Dear Terry and Victor,
Thanks for a well-written, articulate post Terry, and thanks for your good comments, Victor. I am inclined in some respects to agree with most of what each of you has written.
If we genuinely respect the fact that design is an industrial or organizational capacity and a professional practice undertaken by teams of individuals, every who contributes to specifying the desired outcome participates in the design process, as does everyone who shapes the product or service to meet the specifications, and everyone who works to put the product or service in the marketplace.
These processes include many subsidiary research programs, and in some respect, many of these involve design research. There are also a wide range of production programs that lead to the final integrated product or product range.
There is one minor error in Victor's note. It is not the chemists who ascertain or define the bliss point, but rather the psychologists. The food chemists and food engineers provide trial products to meet the requirements that the psychologists define when they say, "Make it more [this] and less [that]." Or "Give it more [color] and less [crunch]." The psychologists test these different possibilities, refining them, and moving toward a bliss point, or a bliss range. In this sense, the psychologists design one important range of product specifications. The chemists, food scientists, and engineers then design products with specific properties that will meet product specifications.
Best regards,
Ken
Ken Friedman, PhD, DSc (hc), FDRS | University Distinguished Professor | Swinburne University of Technology | Melbourne, Australia | [log in to unmask] | Mobile +61 404 830 462 | Home Page http://www.swinburne.edu.au/design/people/Professor-Ken-Friedman-ID22.html<http://www.swinburne.edu.au/design>
Guest Professor | College of Design and Innovation | Tongji University | Shanghai, China
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