| Abstrakt: |
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. |
