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Toward an optimal quantitative design method integrating user-centered qualitative attributes.

Cyril Bertheaux1, Rosario Toscano1, Roland Fortunier1,2

  • 1LTDS UMR5513 ENISE University of Lyon Saint-Etienne France.

Food Science & Nutrition
|August 2, 2019
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Summary
This summary is machine-generated.

This study introduces a new method for determining product design specifications based on user perception. It uses a mathematical approach to combine sensory data and physical quantities for user-centered product development.

Keywords:
design variablesmathematical sensory modeloptimizationsensory analysissensory specifications

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Area of Science:

  • Engineering Design
  • Human-Computer Interaction
  • Sensory Science

Background:

  • Determining product features (design specifications) is critical for early validation against user perception.
  • Existing design methods need to accommodate diverse qualitative and quantitative data.

Purpose of the Study:

  • To introduce a novel approach for deriving quantitative design specifications aligned with user perception.
  • To integrate various data types, including sensory analysis and physical quantities, into the design process.

Main Methods:

  • A mathematical formulation is developed to process diverse data inputs.
  • The formulation leverages sensory data and physical measurements.
  • An optimization procedure incorporates user preference orders for sensory attributes.

Main Results:

  • The approach successfully integrates qualitative and quantitative data for specification determination.
  • The optimization procedure yields optimal user-centered design specifications.
  • This enables a more accurate conception of the final product.

Conclusions:

  • The proposed method offers a robust framework for user-centered design specification.
  • It facilitates the development of products that better align with user perceptions by utilizing multi-modal data.
  • This enhances the upstream validation of product configurations.