Support in the conception of future products of food dehydration to optimize the functions and facilitate the employment by the users.
It passes by the study of the context of use of existing machines in canteens and school kitchens, and the identification of the use scenario. But also by the understanding of the reference frame and the codes bound to the safety (prehensions, materials, colors, pictograms).
The purpose being to identify the sensory and functional bugs to present criteria of improvement and organize into a hierarchy the recommendations on the perception, the use and the integration of the future products as design specifications.
