Food as Experience A Design and Evaluation Methodology

SATTERFIELD, Debra, KANG, Sunghyun, BAER, Roger and LADJAHASAN, Nora (2009). Food as Experience A Design and Evaluation Methodology. In: Undisciplined! Design Research Society Conference 2008, Sheffield Hallam University, Sheffield, UK, 16-19 July 2008.

[img]
Preview
PDF
Download (2339kB) | Preview

    Abstract

    This research, conducted for Frito Lay-North America, Inc, demonstrates how new product designs, package designs, concepts, and prototypes can be created based on the social, emotional, cognitive, and sensory information gathered through a combined methodology based on activity theory, Kansei Engineering and the ZMET process. The study examines how activity theory can be used to observe situational settings mediated by products for the purpose of collecting significant social and behavioral data. It also examines how Kansei methods can be used to evaluate sensory experiences and how the ZMET process can be used to gather demographic and marketing data. The outcome of this research concludes that activity theory, Kansei engineering, and ZMET are each useful, however, none of these methods used in isolation are sufficient to inform all aspects of marketing, new product development, and package design decisions. However, as a combined design and evaluation methodology they can provide more useful data for these processes.

    Keywords:
    Experience Design, Kansei Assessment, Food, Activity Theory

    Item Type: Conference or Workshop Item (UNSPECIFIED)
    Depositing User: Ann Betterton
    Date Deposited: 13 Jul 2009
    Last Modified: 21 Dec 2010 11:31
    URI: http://shura.shu.ac.uk/id/eprint/545

    Actions (login required)

    View Item

    Downloads

    Downloads per month over past year

    View more statistics