Q: A communication platform establishing customer loyalty, using gratitude

Marqt is a supermarket located in the conurbation of the Netherlands. In fifteen stores they sell over three thousand products that fit their ideology; ‘making choices together with respect to our environment, the animals and our health’. Marqt enterprises the conventional grocery sector and tries to convey the above stated message by offering...

The development of an adventurous lighting product for Weltevree

The brand Weltevree positions itself in the market with a line of basic products people can enjoy and interact with. The products in the collection all fit a similar vision. ‘Weltevree is about enjoying the basic things in an honest way, delivering a quality experience for both you and your companions. The products are meant to be used and...

Developing a resting area that optimizes comfort and natural experience during recreational cycling

This report describes the process of my graduation project which is commissioned by the Civil Engineering consultancy agency Tauw (Technisch Adviesbureau van de Unie van Waterschappen). This graduation project was arranged by a research team at the faculty of Industrial Design Engineering, which work on the Nature Inspired Design methodology...

Introducing a social-emotional journey in the world of theme parks "An attempt to solve the revisit problem"

Research shows that current new attractions only have an effect for approximately two years on the visitor numbers of a park . In this project a new type of attraction was created, namely social-emotional journeys. Social-emotional journeys aim to be more sustainable and retain revisit attractiveness. The project tried to push the boundaries of...

Welcoming Insects at the Table: Designing a new Experience of eating Insects

This thesis documents the process of designing a new experience of eating insects for Westerners. By using the ViP approach, a research phase was carried out which revealed topics into food acceptance and choice, and the relationship between food, biology, psychology, and culture. Interviews were conducted to find out what people think of eating...

KiteSim: Designing a new interactive kite simulator

This report is written as a graduation thesis for the Master’s degree in Design for Interaction, Faculty of Industrial Design Engineering at the Delft University of Technology. It describes the process of researching, prototyping and evaluating a new interactive kite simulator, developed within a consortium of design firm Frank & Frens; the TU...

Designing for Lovable Services: Constructing emotional bonds between users and digital service offers

This project suggest a process to Design for Lovable Sevices, which are offers that promote and allow users to construct an emotional bond. The goal is to provide Fjord, a Service Design Consultancy, with a new approach to design services that aim for user engagement and retention. The challenge derives from two aspects: The growing number of...

Scoop: A multisensory way of relaxing on festivals

The aim of this project was to create a concept for a suitable relax object for Dutch festivals that offered a unique experience and would provide a successful and profitable entry to the festival market for the new company EventBeds. To understand the context, Dutch festivals were analyzed, underlying user needs to relax were explored, the...

Improving the welfare of farrowing sows: The design of nest building materials for breeding sows in farrowing pens in intensive farming

This master thesis shows the design of nest building materials for farrowing sows in intensive farming. The process and design are based on the way farrowing sows in nature build nests. The goal was to improve the animal welfare of farrowing sows by giving them the possibility of performing their natural nest building behaviour.

Sensemaking rituals: Developing a business vision for a new venture

The aim of this master thesis was to start a new venture in the shaving industry. It was concluded that the new venture creation process consists of three main phases; (1) exploration, (2) realisation, and (3) exploitation. The focus of this graduation project is on the first phase. The exploration phase is all about creating a vision for the...

Multisensory design in architecture: Concept development for a multisensory experience in a high school library

DP6 architectuurstudio developed a new high school building for the Sint Nicolaaslyceum in Amsterdam. First a multisensory concept for the library of the new school building was developed using the multisensory design approach from the faculty of industrial design engineering, Delft. The second part consists of a guideline for multisensory...

Developing a user experience research method for the Microsoft Dynamics UX team

This Research approach for Identifying Subjects’ Concerns (RIsC) for the Microsoft Dynamics UX team enables researchers to study emotional experiences and their ‘causes’; it identifies subjects’ personal product- and context- concerns involved in evoking specific emotional experiences.

Communicating "Homemade Cooking" through a new kitchen product.

This master thesis researched Homemade Cooking and how to communicate this experience through the sensory modalities. In order to find what the qualities of Homemade Cooking were and what kind of product would be interesting to develop three studies were carried out during this eight month thesis project: a contextmapping study (qualitative), a...

Communicating Replenishment in Packaging through a Multisensory Design Approach

Sponsored by the Consumer Science department in Groupe Danone France, this design project is aiming to use a Multisensory Design (MSD) approach in developing a new packaging for the ‘Replenishment’ platform in Danone water division. The main design goal is to create a particular drinking experience that could better communicate the most relevant...

Stimulating Energy Balance: Preventing weight gain among healthy young adults

Obesity is a problem. A problem that is easy to see on the streets and well covered in the media, yet it continues to grow. Why is that people are not able to maintain a healthy balance between diet and exercise and keep a consistent weight? Are it the fast food restaurants or the increasingly passive lifestyles of the Western world, or a...

Multi-sensory Design in Detergent Powder Product Development

We experience the world through all our senses. People’s evaluation on the product is the same. It is very hard to measure how powerful the detergent product is or how clean the clothes really become. We make all the judgment through the information we receive from our senses. ‘Simplest way, best result’ as the core claim of ‘Dirt is good’...