Toward an optimal quantitative design method integrating user‐centered qualitative attributes
Abstract The determination of product features, which can be seen as design specifications, is a crucial problem that must be carried out upstream to quickly validate the product configuration according to some attributes in relation to the user perception. To this end, the design methods must evolv...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1058 |
| _version_ | 1797221374229479424 |
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| author | Cyril Bertheaux Rosario Toscano Roland Fortunier Céline Borg |
| author_facet | Cyril Bertheaux Rosario Toscano Roland Fortunier Céline Borg |
| author_sort | Cyril Bertheaux |
| collection | DOAJ |
| description | Abstract The determination of product features, which can be seen as design specifications, is a crucial problem that must be carried out upstream to quickly validate the product configuration according to some attributes in relation to the user perception. To this end, the design methods must evolve toward an analysis compatible with various kind of data that can be qualitative or quantitative. In this paper, a new approach is introduced able to take into account various kind of information in order to determine some quantitative design specifications in accordance with the users perception. This is done through a mathematical formulation that exploit different types of data coming from sensory analysis and physical quantities. This mathematical formulation is then used in an optimization procedure that takes into account a preference order over the sensory attributes. The solution of this optimization problem gives thus the best user‐centered specifications that must be used for the conception of the final product. |
| first_indexed | 2024-04-24T13:04:25Z |
| format | Article |
| id | doaj.art-bcd049b6b6c84b51bd64b644e94e6f93 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:25Z |
| publishDate | 2019-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-bcd049b6b6c84b51bd64b644e94e6f932024-04-05T09:16:22ZengWileyFood Science & Nutrition2048-71772019-07-01772261227010.1002/fsn3.1058Toward an optimal quantitative design method integrating user‐centered qualitative attributesCyril Bertheaux0Rosario Toscano1Roland Fortunier2Céline Borg3LTDS UMR5513 ENISEUniversity of Lyon Saint‐Etienne FranceLTDS UMR5513 ENISEUniversity of Lyon Saint‐Etienne FranceLTDS UMR5513 ENISEUniversity of Lyon Saint‐Etienne FranceDepartment of Neurology Research Team CMRR Neuropsychology University Hospital Center of Saint Etienne Saint‐Etienne FranceAbstract The determination of product features, which can be seen as design specifications, is a crucial problem that must be carried out upstream to quickly validate the product configuration according to some attributes in relation to the user perception. To this end, the design methods must evolve toward an analysis compatible with various kind of data that can be qualitative or quantitative. In this paper, a new approach is introduced able to take into account various kind of information in order to determine some quantitative design specifications in accordance with the users perception. This is done through a mathematical formulation that exploit different types of data coming from sensory analysis and physical quantities. This mathematical formulation is then used in an optimization procedure that takes into account a preference order over the sensory attributes. The solution of this optimization problem gives thus the best user‐centered specifications that must be used for the conception of the final product.https://doi.org/10.1002/fsn3.1058design variablesmathematical sensory modeloptimizationsensory analysissensory specifications |
| spellingShingle | Cyril Bertheaux Rosario Toscano Roland Fortunier Céline Borg Toward an optimal quantitative design method integrating user‐centered qualitative attributes Food Science & Nutrition design variables mathematical sensory model optimization sensory analysis sensory specifications |
| title | Toward an optimal quantitative design method integrating user‐centered qualitative attributes |
| title_full | Toward an optimal quantitative design method integrating user‐centered qualitative attributes |
| title_fullStr | Toward an optimal quantitative design method integrating user‐centered qualitative attributes |
| title_full_unstemmed | Toward an optimal quantitative design method integrating user‐centered qualitative attributes |
| title_short | Toward an optimal quantitative design method integrating user‐centered qualitative attributes |
| title_sort | toward an optimal quantitative design method integrating user centered qualitative attributes |
| topic | design variables mathematical sensory model optimization sensory analysis sensory specifications |
| url | https://doi.org/10.1002/fsn3.1058 |
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