文献一覧: 氏田壮一郎 (著者)

1 0 0 0 OA 炊飯器開発における「おいしさ」の形成

著者: 氏田壮一郎
出版者: 産業学会
雑誌: 産業学会研究年報 (ISSN:09187162)
巻号頁・発行日: vol.2016, no.31, pp.103-115, 2016 (Released:2017-04-03)
参考文献数: 14

The needs of the customer are often not clear at the time of product development. Indeed, customers themselves also do not recognize their exact needs, and discover them after purchasing the product. However, despite such imprecise circumstances, because of the need to have a presence in the market, companies are forced to proceed with product development and to make decisions at each stage of the development process. These decisions are made on the basis of a temporary definition of the customer’s expected needs. This paper examines the development of a rice-cooker. The development process involves making a series of decisions to define the subtle taste of cooked rice that is influenced by customer preferences. Specifically, we attempt to clarify the process of how the taste of rice cooked by the product is defined as delicious, how this is commercialized as a function of the product, and also the sustainability of the development process.Our qualitative research showed that deliciousness cannot be evaluated quantitatively, and that it is necessary to evaluate taste by human senses. In these cases, evaluation by humans is an integral part of product development. Testing and evaluating the prototype product relies on creating a dialogue between the designers and testers. Because of the ambiguous nature of the sensory needs that the design process seeks to fulfil, a trial-and-error approach is necessary, which is prone to result in redundancies. From this aspect, successful communication between developers and testers becomes significant, and for mutual understanding, a common language and shared sense are required.As more experience in product development is accumulated, trends of impressions in the market can be more easily recognized. The unspoken needs of the customer can be met through the recursive interplay between development experience and market reaction. Since experience in the market varies with each company, customer impressions of product benefit also tend to vary with each company.

2023-06-28 21:34:57
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1 0 0 0 共創のための共有手段と評価基準マッサージチェア開発マネジメント

著者: 氏田壮一郎
出版者: 研究・イノベーション学会
雑誌: 研究技術計画 (ISSN:09147020)
巻号頁・発行日: vol.36, no.4, pp.378-389, 2021-12-31 (Released:2022-03-15)
参考文献数: 24

This study aims to clarify the process of sharing and evaluating subtle massage comfort in the massage-chair development. As a result, the designers acquire sensory criteria while accumulating experience through new product development cycles. They evaluate massage action by the prototype function based on their experimental criteria. And many massage techniques are realized as the state of components or digital codes and are shared within the development department. By combining them, new massage functions are multiply created. At the final stage, the development manager evaluates the prototype massage function and totally optimizes to enhance the comfort of the product. From this case, it is clarified that this massage function development is the process which involves both manipulating the realized part and evaluating the massage action based on the shared experimental criteria.

2022-03-23 14:44:56
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1 0 0 0 OA マッサージチェア開発における価値形成プロセス

著者: 氏田壮一郎玉田俊平太
出版者: 研究・イノベーション学会
雑誌: 研究技術計画 (ISSN:09147020)
巻号頁・発行日: vol.28, no.3_4, pp.292-302, 2014-02-26 (Released:2017-10-21)

製品開発において価値形成は,重要な経営課題である。価値形成には,顧客ニーズに合致した便益を製品の中に同化するプロセスが必要であり,市場の顧客ニーズを認識する過程が重要となる。本研究では,価値形成を実現する手法を探るため,「もみ味」という感覚的で曖昧な便益を実現するマッサージチェアの開発プロセスを分析した。事例分析の結果,「共創同期プロセス」と「仮想顧客同期プロセス」の二つの開発モデルに分類することができた。前者は,試用者などの共創相手とともに開発を行うことで正確な顧客ニーズの把握を目指すプロセスである。後者は市場に精通したマネージャーが仮想顧客となり,そのイメージに基づき価値形成を実施するプロセスである。この両プロセスの違いは顧客ニーズを収集する対象にあり,共創同期プロセスは共創相手に仮想顧客同期プロセスはマネージャーにその収集対象を設定している点である。市場における顧客ニーズとの乖離のリスクを回避する場合は共創同期プロセスが有利であり,革新的な製品開発や短期間に低コストで開発したい場合,仮想顧客同期プロセスが効率的である。