FQD-33806 Usability Research in Product Design

Course

Credits 6.00

Teaching methodContact hours
Lecture16
Group work21
Excursion (one day)4
Independent study0
Course coordinator(s)dr. ir. LPA Steenbekkers
Lecturer(s)dr. ir. LPA Steenbekkers
APJ Groen
Examiner(s)dr. ir. LPA Steenbekkers

Language of instruction:

English

Continuation courses:

Extended Essay, Thesis Consumer Technology and Product Use.

Contents:

This course aims at the usability of consumer products. Attention is given to the way insight can be gained into the wishes and needs of future users of the to be (re)designed product. The program of wishes and needs is addressed. Ergonomics of products and workplaces is another part of this course, especially the interaction between user and product. This implies that attention is given to both user and product characteristics in order to gain insight into the interaction between them.
In this course 'products' have to be interpreted as daily life consumer goods, that consumers come into contact with.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the design process of consumer goods and apply some of these elements in a usability research;
- understand ergonomic theories and concepts and the methods to perform ergonomic research (including usability studies);
- apply the above in the set up of a usability study;
- prepare, execute and report a usability study;
- judge consumer products on their ergonomic quality, given certain groups of users;
- formulate a program of wishes and demands for the redesign of a consumer product.

Activities:

- students follow lectures and actively participate in discussions on literature;
- in small groups do a usability research to study the way(s) of use of a consumer product;
- formulate a programme of wishes and demands for improvement of the studied product.

Examination:

Written report of the usability study.

Students obtain (0=insufficiënt, 1=adequate or 2=good) points for all activities and deliverables during the course (as explained during the first lecture). The total number of obtained points is translated into a mark for the course. If the final mark is insufficient (lower than 5.5) a written re-exam has to be made. The open exam questions are based on the lectures and the articles.

Literature:

Available at the first lecture.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFQFood Quality ManagementMScC: User-Oriented Food Quality1AF