Problem

 

This project aims to apply a method of innovation and design : design thinking. The subject was « Eat  well, cook soup and vegetables ». Therefore, we did a requirement analysis to well identified the users, their  habits and environments to lead to a detailed and tested design, through a full-scale prototype.​

 

The project, step by step

 

• The first part of this approach is the discovery step, itself divided into 4 parts:

  • ​Product analysis: a study of vegetables and  families of culinary and conservation products enabled us to better understand the universe in which our future product willintervene.

  • Environment Analysis: studies of kitchens and equipment lay-outs(including appliances), seasonal vegetables and establishing typical cooking recipes.

  • User Analysis: For this step we carried out several interviews (including of  a cooking teacher) and examined consumer purchasing habits  in order to identify the contents of a  "typical shopping trolley".

  • Analyses of Food preparation  situations: sequencing recipes, user tests, questionnaires, personae, scenarios and user journey maps have concluded this phase of discovery and allowed us to know more about the target and our future product.

• The second phase was conceptualization during which we concentrated our work on the future use of the product. It resulted in the scenario definition, story-boards and trends boards guiding the subsequent design.

• The next phase involves materialization. We defined the design lines and then, we were able to get into  creative research phase for pre-concepts and general design of the future product.

• Finally we were able to implement the project by highlighting the aesthetic and functional characteristics of the future product. With the production of a functional scale model 1, we were able to test our product with real users

 

The few pictures below illustrate certain phases of the project.