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Sensory evolution: sensory and sustainable design strategies

Published: 22 June 2011 Publication History

Abstract

Today, design implies not only compliance with product technical-functional requirements but also with increasingly broader cultural demands for correct life cycle performance with regard to man and the environment: sensory attributes and sustainability respectively.
The various disciplines involved have made considerable progress recently, developing tools and methods that, interconnected and also with the development of neuro-sciences, are able to furnish ever more realistic, scientific and objective explanations of how we perceive the world.
Sensory Evolution, Spin-off of Politecnico di Torino now being set up, places sensory and sustainability analysis of products/services at different stages of development (from concept to the meta-project, to the project, to the existing product) at the core of the offer.
Sensory Evolution proposes new, original tools and methods, also patented by the same team, and have transformed theoretical and scientific innovations into strategic instruments dedicated to both large, small and medium enterprises, such as the ICS (Innovation, Comprehension Sustainability) methodology. This methological approach is a unique, innovative reality that may entail major advantages for clients. The approach adopted neither precludes nor underestimates the major theoretical weight underlying this offer model. In this way Sensory Evolution addresses companies that produce something perceptible, such as product or service.

References

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Baldwin, C. L., 2003. Neuroergonomics of Mental Workload: New Isights from the Convergence of Brain and Behaviour in Ergonomics Research, in Theories and Issues in Ergonomy, Science, 4, pp. 132--141
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Bear, F. M., Connors, B. W., Paradiso, M., A. 2007. Neuroscience: Exploring the Brain, Lippincott Williams & Wilkins, USA, trad.it. a cura di Casco C., Petrosini L., Oliveri M. 2007. Neuroscienze: Esplorando il cervello, Masson, Milano
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Johnson-Laird, P. 1993. Modelli mentali, il Mulino, Bologna.
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Lerma, B., De Giorgi, C., Allione, C. 2011. Design e materiali.Sensorialità_sostenibilità_progetto, FrancoAngeli, Milano
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Levi, M., Rognoli, V. 2005. Materiali per il design, Polipress, Milano
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Manzin, E. 1990. Artefatti: verso una nuova ecologia dell'ambiente artificiale, Domus Academy, Milano
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Manzini, E., Vezzoli. C. 1998. Lo sviluppo del prodotto sostenibile. I requisiti ambientali dei prodotti industriali, Maggioli, Santarcangelo di Romagna (RN)
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Melgaard, M. C., Civille, G. V., Carr, B. T. 2007. Sensory Evaluation Techniques, CRC press, Boca Raton, USA
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Pagliarini, E. 2002. Valutazione sensoriale, Hoepli, Milano.
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Riccò, D. 1999. Sinestesie per il design. Le interazioni sensoriali nell'epoca dei multimedia, Etas, Milano

Cited By

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  • (2021)Sensory Probes: An Exploratory Design Research Method for Human-Food InteractionProceedings of the 2021 ACM Designing Interactive Systems Conference10.1145/3461778.3462013(666-682)Online publication date: 28-Jun-2021

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cover image ACM Other conferences
DPPI '11: Proceedings of the 2011 Conference on Designing Pleasurable Products and Interfaces
June 2011
492 pages
ISBN:9781450312806
DOI:10.1145/2347504
Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than ACM must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected]

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Publication History

Published: 22 June 2011

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  1. design project
  2. materials and products
  3. sensory and sustainable profile

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DPPI '11

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Overall Acceptance Rate 27 of 53 submissions, 51%

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View all
  • (2021)Sensory Probes: An Exploratory Design Research Method for Human-Food InteractionProceedings of the 2021 ACM Designing Interactive Systems Conference10.1145/3461778.3462013(666-682)Online publication date: 28-Jun-2021

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