Design of New Food Technology: Social Shaping of Working Environment
Publication: Research - peer-review › Article in proceedings – Annual report year: 2000
A five-year design process of a continuous process wok has been studied with the aim of elucidating the conditions for integrating working environment aspects. The design process is seen as a network building activity and as a social shaping process of the artefact. A working environment log is suggested as a tool designers can use to integrate considerations of future operators' working environment.
| Original language | English |
|---|---|
| Title | Proceedings of the XIVth Congress of the International Ergonomics Association |
| Volume | 2 |
| Place of publication | Santa Monica CA |
| Publisher | Human Factors and Ergonomics Society |
| Publication date | 2000 |
| Pages | 16-19 |
| State | Published |
Conference
| Conference | XIVth Triennial Congress of the International Ergonomics Association |
|---|---|
| Number | 14 |
| Country | United States |
| City | San Diego |
| Period | 29-07-00 → 04-08-00 |
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ID: 2425450