Authors: Cyril Bertheaux; Rosario Toscano; Roland Fortunier; Cèline Borg
Addresses: ENISE, LTDS, UMR 5513 CNRS, Lyon University, Saint-Etienne, France ' ENISE, LTDS, UMR 5513 CNRS, Lyon University, Saint-Etienne, France ' LTDS Laboratory UMR 5513, National School of Mechanics and Aerotechnics (ENSMA), Futuroscope Chasseneuil, France ' Department of Neurology, Research Team CMRR Neuropsychology, University Hospital Center of Saint Etienne, Saint-Etienne, France
Abstract: Due to recent progresses in ergonomics, industrial design, neuroscience, marketing, etc. the classical 'techno-centred design method' is now rapidely evolving to the so-called 'human-centred design method', that takes into account the human being sensitivity. This paper introduces a new 'sensory design process', in which human factors such as perception and emotions are quantified in order to match technical specifications as well as human being satisfaction. In this process, three steps are clearly identified. The 'product space' is first constructed via attributes affected to the designed product. Then a quantitative analysis of preference and emotional evaluations is performed in the product space. Finally, an aggregation operator is presented, which leads to a classification of the elements of the product space, and thus gives indications to design the product. A working example illustrates the use of this method for the design of a kitchen glove.
Keywords: perceptual evaluation; emotional evaluation; preference evaluation; sensory evaluation; product space; user-acceptability.
International Journal of Design Engineering, 2018 Vol.8 No.1, pp.73 - 97
Received: 01 Aug 2018
Accepted: 04 Sep 2018
Published online: 14 Nov 2018 *