USER EXPERIENCE REPORT

DG304
DESIGNING FOR
THE USER EXPERIENCE
MANUEL SUAREZ
DAVID KAPPE
JOANNE PEK

2
TABLE OF CONTENTS
3
4
8
48
55
WEEK 1
jordan’s pleasures
maslows herarchy of needs
WEEK 2
diary
case scenario
storyboard
WEEK 3
storyboard 2.0
personas
concept story
sessions
WEEK 4
thematic anlalysis
group sessions results
WEEK 5 & 6
final concept story
conclusions
individual reflections

3
jordan’s need pleasures and
pleasures of appreciation
Need pleasures are driven by a negative motivation: pre-
venting to become discontent.
Pleasures of appreciation are driven by a positive motiva-
tion: experiencing some extra pleasure, no matter what
the current level of the contentment.
Jordan’s pleasures in relation to
Maslow’s hierarchy of needs
In Maslow’s hierarchy, the deficiency needs
are described, which are strongly related
with the need pleasures of Jordan. Namely,
the deficiency needs and the need pleasures
are both driven by the negative motivation of
preventing to become discontent. Except for
the need of self-actualization, that is driven
by the positive experience, and in that way
related with the pleasures of appreciation of
Jordan.
The need pleasures that belong to the phys-
io-pleasures mentioned in Jordan’s frame-
work of pleasures, are related with the
physiological/biological needs mentioned in
Maslow’s hierarchy of needs. Both the phys-
io-pleasures as the physiological needs derive
from the sensory organs.
Also the need pleasures that belong to the
socio-pleasures are related with the belong-
ingness and love needs. These pleasures and
needs derive from the relationship with other
people.
The need pleasures that belong to the psy-
cho-pleasures are related with the safety
needs, belongingness and love needs and es-
teem needs, in which emotions play a role to
satisfy them. At the same time, psycho-plea-
sures that are pleasures of acceptance, can
be related with the self-actualization need, in
which cognitional development play a role to
derive the need or pleasure.
Theideo-pleasureisrelatedwiththeself-actu-
alization need, in the way that people search
for competence and autonomy. However, the
ideo-pleasure goes beyond the self-actual-
ization need, because the ideo-pleasures are
also based on peoples values.

4
2 DAY DIARY
LEISURE DAY
WORK DAY
Wake up late: Autonomy-independent, pleasure-stimulation.
Go to Decathlon to see shoes: self-actualizing - meaning, security - control,
money - luxury, and pleasure - stimulation.
Siesta: autonomy - independence, pleasure - stimulation.
Clean my rooms and living room: autonomy - independence, competence - ef-
fectiveness, self-esteem – self respect.
Watch Real Madrid VS Barcelona: influence – popularity, pleasure – stimula-
tion.
Wake up very early: Competence – effectiveness.
Spend all morning in presentations/ meetings: competence – effectiveness,
self-actualizing – meaning, physical thriving – bodily.
Go to the gym and for a run: autonomy – independence, physical – bodily,
pleasure – stimulation, security – control.
Work on assignments: competence – effectiveness, self-actualizing – meaning.

5
CASE SCENARIOS
People at home will be able to eat food from all over the world. Food is programmed
all over the world and people at home download the programs and print them at
home. The programs are community based. Scientists and engineers are probably first
adaptors but eventually it should become like cooking when programming. Maybe just
doing minor alteration before printing each day. At first, in early stages of the tech, it
might just be for special occasions like fondue and stone grilling. You could have Ja-
mie Oliver memory cards with his recipes. Dishes would be very special, exiting new
textures and taste combinations. Enabling people to taste all parts of the world. Print-
ing is still very much a notion that does not directly sound comforting when speaking
about food.
Top print chefs will enable you to eat their creations at home. It might not resemble
wholesome daily food but it will be very interesting.
True avant-garde gastronomic top restaurants like el-bully use the printing technique
to build very special recipes to test the boundaries and limitations of the technique.
Do it yourself restaurant. You will be able to do alterations in dishes before they get
printed. You will have an ipad and have curtain levers to edit.
Some sweetshops will build truly inventive sweets. Sweets will cost a bit but they will
be editable on commission.
People will do workshops printing their own sweets.
1
2
3
4
5
6

6
CHOSEN CASE SCENARIO
People at home will be able to eat food from
all over the world. Food is programmed all
over the world, and people at home down-
load the programs and print them at home.
The programs are community based. Sci-
entists and engineers are probably first
adaptors but eventually it should become
like cooking when programming. Maybe
just doing minor alteration before printing
each day. Dishes would add to currently for
households available foods in being very
special with exiting new textures and taste
combinations. Enabling people to taste all
parts of the world. Printing is still very much
a notion that does not directly sound com-
forting when speaking about food.
We chose this scenario because, although
other scenario’s seem more plausible and
nearby in the future, this scenario gets into
the daily life experience of the user. Con-
fronting people with a truly very different
way of having dinner, doing a task that is
culturally fixed for some time now.

8
STORYBOARD 2.0
After the feedback, I chose to make the first
storyboard less specific, by leaving the im-
ages of a person at work out. Not everybody
works, so people could have difficulties by
identifying themselves with the storyboard.
I only showed them the image of a person
on a bicycle that thinks of food. After the
sessions, I learned that even this image
could have been less specific. One test per-
son did not recognize the situation, because
she was never hungry when she ride a bicy-
cle. Next time, I would just show a person
that thinks of food, so users can add in which
situations they feel hungry.
For the second storyboard, I chose to re-
place the image of a person with an iPad
kind of product. I added an image of a per-
son behind a table. I wanted to prevent that
people would think of a product the already
know: the iPad. I wanted to give them more
freedom in which functions the new kitchen
machine could have and how the interaction
with this machine would be and therefore
I showed the image of a person behind an
intelligent table.
The storyboards I used in my sessions:
JOANNE
STORYBOARD 1
STORYBOARD 2

