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Publisert 2004

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Publikasjonsdetaljer

Tidsskrift : Food Quality and Preference , vol. 2 , p. 97–104 , 2004

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0950-3293
Elektronisk : 1873-6343

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Næs, Tormod; Nyvold, Tone

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

This paper discusses a new way of utilising experimental design methodology in product development. The technique is based on first generating a design in the attributes given by the original product concept. The product developer then uses these "recipes" to develop concrete prototype products to be tested by the consumers. In this way systematic aspects are taken care of, but still leaving a lot of open space for the product developer to fill. This way of using experimental design in product development ensures efficient utilisation of all possible creativity and experience available at the same time as a systematic exploration of the space of possible products is also taken care of. (C) 2003 Elsevier Ltd. All rights reserved.

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