Experience-driven design: seminar and workshop
Seminar and workshop on “Experience-driven design”, Friday November 24th, 2017 at 12-16.
On 24th of November 2017, South-Eastern University of Applied Sciences and the “Smart well-being and food services for the future” project are organizing an international seminar and workshop on the topic of experience-driven design of products and services. The participants of the event will learn how understanding customer and user experiences can be a valuable asset for anybody working with design or development of products and services. What is more, the participants will gain insight into how different kind of experiences can be designed for.
The event consists of open lectures and a workshop for about 20 participants.
Who is the seminar and workshop intended for?
The event is intended for participants from companies, educational institutions (e.g. RDI personnel, students) or providers of public services. Anybody interested in the topic of the seminar can participate. One of the lectures has a specific focus on food design. The language of the seminar is English.
The main speaker of the seminar and the instructor of the workshop is Associate professor Rick Schifferstein from Delft University of Technology, the Netherlands.
Place: Mikpoli Building, South-Eastern University of Applied Sciences, Patteristonkatu 3, Mikkeli, Finland
Date: Friday, November 24th 2017.
Seminar, Mikpoli-sali (auditorium):
12:00 Opening and introduction to user experience research at Xamk, Timo Partala
12:10 Lecture ‘Product experience: definition, measurement & design’, Rick Schifferstein
13:00 Lecture ‘Food design: Past, present and future’, Rick Schifferstein
13:45 Break (coffee & snacks served)
Workshop (Wine class MD105, next to the auditorium):
14:00 Workshop on ‘Experience-driven design of products and services’, Rick Schifferstein
16:00 End of event
Note. We have agreed with the lecturer that the lecture slides will not appear online but they are available by e-mail upon request (email@example.com).
Both the lectures and the workshop are free of charge for all participants as follows:
- For the lectures, you can just show up, we have plenty of room in the auditorium (Mikpoli Hall).
- For the workshop, we can take about 20 participants, and an advance registration is required. Please register using this registration form on Wednesday, November 22nd at the latest.
Event organizer: Research manager Timo Partala, firstname.lastname@example.org
Description of Workshop ‘Experience-driven design of products and services’:
Designing nowadays often involves the development of a system, where products, websites and apps, venues and personnel all together determine the customer’s level of satisfaction. One way to make sure that all elements of the system contribute to a favorable customer evaluation, is by creating a coherent customer experience. In order to develop such an experience, you need a vision on the kind of experience you are aiming for. Perhaps you would like to support human health, but in what way? Do you want your clients to feel supported, challenged, relaxed, guilty, in control? Each of these strategies might address a different target group in a specific context. Which group would you like to address? And what does that imply for the way you shape and organize the service? Which touchpoints will you create that are likely to elicit the target experience? In this workshop we will work on the definition of the experiential design vision, and on ways to transform this vision into concrete product and service offerings.
Rick (H.N.J.) Schifferstein is Associate Professor at the Faculty of Industrial Design Engineering of Delft University of Technology. His research focuses on the factors that determine how people perceive and experience products, and how this information can be used to help companies design and produce better products. His topics of interest include (multi)sensory perception, food design, and experience-driven innovation. He contributed to more than 70 papers in international scientific journals, including Acta Psychologica, Food Quality and Preference, Chemical Senses, Materials & Design, and International Journal of Design. He is principal editor of the International Journal of Food Design, and co-editor of the books Food, People and Society (2001), Product Experience (2008), From Floating Wheelchairs to Mobile Car Parks (2011), and Advanced Design Methods for Successful Innovation (2013). With his company Studio ZIN, he facilitates workshops that stimulate the innovative and creative powers of people and organizations.
This seminar and workshop is funded by the Regional Council of South Savo from the European Union Regional Development Funds.