9
Using Joannes experience with her first storyboard, I
decided to focus the first part of the storyboard slightly
differently. I changed the working environment to a sport
environment. The people that I used this storyboard with
had sometime experience this type of situation when after
making sports they felt hungry, for this it was easier for
them to continue with the storyboard and identify them-
selves with it.
The storyboard I used in my sessions:
manuel
STORYBOARD

10
After the feedback, I chose to make the first
storyboard less specific, by leaving the im-
ages of a person at work out. Not everybody
works, so people could have difficulties by
identifying themselves with the storyboard.
I only showed them the image of a person
on a bicycle that thinks of food. After the
sessions, I learned that even this image
could have been less specific. One test per-
son did not recognize the situation, because
she was never hungry when she ride a bicy-
cle. Next time, I would just show a person
that thinks of food, so users can add in which
situations they feel hungry.
For the second storyboard, I chose to re-
place the image of a person with an iPad
kind of product. I added an image of a per-
son behind a table. I wanted to prevent that
people would think of a product the already
know: the iPad. I wanted to give them more
freedom in which functions the new kitchen
machine could have and how the interaction
with this machine would be and therefore
I showed the image of a person behind an
intelligent table.
The storyboards I used in my sessions:
david
STORYBOARD 1
STORYBOARD 2

11
comparison different storyboards
JOANNE
MANU david
ADVANTAGES: No extra information
about the actions people do before
getting hungry, so people could identify
themselves more easily.
DISADVANTATES: Because the proposed
situation is less specific, people could
have troubles to imagine themselves in a
specific situation.
-Not all people could identify themselves
with riding a bicycle.
ADVANTAGES: It was a good approach
to find out how people would want the
device to work, concerning the interface.
DISADVANTATES: The shape of the prod-
uct is already determined (a table) which
reduces the possibilities people do come
up with.
ADVANTAGES: The storyboard was a
good first try. It led us to the insight of
even better personalization of our test.
DISADVANTATES: The storyboard shows
a person sitting behind his or her desk
and cycling home. There are people that
cant relate to this everyday scene. Our
vision was to get as personal as possible
so this was not ultimate.
ADVANTAGES: People do not immedi-
ately think of a medium they already
know: an iPad.
DISADVANTATES: The shape of the prod-
uct is already determined (a table) which
reduces the possibilities people do come
up with.
STORYBOARD 1 STORYBOARD 2

12
PERSONAS
JOANNE
Persona 1: The busy business lady
Lydia van der Wal
30 years old
Working at the a lawyer’s office
Lives in Amsterdam
Hobbies are reading magazines and chatting
with friends on the terrace.
“I want to get good, varied dinners”
Lydia works fulltime at the lawyer’s office in Amsterdam. When she has a busy period,
she eats her dinner in the restaurants of Amsterdam. She earns enough money to do
so, and she likes to vary dinner. The kitchen in her house is barely used. Cooking is
not something she wants to spend much time on. When she cooks, she makes some-
thing that needs little preparation time and is easy to make. Her cooking skills are not
sufficiently developed to make a more extended dinner and to try out new combina-
tions for dinner. If she could get the most delicious and extensive food served, why
would she cook by herself?
Values: Independency, efficiency and self-actualization.
Source image: http://www.essentialkids.com.au/preschoolers/preschooler-education/wiggles-shake-
up-female-backup-dancer-joins-as-three-members-retire-20120517-1yt3z.html

13
PERSONAS
JOANNE
Persona 2: The elderly lady
Sascha Leinze
75 years old
Widow
Lives in her apartment in Eindhoven
Hobbies are listening to classical music
and to receive visitors like her children
and grandchildren.
“It becomes difficult to keep the overview
in the kitchen”
Sascha has cooked her whole life. As little child, she helped her mother in the kitchen,
and later she prepared food for her own man and children. She has good developed
cooking skills and she knows a lot of recipes by heart. Cooking is something that is
part of her everyday tasks, and she has good nor bad feelings for cooking. Cooking is
something she has always done, and will always do. However, the latest years it be-
comes more difficult to keep the overview in the kitchen. She forgets if she already
have turned the furnace on and where she has put the saucepan. She feels uncertain
about this and does not dare to make her extensive, delicious dishes anymore. She
would like to keep preparing her own food, but she has her doubts if she keeps able
to do so.
Values: Caring, bonding, connecting, surveyability, independency.
Source image: danrouthphotography.blogspot.com

14
PERSONAS
DAVID
The following persona’s are based on almost complete fantasy they have barely any
ground in reality in any way. Human values are taken and a story is thought up around
them. The shame of it being fictional is that they have to be tested to in any way be
powerful input for a design sequence. They will now add to a hypothesis. To verify
what is learned from actual user testing.
Peter sees it as the most convenient, and
clean kitchen ever
Peter: “To be honest I hate doing the dishes.
My parents would always make us do it and
when we had done something bad we would
have to do it for a week. I would love to get
fully rid of it. Of course I have a dish washer,
but I still have to clean the kitchen, the pans
and the furnish. But you would probably still
have dirty dishes right? Haha… you should
also take care of that.”
Jack sees it as ultimate health controller
My name is Jack “I am kind of an athlete,
haha. Did you know I ran a marathon in un-
der 2:30?!” So although I am not an absolute
top athlete, I need to balance what goes in. I
mean, I can really feel it in my performance
and in my body when I have eaten Mac Don-
ald’s. I try to effectively balance eating just
enough proteins, calories, fats and fibers as
much as I can. This could be for me the opti-
mal way to have tasty, interesting and chang-
ing dishes. I could see my food being a more
constant factor in my diet and sporting pro-
gram, leading to even better results.
Laura sees it as optimal supporter of cooking
abilities
Laura feels not in control over her own dish-
es. The consistency, the combinations of in-
gredients, the taste, and textures are often
not spot on this frustrates her. She does not
have the natural feeling for it and she was not
brought up a kitchen princess. Somehow she
does not have the urge to put an amazing load
of effort in developing her skills. She sees this
machine as a solution to easily control this
and in this way feeling able to put a good dish
on the table for the people she loves. “They
will be happy and I will be happy!”
Jeroen sees it as ultimate lazyness and feel-
ing supported
Jeroen has no affection with cooking what-

