China
Africa
Explore chapters and articles related to this topic
Workplace design, the physical environment, and human thriving at work
Published in Oluremi B. Ayoko, Neal M. Ashkanasy, Organizational Behaviour and the Physical Environment, 2019
Gretchen Spreitzer, Peter Bacevice, Lyndon Garrett
Office design regularly incorporates multi-sensory design features (Clements-Croome, 2005) whose affordances are intended to stimulate social connectivity. Coffee bars and other food spaces generate sounds and scents that trigger affective responses that are associated with prosocial behaviours. Scents and sounds (i.e. coffee grinding and brewing) can be used to create an atmosphere of hospitality that creates an association with the space and encourages people to use it in a community-oriented way (Davies, Kooijman, & Ward, 2003). An organization’s intent to build HQCs among employees may result in the placement of food and coffee spaces in central locations on a floor or in proximity to meeting areas or conference rooms so that they encourage employees to linger before and after meetings and engage in casual conversations. The scents and sounds produced in these spaces (i.e. the sound of coffee grinding or the smell of healthy food cooking) may be used to activate prosocial behaviours (Bradford & Desrochers, 2009; Herz, 2002) such as helpfulness (Baron, 1997) and vigilance (Warm, Dember, & Parasuraman, 1990).
The Grading and Quality of Dried Cocoa Beans
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
The calibration of persons’ perceptions is critical as part of initial and ongoing flavor evaluation training. Panelist drift is not uncommon among taste panels and having a factorial statistical sensory design with at least three repetitions that incorporate hidden reference liquors is a critical element to check for and manage this process. Calibration before tasting sessions is critical and takes the form of tasting sighted calibration control samples, whose attribute intensity scores have been previously decided upon from repeated tastings, at the start of each flavor profiling session. Replicating tastings of the same samples helps in dealing with a positional bias of sample ordering and managing carry-over effects after tasting samples. Calibration therefore requires appropriate reference liquors and chocolate samples, as well as following a rigorous palate cleaning protocol to prevent panelist fatigue. Group tastings of blinded reference samples followed by a discussion session is also another important approach in achieving and maintaining panelist calibration (Sukha et al., 2008; Sukha/Seguine, 2015; CoEx, 2017).
The Designer
Published in Miguel Ángel Herrera Batista, The Ontology of Design Research, 2020
The Sensory Design approach is relevant within architecture, interior design and design in general. Malnar and Vodvarka pose the following questions:What if we designed for all of our senses? Suppose for a moment that sound, touch, and odor were treated as the equals of sight, and emotion considered as important as cognition. What would our built environment be like if sensory response, sentiment, and memory were critical design factors, the equals of structure and [architectural] program?(2004: ix)
Flourishing workplaces: a multisensory approach to design and POE
Published in Intelligent Buildings International, 2019
Derek Clements-Croome, Briony Turner, Kay Pallaris
Drawing on product optimisation design, a multi-sensory design approach termed ‘synesthetic design’ offers an alternative to traditional visual sensory bias by providing the systematic incorporation of all five senses (Barrett and Barrett 2010). The aim of the synesthetic design is ‘to coordinate all sensations stimulated by an object in a manner that results in a pleasant, harmonious overall appearance while coinciding with the particular function(s) desired’ (Haverkamp 2012, 14). The term itself is derived from Greek, ‘syn’ indicates together and ‘aisthesis’, sensation. Unlike conventional design, it enables cross-sensory correlations and design strategy that caters for a systematic approach that optimises correlations between the senses.