FQD-33806 Usability Research in Product Design


Credits 6.00

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

Language of instruction:


Assumed knowledge on:

FQD-23306 and/or YSS-20306 or similar.

Continuation courses:

Thesis FQD Consumer Technology and Product Use.


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 formulation of design requirements is addressed. Attention is given to ergonomics of products, especially to the interaction between user and product. This implies that both user and product characteristics are discussed in order to gain insight into the interaction between them.
In this course 'products' have to be interpreted as daily life consumer goods or services, that consumers come into contact with.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- describe the design process of consumer goods;
- explain ergonomic theories and principles necessary to assess the usability of a product;
- apply methods to perform ergonomic research (including usability studies);
- apply the above in the set-up of an usability study;
- prepare, execute and report a usability study;
- judge consumer products on their ergonomic quality, given a certain group of users;
- formulate design requirements for the redesign of a consumer product.


- 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 design requirements for redesign of the studied product;
- half day excursion to a representative organisation.


The mark for this course will be based marks for specific parts:
- the research proposal (30%)
- the final report (50%)
- the feedback given (10%)
- the role of moderator in the discussion (10%)
Students are asked to hand their best performance in giving feedback to be marked. All other feedback forms are randomly checked.
In order to pass, all marks should be at least 5.5. When a student doesn’t fulfil these requirements a written exam about the literature needs to be taken.


All course materials will be provided on Brightspace

Compulsory for: BBCManagement and Consumer StudiesBScB: Spec. B - Consumer Studies1AF
Restricted Optional for: MFQFood Quality ManagementMScC: Spec. C - User-Oriented Food Quality1AF