15
PERSONAS
DAVID
soever. He laughingly sais: “I have no special
interest in eating veggies and fresh ingredi-
ents”. Eating is to be full and serves as fuel
as long as it tastes good. “With this machine
I would have my own personal chef and I
would love it.”
Gerard sees it as help in the kitchen to pro-
vide the food
I am older now and I have never cooked for
myself. She always did. Now she is gone I can-
not develop the skills for it. I always boil an
egg. Could this machine enable me to make
food for myself?
Suzanne sees it as ultimate relief takes a
care out of her hands.
Suzanne: Cooking is important because the
family deserves a good meal but my work
does not allow me to put a lot of effort in it.
Sometimes I love to slave away in the kitchen
but mostly my interest is with other things.
If it were possible that somebody else would
cook a good variety of healthy food for us this
would be amazing.
Wouter sees it as most special experience
every day, the real foodie
Wouter sees himself as the real nerd, a hob-
byist or as he calls it a chef or food engineer.
He belongs to the avant-garde and has his
own blog. He prides himself in having mas-
tered the tool in every single aspect. He can
literally sculpt the most wonderful variety of
dishes tasting like they come from the mag-
ic master el bully himself. “I started cooking
in college, it would always be good with the
ladys.” He spent many weekends to find the
newest ingredients available and the new-
est techniques. Also he has a friend who has
written a bit programming for him so he can
add bubbles to his own special sauce. “Food
is very important! So in many ways this is the
ultimate creative process.”
Yasmin sees the machine as additional cook-
ing device. How can she see it as a full chang-
er. Combination between old and new
Marcel sees it as the most ultimate and ful-
ly equipped kitchen ever, all tastes, textures,
looks possible

16
PERSONAS
DAVID
John thinks caring about food is feminine. It is not a job for men. The
machine does what he does not need to do.
Person sees it as a way to eat something different every day
Person sees it as ultimate time saver
The personas are not very realistic because they are all based on just
one value. There are combinations possible and real life will show these
combinations and examples.

17
PERSONAS
MANUEL
PERSONAL PROFILE
KK works for a housing agency full time.
Often he has to work 7 days a week,
depending on how the sales are going.
His schedule is very unpredictable. He
has been married 2 years and his wife is
3 months pregnant. She works as a nurse
and she usually gets home earlier that KK
does.
KK enjoys sharing meals with his wife,
but with his constant change of schedule
he barely can share two or three meals
a week with her. He is working hard this
year because he wants to get promoted
to a position that he can work less and
spend more time with this wife and fu-
ture baby.
His wife loves cooking but since she never
knows when KK is coming home, she usu-
ally leaves what she has cooked that day
on the table and let his husband see it
when he comes. The meal is always cold
and not as good as if it was just made.
KK does not like having supper alone, but
usually when he comes his wife is already
in bed. KK believes that heating his food
in the microwave takes the nutrients
away from the food, so he has to either
put it in the oven or heated up in a pan.
This gets KK very frustrated.
Kevin Ketler

18
PERSONAS
MANUEL
BACKGROUND
- 30 years old
- Comes from a low class family
- Believes in hard work
- His mother died when he was 15
- Likes to spend time with his dad and his
wife
ATRIBUTES
- He is not happy with his body since he
has no time to work out
- He expects his boss will recognise his
work soon
- He used to play video games, but now
his wife beats him in FIFA
- Wants to surprise his wife with a meal
he used to prepare when they use to
date
- He still remembers the smell of fresh
cookies made by his mom.
CUSTOMER NEEDS
- Would like a system that he could cook
a meal digitally and have it ready the day
after for his wife, while he is still at work.
- Would like to implement smell in the
interface of a digital cooking device.
- Would like to have a app in his phone
to know what will be his dinner when he
gets home and time it so its fresh when
he gets home.
Kevin Ketler

19
PERSONAS
MANUEL
PERSONAL PROFILE
Mervin used to be a semi-professional
tennis player. When he was 12 he moved
to a different city to a high performance
tennis centre. There, Mervin and 15 other
kids had one cook that made them all
their meals. After several years, he start-
ed traveling with his coach around Europe
to play tournaments. At the beginning he
loved the room service from the different
hotels, but after 3 years of traveling the
got sick of it and just had sandwiches for
dinner. When he turned 21, the spon-
sors went away and he couldn’t afford to
keep competing so he moved back to his
parents house for one year where all he
did was tennis coaching. Now, with the
money he saved he moved to London 4
months ago and it trying to learn English
to get to the level he needs to get a full
scholarship in the US.
BACKGROUND
- 22 years old
- Comes from a mid class family
- He lives in London with one other friend
in the flat
- He is starting a relationship, but he
doesn’t want to get too attached because
next hear he is expecting to go to USA
and he heard that American girls are
amazing.
- He appreciates good food, especially
lasagne. But he has no patience to make
an elaborate meal.
- He does not like vegetables or other
green things on the plate.
- He always had someone else to cook for
him.
Mervin Simpson

20
PERSONAS
MANUEL
ATRIBUTES
- Is tired of fighting and often stays home
all day doing nothing
- He is jealous from his younger sister,
he believes that she gets everything she
asks and his parents never spend money
on him.
- He would like to be a good cook, but he
doesn’t want to show his parents be-
cause he wants them to feel guilty be-
cause they never told him how to cook
- Whenever he starts to loose control of
something, he often turns around and
leaves that behind.
- He loves watching the cheese get toast-
ed when putting a pizza in the oven.
CUSTOMER NEEDS
- Mervin doesn’t want to think too much
on what to put on a meal, he would like
a system that measures his mood, and
depending on how he feels the machine
would cook one meal or another.
- He would like to have a machine that
shows the process when making a meal,
transparent material so he can spend
time observing the “magic”
- He wants a machine that can previous-
ly cut the meal in pieces so he does not
have to cut anything, just grab and eat,
while he watches X Factor.
- Since he doesn’t like hovering every
time he eats something, he wants the
food not to have crumbs
Mervin Simpson

