic market -  A qualitative cross-sectional study on how businesses work with flexibility on a dynamic market. This study aims to investigate how Slow Fashion companies use flexibility in their project of creating a collection to survive on a dynamic market with high volatile demand. This has been investigated by studying two Swedish fashion companies and the research questions that has been investigated is: -        How does the companies prioritize between quality, economic and time when developing a new collection? -        How does the prioritization affect the companies ability to achieve flexibility? -        How important is flexibility for a Slow Fashion company? The study is based on interviews with two persons who work at two different Slow Fashion companies. Since there is a lot of research about how Fast Fashion companies work with flexibility, the aim of the study has been to investigate how and if Slow Fashion companies does the same. The study shows that rather than focusing on time in the companies working processes, they prioritize to maintain a high-quality production while keeping the productions costs down. Based on the results obtained in this study, it can be concluded that the companies do not use flexibility with the ambition of launching their products to the market as quick as possible since the demand of Slow Fashion products have a longer durability than Fast Fashion company products. However, they still exist on a dynamic market that requires flexibility in other parts of the value chain. The main contribution from this study is a deeper understanding in how Slow Fashion companies work with flexibility.

published_or_final_version / Education / Master / Master of Education

published_or_final_version / Education / Master / Master of Education

I mötet mellan händer och lera har en serie skålar i stengods tagit form som är riktade till den som yrkar ensamätandet. Arbetet är en strävan efter att ta fram emotionellt hållbara produkter där funktion kombinerats med interaktion för att utmana ätandet och ge en annorlunda matupplevelse.   Skålarna med sin runda botten kan behöva lite hjälp att hålla balansen vilket medför att du måste ta hand om skålen och maten du äter.  Tanken är att användaren enkelt med en hand ska kunna hålla skålen och om du vill ställa ifrån dig får du göra det försiktigt. Min önskan är att skålarna ska vara så pass tilldragande att användaren knyter an till skålen och gör den till sin egen. / Hold me is a project that aspires to bring out emotionally sustainable products were function has been combined with interaction for an altered experience of eating. The meeting between clay and hands has resulted in a series of bowls which are designed for people who eat alone.   The bowls with their round bottom may need some help to keep their balance which means you care for the bowl and the food you eat. The idea is that you easily, with one hand can hold your bowl and if you want to set it aside, you do it gently. My wish is that the bowl will be so appealing that the user connects to it and makes it their own.