Attractiveness' Factor in Food Based Logo Design
This research aims to understand the factors of 'attractiveness" food-based in logo design. Based on an in-depth literature review, the research includes one design dimension, 'attractiveness.' "Attractiveness" is investigated on its influences on emotive consumer respo...
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| Materialtyp: | Artikel |
| Språk: | English English |
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Penerbit UMS
2022
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| Länkar: | https://eprints.ums.edu.my/id/eprint/33954/1/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design.pdf https://eprints.ums.edu.my/id/eprint/33954/2/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design1.pdf |
| _version_ | 1825714968253693952 |
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| author | Teddy Marius Soikun |
| author_facet | Teddy Marius Soikun |
| author_sort | Teddy Marius Soikun |
| collection | UMS |
| description | This research aims to understand the factors of 'attractiveness" food-based in logo design. Based on an in-depth literature review, the research includes one design dimension, 'attractiveness.' "Attractiveness" is investigated on its influences on emotive consumer response. To reach the understanding of 'attractiveness,' one of the methods used is the Viewer's Impression Words (V.I.W.), a modification of Kansei Words (K.W.) usually found in Kansei Engineering.This method combines formalistic and visual semiotic analysis theory to achieve the Viewer's Impression Words (V.I.W.). Emotion Engineering presents a combination of quantitative and qualitative methodologies and is used to achieve loose principles to help designers understand the factors of an 'attractive' logo. This method is suggested as a new technique to improve the process of Emotion Engineering through understanding the factors of attractiveness in logo design and thus offer loose principles to help in 'problem-solving usually found in graphic design. 50 logos was selected as a design stimuli. These logos were then classified according to their domain which is food companies. Results showed that attractiveness is an important part of a food-based logo design from the suggested method. From the V.I.W, selected words suggested by participants (consumer), it can be transformed into loose principles to help new designers to design based on consumers' preferences. The findings also suggest that it may help designers reach 'attractiveness' in their logo by getting the idea of what is preferred in food logo design. |
| first_indexed | 2024-03-06T03:19:39Z |
| format | Article |
| id | ums.eprints-33954 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:19:39Z |
| publishDate | 2022 |
| publisher | Penerbit UMS |
| record_format | dspace |
| spelling | ums.eprints-339542022-08-26T00:18:36Z https://eprints.ums.edu.my/id/eprint/33954/ Attractiveness' Factor in Food Based Logo Design Teddy Marius Soikun NC1-1940 Drawing. Design. Illustration This research aims to understand the factors of 'attractiveness" food-based in logo design. Based on an in-depth literature review, the research includes one design dimension, 'attractiveness.' "Attractiveness" is investigated on its influences on emotive consumer response. To reach the understanding of 'attractiveness,' one of the methods used is the Viewer's Impression Words (V.I.W.), a modification of Kansei Words (K.W.) usually found in Kansei Engineering.This method combines formalistic and visual semiotic analysis theory to achieve the Viewer's Impression Words (V.I.W.). Emotion Engineering presents a combination of quantitative and qualitative methodologies and is used to achieve loose principles to help designers understand the factors of an 'attractive' logo. This method is suggested as a new technique to improve the process of Emotion Engineering through understanding the factors of attractiveness in logo design and thus offer loose principles to help in 'problem-solving usually found in graphic design. 50 logos was selected as a design stimuli. These logos were then classified according to their domain which is food companies. Results showed that attractiveness is an important part of a food-based logo design from the suggested method. From the V.I.W, selected words suggested by participants (consumer), it can be transformed into loose principles to help new designers to design based on consumers' preferences. The findings also suggest that it may help designers reach 'attractiveness' in their logo by getting the idea of what is preferred in food logo design. Penerbit UMS 2022 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/33954/1/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design.pdf text en https://eprints.ums.edu.my/id/eprint/33954/2/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design1.pdf Teddy Marius Soikun (2022) Attractiveness' Factor in Food Based Logo Design. Gendang Alam, 12. pp. 147-168. ISSN 2180-1738 https://jurcon.ums.edu.my/ojums/index.php/GA/article/view/3835 |
| spellingShingle | NC1-1940 Drawing. Design. Illustration Teddy Marius Soikun Attractiveness' Factor in Food Based Logo Design |
| title | Attractiveness' Factor in Food Based Logo Design |
| title_full | Attractiveness' Factor in Food Based Logo Design |
| title_fullStr | Attractiveness' Factor in Food Based Logo Design |
| title_full_unstemmed | Attractiveness' Factor in Food Based Logo Design |
| title_short | Attractiveness' Factor in Food Based Logo Design |
| title_sort | attractiveness factor in food based logo design |
| topic | NC1-1940 Drawing. Design. Illustration |
| url | https://eprints.ums.edu.my/id/eprint/33954/1/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design.pdf https://eprints.ums.edu.my/id/eprint/33954/2/Attractiveness%27%20Factor%20in%20Food%20Based%20Logo%20Design1.pdf |
| work_keys_str_mv | AT teddymariussoikun attractivenessfactorinfoodbasedlogodesign |