21
PERSONAS
MANUEL
PERSONAL PROFILE
Kelli is married to a very powerful busi-
nessman. Her husband has accepted a
job as CEO of a big company, but unfor-
tunately he has to work in a different
country. He comes during the weekends
to see Kelli and their three daughters.
She doesn’t need to work because with
the money her husband make, they have
more than enough to live a very confort-
able life.
Kelli comes from the USA and tends not
to trust people very much. She has a girl
working full time at her house taking
care of the kitchen and the 3 girls. The
girls play volleyball with the school team,
golf at a private club and they also go to
swimming lessons. Kelli spends all morn-
ing working out in the gym and running.
She likes to be very fit and feeling good
with her body.
Now that her daughters are growing up,
she doesn’t need a girt to take care of
them and the girl she had full time had a
better job and left recently.
BACKGROUND
- 41 years old
- Comes from a high class family
- She loves her husband and have con-
stant contact with him through whatsapp
- She has always loved to go to expensive
restaurants although she does not appre-
ciate that much the food, she just likes it
show high status.
- In important dinners, she always gets
a private cooking staff to come to her
house and cook.
- She is starting to feel interested about
cooking since her daughters like to cook
pastry in the weekend, when they don’t
compete in the sports they practice.
Kelli Robertson

22
PERSONAS
MANUEL
ATRIBUTES
- Kelli doesn’t want to hire someone full
time just for cooking because she doesn’t
trust strangers to come into her house,
and is very negative with recommenda-
tions from friends.
- She wants to know what their daugh-
ters eat and if its good for their growth.
- After going to the gym, she usually calls
a restaurant where they know her and
make them cook for her and take the
meal to her house just on time when she
arrives.
- Since she has three daughters and on
the weekends they all do different sports
competitions, she never gets so eat with
all of them, expect some Saturdays for
dinner.
CUSTOMER NEEDS
- Kelli wants a system that is synchro-
nized with her iPhone that can smartly
create healthy and varied food for her
daughters. She always wants to keep up-
dated with what they eat at school and
not to repeat a meal in 10 days.
- Kelli would like the system to contact
her when she is away, to as her if she
approves the meal that their daughters
want, the system will only go on if she
approves, automatically it shows other
several suggestions that are most suit-
able for her girls on that meal.
- Since Kelli spends most of her time in
the car on the weekends, traveling with
the girls taking them to competitions, she
would like to have a small platform inside
the car that can deliver some energetic
food with fast digestion for the girls so
they can be hydrated and full of energy
right before their competition.
Kelli Robertson

23
CONCEP STORY
Olle is hanging around on the couch and discovers he is quite hungry and
wants to eat something. He wants to make a nice meal, without putting too
much effort in it.
Therefore, he walks to a high table. The surface is a screen and is white at
first. While he leans on the surface, all kinds of textures and flavors appear
on the surface. He can choose what kind of texture and flavor he wants by
making “grab” movements in the air above the table. He starts combin-
ing the textures and flavors on the table, shapes them and colors them by
making the natural cooking movements in the air. He feels in control and
feels able to make very nice food. He can develop himself in designing his
food more precisely and he can keep making new combinations, which
strengthens his creativity. When he is finished with combining and shaping
his meal on the table screen, his food design is made in a kitchen device and
he starts enjoying his nice meal. He likes that he has his own designed food
that tastes good, and did not take too much effort to make.

24
PILOT SESSIONS
MANUEL
For the pilot sessions I already started using the storyboard. I did the
sessions with 5 different users. Instead of having myself telling them
what to do I gave them the freedom to design their own 3d cooking
machine. My main goal, was to see how they would react and see what
where their preferences. The storyboard was half full, so they all could
get in the situation and have a better the concept. Since the storyboard
was about making sports, all of my users had at some point of the near
past gone through that situation. I had very good insights and ideas
about how the users wanted to use them and why, this made me realize
some of the weaknesses of our concept or some of our strong points.
Here I show pictures of the results of the storyboards:

27
I recorded two pilot sessions, since I realized that I was missing a lot of information by
not recording the first three. Here are the recordings:
USER 1
I ask the user how important is the food
he eats every day. For the user the food
is a need and does not link it too much as
something you can get much pleasure out
of.
He is more interested if the food is
healthy or not, instead of looking for
something he enjoys eating.
I ask why he doesn’t see the food as
something he can get pleasure, he says
that of course he gets pleasure but now
at this stage of his life where he studies
and sports a lot he leaves the “enjoyable”
food for special occasions.
He defines his meals just in breakfast,
lunch and dinner; the rest is just small
snacks. That explains why he would prefer
an interface that gives you a starting point
of which meal is he going to have.
He likes the feeling of touch screen, but
he says that since he does not like to cook
that much he would care if he had to do
this the rest of his life. I ask if he would
prefer to have both experiences, touch
screen but with 3D visuals so he could
give them shape. The user just likes the
smoothness of the touch screen.
Then, the user draws in the next step a
way to choose different ingredients and
with different amounts. He says that he
would also like to choose the level of
cooked each ingredient would have. I ask
why does he goes for separate ingredients
instead of choosing a whole recipe, he an-
swers that in the recipe most of the time
he doesn’t really believe all the nutritional
facts and by choosing an ingredient one
by one he can keep track of that with
more precision.
The user does not say much about how
the execution of the making the food
physical. He just says that he would like it
to send the file to the printer machine like
a normal file we send to a normal printer
so print documents. I ask why does he
prefer that, but his answer is not very
clear, he says that he cannot imagine oth-
er way of creating something made from
a digital interface.

