Design of New Food Technology: Social Shaping of Working Environment

Publication: Research - peer-reviewArticle in proceedings – Annual report year: 2000

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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 languageEnglish
Title of host publicationProceedings of the XIVth Congress of the International Ergonomics Association
Volume2
Place of publicationSanta Monica CA
PublisherHuman Factors and Ergonomics Society
Publication date2000
Pages16-19
StatePublished

Conference

ConferenceXIVth Triennial Congress of the International Ergonomics Association
Number14
CountryUnited States
CitySan Diego
Period29/07/0004/08/00
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