Design of New Food Technology: Social Shaping of Working Environment

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    Abstract

    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
    Publication statusPublished - 2000
    EventXIV Triennial Congress of the International Ergonomics Association - San Diego,CA, United States
    Duration: 29 Jul 20004 Aug 2000
    Conference number: 14

    Conference

    ConferenceXIV Triennial Congress of the International Ergonomics Association
    Number14
    CountryUnited States
    CitySan Diego,CA
    Period29/07/200004/08/2000

    Cite this

    Broberg, O. (2000). Design of New Food Technology: Social Shaping of Working Environment. In Proceedings of the XIVth Congress of the International Ergonomics Association (Vol. 2, pp. 16-19). Santa Monica CA: Human Factors and Ergonomics Society.