28
USER 2
I ask the user if she likes and enjoys
food, she answers that she loves
food. I now focus the next question
about what is the favourite tool for
her to cook; she says that she enjoys
making cupcakes and then put the
in the oven.
I as her to start drawing on how the
interface would work if she had a
big touchscreen to design her own
meals. While she is drawing she
states that she like traditional rec-
ipes but sometimes she gets tired
especially on how they look. She
does not want to experiment too
much with flavours, but with colours
and shapes. She also finds it import-
ant to have Internet access where
you can see other recipes of other
people that used the same cooking
system. I ask why, she finds cooking
a very social experience where can
bring people together.
Moving on to the next step, I ask
her how would she like her food
to be made within this system, she
answers that it would be creative in
a way that she can physically give
shape with her hands to the meal
through a 3D hologram with a basic
template.
She imagines the machine to be like
a big box with a screen on the side
that has all the touch experience.
This box can be compared with the
machine that makes minced meat,
that she puts the ingredients on
one side and on the other side the
final product comes out. I ask why
she prefers to place the ingredients
herself instead of having the ma-
chine make them, she ways that at
least there would be some tradition-
al experience within the cooking;
this is going to the supermarket and
choosing the ingredients herself.

29
PILOT SESSIONS
DAVID
In my pilot sessions I asked people about their current experience with
cooking. Their likes and dislikes, in essence what they felt was valuable
and not so valuable to them in their current situation. Then working
towards the concept asking them about printing food and how they
would see this working for them and how they would see daily use.
These are small transcripts of the first sessions.
Student one
He likes to cook every day. He loves spend-
ing time in the kitchen and he loves fresh
ingredients. He does not like the thought
of microwave meals. He could see himself
implementing the machine much like he
would do witTh every other cooking uten-
sil. He could see himself creating parts of
a dish with the printing machine. However
he would not like the machine to make his
entire dish. This proved for then also due
to shortage of information a showstopper
working towards an everyday full utensil.
Themes
Fresh ingredients
Integrated in current cooking
Liking the cooking process
Not having whole dish printed
Daily machine as cool extra
Student two
He really does not like to spend time in the
kitchen and sees it as time that could be
spent doing other things. He sees cooking
as a chore. He does like microwaved food.
He sees it as easy tasty and it makes him
feel full. He does not really care about fresh
ingredients. He could see the machine be
very useful for he could spend no time on
cooking and still eat whatever he wanted.
The influence in cooking would increase for
him.
Themes
Being able to eat what he wanted, “being
able to cook”.
Having something different every time
No time spent on cooking, doing thing he
likes,
Seeing cooking as a chore
Not caring about fresh food
Eating for fill
Daly machine use is a door to being cooked
for and eating tasty food that you choose
yourself

30
Joanne
Enabling competence perspective.
She has difficulty with making tasty
dishes for herself. She sees the ma-
chine as something to help making
tasty and good dishes, good every
time. She does not like the thought of
printed food and certainly not every-
day. The quality must resemble current
foods. Losing fresh foods is a problem.
Themes
Enabling her to serve a good dish,
Made well
Tasty
Fresh foods
Daly machine use is not ok because of
unnatural not fresh foods
Learned
I learned from these first quick sessions
that my approach worked really well.
The amount of data and the depth of
the answers for just five minutes inter-
view is amazing. This was al very un-
structured so I would have to improve
on this to be able to make a good com-
parison between data later on. Also in
the next tests I made an appointment
and took far more time for the inter-
view. I used the questions that seemed
powerful in this sessions and I took the
approach to personalize the sensitizing
story as far as I could to the next ses-
sions.

31
PILOT SESSIONS
JOANNE
I chose to do a pilot session with a friend, because I had few time
to arrange a meeting with another group before I had my real ses-
sions. I learned two important things in the pilot session: I formu-
lated the concept with the term “intelligent table”. However, the
concept was better understood by using the term: A table that
could help you with everything during the preparation of food
in the kitchen. The other thing I learned was that people found
it more easily to first start talking about a dinner that was very
nice, instead of a dinner that was less than expected. Therefore,
I switched the order of situation 1 (a bad meal) and situation 2 (a
good meal when you had to rush) in the interview.

32
SESSIONS
MANUEL
After my pilot sessions with the storyboard I decided to run interview ses-
sions already knowing what I wanted to get out of that interview. The pilot
sessions gave me useful information, but it was not very much focused on
the purpose of the CCS. The interface was a useful thing to find out but now
it was not the best moment to dig deeper into that surface. I did a thematic
analysis with the pilot session to have a clearer idea about what was the
information I wanted from my users for the sessions. I did two interviews,
one with a 24 year old Dutch computer engineering student and the other
one with a 40 year old woman that works as a nurse.
SESSION 1
Do you want printed food?
Depends on a couple of parameters: Is the
food still natural? If it’s not natural I don’t
want 3D printed food.
What do you call natural?
Honest products, with no e-numbers, no
additives.
How do you usually cook?
I start with two or three ingredients, and
then I decide the flavour or taste. I don’t
want something with nuts, because of aller-
gies.
Is it more important for you the ingredients
and the flavours than how the meal will
look?
Yes, I also like going to restaurant and see
nice presented food but most of the stu-
dents won’t make his dish look like in a
restaurant.
So when you go to restaurants, you give
more importance to how it looks rather
than its ingredients and how healthy it
might be?
Yes, when I go to McDonald’s or other
restaurants I don’t care about the quality, my
expectations regarding quality are lower, but
I adapt to that.

33
Are McDonald’s burgers still tasty for you
even though they are not healthy?
They are less tasty than a burger that I will
cook at home, but its quick, easy and cheap;
those facTTtor also play a role when eating
food.
When you go to the supermarket, which are
your parameters when choosing your food
products?
I try to avoid buying these packages that
you have to just put water and its ready in a
short amount of time.
Then you prefer spending more time cook-
ing?
I don’t decide the time of cooking; the food
decides the time. I don’t care about the
time.
What happens when you are in a hurry?
Would you still be making self-made elabo-
rate dish?
Yes, but maybe not spending 2h cooking but
15-30min cooking. That’s possible, the dish
will not be as tasty but it will still be good
and healthy.
What is the core of you wanting to eat
healthy or cooking elaborate dishes?
I have a mother that is vegetarian and all her
life she has been buying biological products,
my GF is also semi-vegetarian and my sport
life have all contributed for caring about
healthy food. As a consequence I like to
cook.
If your mom or GF wouldn’t have been
vegetarian do you think you would still like
that type of food?
Yes, I think so. But them being vegetarian
gives me more possibilities of cooking. Be-
cause having them sharing meals with me
helps. Maybe if I would have been with
somebody that likes fast food I maybe adapt
to what they like.
Is your decision based on the people
around you?
They have a strong influence. If it’s in my
house I have complete influence to oth-
er people, but when I go to other peoples
house I adapt to what they eat.
What happens when you invite people to
your house and they bring frozen pizza?
Would you eat that?
Yes, because I consider that a generous offer
and the social aspect behind it is more im-
portant that the food.

