Handling subjective product properties in engineering, food and fashion

C.M. Eckert Gwenola Bertoluci 1, 2 Bernard Yannou 2
1 AgroParisTech
2 LGI - Laboratoire Génie Industriel - EA 2606
Abstract : While many product properties can be tested objectively, others are subjective, but no less important. This paper compares how the testing of subjective properties is handled across industry sectors. Engineering companies typically try to break these properties down into measurable aspects of the product, but refer to the judgement of test engineers for emergent properties. By contrast the fashion industry sees the assessment of subjective properties a core competence of designers. The food industry also tries to measure objective properties, but relies heavily on user and expert panels
Keywords : Product evaluation Subjective property comparison between domains Design process
Document type :
Conference papers
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https://hal-agroparistech.archives-ouvertes.fr/hal-01567705
Contributor : Luca Picardi <>
Submitted on : Monday, July 24, 2017 - 12:46:48 PM
Last modification on : Thursday, February 28, 2019 - 5:44:52 PM

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  • HAL Id : hal-01567705, version 1

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AGROPARISTECH | LGI | LGI-IC | EC-PARIS

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C.M. Eckert, Gwenola Bertoluci, Bernard Yannou. Handling subjective product properties in engineering, food and fashion. 13th International Design Conference DESIGN 2014, University of Zagreb Faculty of Mechanical Engineering and Naval Architecture ; the Design Society ; HDESK - Croatian Society for Mechanical Engineering Design, May 2014, Dubrovnik, Croatia. pp.791-800. ⟨hal-01567705⟩

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