Abstract
This paper describes an ongoing multidisciplinary research project which is developing and prototyping a new food service for older hospital patients. This is a multi-faceted project combining the skills of designers; food sensory scientists; dietitians; medical sociologists; ergonomists and technologists with a diverse group of end users and stakeholders to map the existing food service and identify opportunities for re-design. This paper describes how three design methods/tools conventionally used by designers have been adapted and used to collaborate with colleagues from different non-design disciplines.
Keywords
Multidisciplinary; design methods; design tools
DOI
https://doi.org/10.21606/servdes2010.1
Citation
Teal, G., Macdonald, A.,and Moynihan, P.(2010) Adapting service design tools to facilitate interdisciplinary research collaborations, in Holmlid, S., Nisula, J.-V., & Clatworthy, S. (eds.), ServDes 2010: Exchanging Knowledge, 1–3 December, Linköping, Sweden. https://doi.org/10.21606/servdes2010.1
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Conference Track
Research Papers
Adapting service design tools to facilitate interdisciplinary research collaborations
This paper describes an ongoing multidisciplinary research project which is developing and prototyping a new food service for older hospital patients. This is a multi-faceted project combining the skills of designers; food sensory scientists; dietitians; medical sociologists; ergonomists and technologists with a diverse group of end users and stakeholders to map the existing food service and identify opportunities for re-design. This paper describes how three design methods/tools conventionally used by designers have been adapted and used to collaborate with colleagues from different non-design disciplines.