34
SESSION 2
Do you consider food an important part of
your life?
Yes. Two main reasons why; pleasure I have
eating, and I consider it very important to
my own health.
Which parameter is more important for
you: pleasure or healthy eating?
Healthy eating first, a couple of years ago it
would have been pleasure. Now when I eat
something it has to be because it’s healthy,
before I did not care if it was healthy or not.
But you will still be eating things that you
like? Or would you eat something that you
don’t like the taste but it’s healthy for you?
I would always eat something that I like, be-
cause the things I don’t like I know I can eat
other things with the same nutritional facts.
How do you know that what you are eating
is healthy?
I know it’s healthy because I buy the ingredi-
ents from the supermarket myself having a
look at the nutritional facts, I cook it myself
and eat it calmly and with a good environ-
ment.
Do you prefer buying ready-to-cook food or
cooking yourself?
I prefer cooking the food myself.
But when you buy cooked food why do you
do it?
Because where I buy it I know in which
conditions the food was cooked, I have seen
that they cook with olive oil and specially
because they use similar ingredients as I use
for cooking.
Isn’t the real reason a matter of saving
time? Since you said you prefer cooking
food yourself?
Yes, the main reason is because I save a lot
of time, and also because in my opinion the
quality of the food is similar to the one I
cook.
Would you the food from a machine that
would be able to cook the food that you
like, with the quality as you liked and still
very healthy?
Yes, as long as it’s with the same ingredients.
Then cooking your food it’s not as import-
ant as the end result of the dish itself?
If I had the choice of not cooking, I would
rather do other things as long as the food I
eat is the quality and as healthy as I want-
ed. I mean, if I had the money to have
somebody to cook at my house everyday
that would be great. I EAT FOR PLEASURE, I
DON’T COOK FOR PREASURE.

35
What is the main reason of cooking then?
Why spending that much time?
I do it for the end result; I don’t enjoy cook-
ing as much as the end result, which is a
tasty and healthy meal. But if I could, I would
have someone to cook for me at home with
my ingredients.
When you invite people home, do you buy
food or cook yourself?
Depends of the level of confidence and re-
lationship with my guests, if I have a strong
relationship I will cook myself because is a
more personal way to show how I care. If
my relationship with the guests is not that
strong, maybe I would buy some food.
If you are a guest in another house, and
you get served not very natural and healthy
food would you eat it?
I would eat it because if not would be impo-
lite.
Do you go often to restaurants? Why?
I don’t go very often, the main reason is be-
cause the food is bad and the second reason
is because even though I don’t cook, it takes
much more time than cooking and eating at
home.
Do you consider also having dinner out re-
lated to social relationships?
Yes, Is also one of the reasons why. The so-
cial part is also very important.
When you say that it is not healthy is it be-
cause you don’t know what is in the meal?
Yes, I like to know every ingredient I eat.
In the daily basis, do you give big impor-
tance to variety within your meals?
Not really, if its cooking for myself I don’t
mind cooking a big meal and having it for 3
or 4 days. When I have to cook for someone
else, then I make sure there is enough vari-
ety.
When you cook, you cook thinking in the
end result? Or you do it to become a better
cook every day and improve your skills?
I don’t have any challenge to become a bet-
ter cook; I do it to have a good meal. I know
how I like the meals and I know what I am
good at so that’s it. Of course I always try my
best but my goal is not to become a better
cook.
When you are watching TV and there is a
food program, do you watch it to learn new
recipes?
Yes, I like learning new stuff but its not one
of my priorities. Sometimes when there is
a conversation about food I am proud that I
know certain types of recipes.

36
SESSIONS
DAVID
The setup for my test was to arrange an in-
terview with people. I interviewed two of my
roommates and one teammate Manuel.
Instead of giving the users a pre-set story I
will construct their own story with them. I
would ask them about the current equiva-
lent of the concept. In our case of printing
food this would be cooking also with engi-
neered foods like vegetarian meet and eat-
ing prepared food like in restaurants, mi-
crowaving and MacDonald’s. Questions are
then how they go by in general. What the
like about this way of doing and what the
dislike, what goes well and what needs work,
what does not go so well. Also because our
concept was to be used in normal day life
I would ask them about a ordinary day for
them. What do they do and when do they
start thinking of food.
Then I would simply feed them back their
own story asking them how they would like
being cooked for. Using their specific values
derived from what they currently like and
dislike. Then slowly coming to the point of
the fact that the food and the way in gener-
al would be different from what they know
at this moment and all the other aspects of
the concept where it will differ from their
current experience and how they would
appreciate that and if not directly appreci-
ated if they could see themselves adjusting
or finding true breakpoints for using a food
printer for normal day life.
The first trials to construct people their own
stories and letting them think of our envi-
sioned future were done just a few minutes
after the idea was thought of. These were
yet unstructured and uninformed sessions.
Later on I realized that the better informed
about all the reasons, comparisons and
alternative the questioner gets the better it
is possible to guide the person down every
possibility to do think about the envisioned
future. The amount of data you get from this
is amazing also how surprizing and signif-
icant the data is, is amazing. I think this is
because it is very easy for people to identify
with their own story. Later on seeing other
groups having great problems with finding
these results I also think it is because peo-
ple think it is easy to think about their own
values. It is just them telling you what they
like and dislike and they can manage and
they find it engaging for you show interest in
them.

