Design of New Food Technology: Social Shaping of Working Environment

Ole Broberg

doi:10.1177/154193120004400804

Design of New Food Technology: Social Shaping of Working Environment

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-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 language	English
Title of host publication	Proceedings of the XIVth Triennial Congress of the International Ergonomics Association and 44th Annual Meeting of the Human Factors and Ergonomics Association, 'Ergonomics for the New Millennnium'
Volume	2
Place of Publication	Santa Monica CA
Publisher	Human Factors and Ergonomics Society
Publication date	2000
Pages	16-19
DOIs	https://doi.org/10.1177/154193120004400804
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

Conference	XIV Triennial Congress of the International Ergonomics Association
Number	14
Country/Territory	United States
City	San Diego,CA
Period	29/07/2000 → 04/08/2000

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Broberg, O. (2000). Design of New Food Technology: Social Shaping of Working Environment. In Proceedings of the XIVth Triennial Congress of the International Ergonomics Association and 44th Annual Meeting of the Human Factors and Ergonomics Association, 'Ergonomics for the New Millennnium' (Vol. 2, pp. 16-19). Human Factors and Ergonomics Society. https://doi.org/10.1177/154193120004400804

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Broberg, O 2000, Design of New Food Technology: Social Shaping of Working Environment. in Proceedings of the XIVth Triennial Congress of the International Ergonomics Association and 44th Annual Meeting of the Human Factors and Ergonomics Association, 'Ergonomics for the New Millennnium'. vol. 2, Human Factors and Ergonomics Society, Santa Monica CA, pp. 16-19, XIV Triennial Congress of the International Ergonomics Association, San Diego,CA, United States, 29/07/2000. https://doi.org/10.1177/154193120004400804

Design of New Food Technology: Social Shaping of Working Environment. / Broberg, Ole.
Proceedings of the XIVth Triennial Congress of the International Ergonomics Association and 44th Annual Meeting of the Human Factors and Ergonomics Association, 'Ergonomics for the New Millennnium'. Vol. 2 Santa Monica CA: Human Factors and Ergonomics Society, 2000. p. 16-19.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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Broberg O. Design of New Food Technology: Social Shaping of Working Environment. In Proceedings of the XIVth Triennial Congress of the International Ergonomics Association and 44th Annual Meeting of the Human Factors and Ergonomics Association, 'Ergonomics for the New Millennnium'. Vol. 2. Santa Monica CA: Human Factors and Ergonomics Society. 2000. p. 16-19 doi: 10.1177/154193120004400804

Design of New Food Technology: Social Shaping of Working Environment

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