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.
|Title of host publication||Proceedings of the XIVth Congress of the International Ergonomics Association|
|Place of Publication||Santa Monica CA|
|Publisher||Human Factors and Ergonomics Society|
|Publication status||Published - 2000|
|Event||XIV Triennial Congress of the International Ergonomics Association - San Diego,CA, United States|
Duration: 29 Jul 2000 → 4 Aug 2000
Conference number: 14
|Conference||XIV Triennial Congress of the International Ergonomics Association|
|Period||29/07/2000 → 04/08/2000|
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.