37
The quality of a personal perspective I think is always better because people know
their own situation best. Being able to handle a personal perspective with your
interviewees depends on the assumptions and the opinion or how judgmental you
are. In the presentations people described that elderly people did not like to be
called lonely or isolated. This is I think because they do not like this thought about
them. Instead it is easy to just describe their situation. A skill is then to not judge
them show you accept their situation for what it is. Do not name it but keep an
open space around this situation. Then you will create the space for people to talk
about their situation. It gave me the possibility to get really personal information.
SESSION 1
Noortje
She really loves cooking and she is very good at it. She loves to experiment with in-
gredients, combinations and tastes. She likes the process she really feels it is a cre-
ative process where you can fully put your focus on, to set your mind on. In this way
she is able to use it as a distraction and a break of things she does for her work. She
is very interested in the concept of printing food. She sees herself experimenting with
the technique inviting friends to have fun with the machine. However if the machine
would take over cooking or even parts of the process for her she is directly put off.
She was time and time again asked if the concept would enable her to make even
more tasty and creative foods it would work for her but the answer was no because
she likes the way it is now she enjoys playing with ingredients to much and I agree
that this would probably be compensated in the printing concept. Maybe the concept
should focus on people that do not find the current situation so wonderful.
Loves cooking process
Daily use is not ok because of loss of tangible cooking

38
SESSION 2
SESSION 3
Cas
Cas is an engineer. He has a very busy existence working a job and a university study
simultaneously He is also very pragmatic. He sees the food as a possibility. Difficulty’s
he might now have concerning the quality of the food will, disappear over time. He
sees it for now as a possibility to ease a little of his packed schedule.
Time schedule
Familiar with printing stuff
Sees himself adjusting to eating printed food, he would take the time to program for
a couple of hours. Way to incorporate other interests with cooking maybe compe-
tence.
Manu
Research question: would you like to see
yourself eating 3D printed food on a daily
bases?
What does a typical day for you look like?
Manu has played tennis with Nadal years
ago.
For Manu his schedule is important. He
knows what he wants to do and he does
a lot on a day. Breakfast Manu starts ev-
ery day with the same breakfast. He has
a stroop wafel and four times of Choco
serials.
School
Sport
6:30 chicken filet and cheese sandwich
Schoolwork
8:30 start cooking
Takes 10 minutes
Four different dishes always the
same
Frozen vegetables with chicken,
salmon or another
Omelette with onions and other
things in there
You say you care about the amount of

39
time you put in there. Why than do you
cook your food and do not take micro-
wave food. Because I think fresh food is
healthier and I want to be good for my
body.
He knows about food though. He comes
from a Spanish Bolivian background both
cultures where food plays a big role in
comparison to the Dutch culture. Also
when his girlfriend comes he sais “When
my girlfriend comes she has to take
everything from the supermarket white
wine and everything, she ruins me (fi-
nancially) so, I have to eat cheap stuff the
rest of the month.” With his girl friend he
will spend an hour cooking.
How would you see a machine that pre-
pares your food?
Well that is just like now. An oven, a mi-
crowave and even a pan cook your food.
How would you like a machine that
makes your food for you? I would like
that. Do you want more control? For now
I do not need more control in the pro-
cess. What if your food would look more
like the chicken filet you eat at the end of
the day? Well for me that would be ok.
But it depends on the history of a person
with food. For instance my mom made
me drink fruit shakes and I hated that.
My brother makes ultra healthy vegan-
istic shakes and I hate them to. What if
the machine would know exactly what I
ate my whole life, what I liked and what
I disliked. It would then be able to make
a suggestion shat I would not even know
that I wanted to eat but it would be per-
fect. Interview ended.
In short
Manu eats like a sports man. First calling
the main sources of proteins, a technical
approach of getting the right stuff in the
body. He can see the envisioned future
be to his likes because it will give him
what he wants from food. Fitting in his
schedule, healthy, good tasting food for
his body.

40
SESSIONS
JOANNE
Set up of the test: I showed and explained the first storyboard, after which I did
an interview with the participant about two situations in the past: the last situ-
ation they had prepared a bad meal and the last situation that they prepared a
good meal when they had to rush. I also asked the participant to act out the way
they had prepared the meal in their own kitchen and speak out loud the steps
they did and the thoughts they had.
I showed and explained the second storyboard of our concept (in the shape of a
table), after which I did an interview with the participants about a situation in the
future, where they would have such a table. I also placed a white piece of paper
on the surface of the kitchen (the table) and asked people to act out the way they
would use the table in the kitchen. They could draw on the paper to show how
the table would look like and spoke out loud what the table had to do.
SESSION 1
Marijn
Marijn Vos
25 years old
Working as a ZZP’er and designs podia,
showrooms and building extensions.
Lives in a student house in Eindhoven
Hobbies are dancing hiphop, walking
outside and reading books.
Storyboard 1
1) Herken je je in de situatie? Wat her-
ken je in de situatie?
Ja. Ik ga op de fiets boodschappen doen
en meestal heb ik dan al honger. Dan
bedenk ik me wat ik ga eten.
Mijn vraag is om na te denken over
de laatste keer dat je eten had bereid
waarbij het gerecht minder goed was
dan je van te voren had gehoopt.
2) Kan je beschrijven welke keer dat
was?
Ik ging bladerdeegflapjes maken, maar
ze waren te vochtig, omdat ik de creme

41
fraiche er te snel bij had gedaan.
3) Wat waren je verwachtingen voordat
je begon met eten bereiden?
4) Kan je uitbeelden hoe het bereiden
van dit gerecht in zijn werk ging en bes-
chrijven tegen welke zaken je opliep
tijdens het bereiden en welke zaken
meevielen tijdens het bereiden?
Eerst alles klaar zetten.
Samenwerken met Luuk, afstemmen
Bij afgieten al de kruiden en creme fraiche
weg.
5) Wat viel je tegen aan het resultaat van
het eten bereiden?
Te sappig. Ik nam het mezelf helemaal niet
kwalijk dat het mislukt was.
6) Speelde de tijd die je genomen had om
het eten te bereiden een rol in het vor-
men van je mening over het resultaat?
Ik had geen haast, alleen te snel de creme
fraiche erbij gedaan.
Mijn volgende vraag is om na te denken
over de laatste keer dat je weinig tijd had
om eten te bereiden en waarbij je zeer
tevreden was over het gerecht dat je ge-
maakt had.
7) Kan je beschrijven welke keer dat was?
Ik moest dansen. Toen had ik heel snel iets
gekocht en gemaakt. Het was in drie mi-
nuten klaar.
Ik had erge honger, dus ik verwachte dat
het lekker was.
Alles wat je nodig hebt klaar zetten
Eerst afwassen van pannen: Dat valt te-
gen.
Wachten tot het klaar is.
10 ) Wat maakte je tevreden over het
resultaat van het eten bereiden?
Het smaakte lekker.
11) Speelde de tijd die je genomen had
om het eten te bereiden een rol in het
vormen van je mening over het resultaat?

