Handling subjective product properties in engineering, food and fashion

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
Type de document :
Communication dans un congrès
Marjanovic Dorian; Storga Mario; Pavkovic Neven; Bojcetic Nenad. 13th International Design Conference DESIGN 2014, May 2014, Dubrovnik, Croatia. pp.791-800, 2014, DS 77: Proceedings of the DESIGN 2014 13th International Design Conference. 〈https://www.designsociety.org/publication/35145/ds_77_proceedings_of_the_design_2014_13th_international_design_conference〉
Liste complète des métadonnées

https://hal-agroparistech.archives-ouvertes.fr/hal-01567705
Contributeur : Luca Picardi <>
Soumis le : lundi 24 juillet 2017 - 12:46:48
Dernière modification le : vendredi 6 avril 2018 - 13:32:05

Identifiants

  • HAL Id : hal-01567705, version 1

Collections

Citation

C.M. Eckert, Gwenola Bertoluci, Bernard Yannou. Handling subjective product properties in engineering, food and fashion. Marjanovic Dorian; Storga Mario; Pavkovic Neven; Bojcetic Nenad. 13th International Design Conference DESIGN 2014, May 2014, Dubrovnik, Croatia. pp.791-800, 2014, DS 77: Proceedings of the DESIGN 2014 13th International Design Conference. 〈https://www.designsociety.org/publication/35145/ds_77_proceedings_of_the_design_2014_13th_international_design_conference〉. 〈hal-01567705〉

Partager

Métriques

Consultations de la notice

71