How can user experience be integrated into the design of a food offer adapted to senior citizens?
From the idea to the finished product
(workshop in English)
​2.00 pm - 3.30 pm
Workshop led by Clara Da Silva, Innovation Engineer at Vitagora
The senior market is a market of the future: by 2030, one person in six will be aged 60 or over. Ageing has an impact on biological and physiological functions, leading to a change in eating habits and needs.
To meet the needs of this population, from young seniors to the elderly, it is vital for companies to design products that take these changes into account, placing the user at the heart of their thinking.
During this round table, you will be given an overview of the methodologies for integrating user experience into your thinking, as well as the examples of two actors that have successfully developed a range of products adapted to the needs of senior citizens, from the idea to the finished product.
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Programme
-
A User Centred Design Approach to Food Serenity and Longevity
by Julia Kunkel, Director of the Food Design Lab at the Nantes-Atlantique School of Design -
How do you question your target to identify the key user?
by Anne Cazor, Founder of Scinnov -
From idea to launch, how to create a product offering that creates value
by Mathilde Gutty, Dysphagia Product Manager at Nutrisens