42
Ik had een simpele maaltijd gekozen, die toch
lekker was, omdat ik haast had. Soms neem ik
wel heel veel tijd om eten te bereiden. Vind ik
ook leuk.
Storyboard 2
Stel je voor dat je dit nieuwe keukenapparaat
gehad in de eerste situatie die je vertelde
12) Wat zou er anders gegaan zijn?
Ik zou niet met mijn vrienden in de keuken
hebben gestaan, de avond zou er heel anders
uit hebben gezien. Het zou een beetje als
een magnetron maaltijd hebben gevoeld. Ik
zou tijd hebben over gehouden voor andere
dingen.
13) Kan je de situatie in het verleden vergeli-
jken met je voorgestelde situatie met dit
nieuwe keuken apparaat?
Nu had ik het zelf gemaakt, en ook al was het
niet helemaal gelukt, het maakte het niet tot
een minder geslaagde avond. De avond zou er
totaal anders hebben uitgezien.
14) Wat waardeer je in iedere situatie?
15) Wat zijn de dingen die je ongerust maken
in beide situaties of die je niet fijn vind?
Ik wil graag zelf met mijn eigen eten bezig
zijn.
16) Wat zou de toegevoegde waarde zijn van
de ene situatie in vergelijking met de ande-
re?
Tijd voor andere dingen. <-> zelf met mijn
eten bezig zijn.
17) Wat zijn de nadelen van iedere situatie?
Minder tijd voor andere dingen <-> niet zelf
met mijn eten bezig zijn.
18) Welke situatie zou je over het algemeen
prefereren en waarom? In welke situaties
zou je het concept prefereren?
19) Kan je uitbeelden hoe jij het nieuwe keu-
kenapparaat zou willen gebruiken?
Een tafel die je ondersteund, en waar je niet
per se naar hoeft te luisteren.
-Inhoud van de koelkast aangeven, zodat je
niet vergeet wat je al in huis hebt.
-Recepten aangeven, of laten zien welk recept
je kan maken van de verschillende producten
-Laten zien welke kruiden erbij passen
-Tips tijdens het koken: Hoe kan ik dit het
beste snijden? Op deze manier leer je steeds
beter koken tijdens het koken.
-Wedstrijd van maken: Snij snelheid bij houd-
en

43
SESSION 2
Lia Vos
67 years old
Lives as a housewife and is married with an
electrical engineer.
Lives in a detached house in a little village
nearby Helmond: Bakel
Hobbies are working in the garden, sculp-
turing and Tai Tsji.
Storyboard 1
Ik herken me niet in de situatie, want ik zit
nooit op de fiets als ik honger heb. Meestal
ben ik niets aan het doen en heb dan trek
in iets.
Mijn vraag is om na te denken over de
laatste keer dat je eten had bereid waarbij
het gerecht minder goed was dan je van te
voren had gehoopt.
was?
Ik had een recept uitgekozen en daaraan
bleek zeer weinig smaak te zitten. Het was
niet pittig.
3) Wat waren je verwachtingen voor-
dat je begon met eten bereiden?
Ik heb meestal geen verwachtingen, ik
probeer het gewoon uit.
Moeilijk alles tegelijkertijd klaar. Tussen-
door allerlei stappen doen.
5) Wat viel je tegen aan het resultaat
van het eten bereiden?
Flauwig. Ik neem het het recept kwalijk.
om het eten te bereiden een rol in het
vormen van je mening over het resultaat?
Hier speelde het geen rol.
Mijn volgende vraag is om na te denken
over de laatste keer dat je weinig tijd had
om eten te bereiden en waarbij je zeer
tevreden was over het gerecht dat je ge-
maakt had.
was?
Vorige week had ik weinig tijd omdat ik
naar Tai Tsji moest. Het smaakte omdat ik
honger had.
8) Wat waren je verwachtingen voor-
dat je begon met eten bereiden?

44
Dat het snel klaar zou zijn.
van dit gerecht in zijn werk ging en beschri-
jven tegen welke zaken je opliep tijdens het
bereiden en welke zaken meevielen tijdens
het bereiden?
Ik was blij dat ik alle ingrediënten in huis
had.
10) Wat maakte je tevreden over het
Het smaakte goed en het was op tijd klaar.
om het eten te bereiden een rol in het vor-
Nee gebeurd niet altijd. Meestal sta ik één
uur in de keuken.
Storyboard 2
Herken je de situatie?
12a) Hoe vind je het concept?
Het zou lijken alsof je naar een restaurant
gaat. Ik zou de tafel soms wel gebruiken om
alles klaar te maken, maar soms zou ik het
ook zelf klaar maken. Als ik laat thuis ben
zou ik vragen of de tafel het klaar maakt.
12b) Wat vind je goed aan het concept en
wat vind je minder goed?
De tafel kan soms het eten maken als ik geen
zin heb. Maar na een tijd zou dat gaan verve-
len.
Stel je voor dat je dit nieuwe keukenappa-
raat gehad in de eerste situatie die je vertel-
de
12c) Wat zou er anders gegaan zijn?
Ik hou ervan om een beetje te kunnen
variëren en tijdens het proces nog wat aan
te passen. Dan zou ik er de hele tijd bij moet-
en blijven, en dat wil ik niet. Het is wel een
voordeel als je haast hebt.
13) Kan je de situatie in het verleden
vergelijken met je voorgestelde situatie met
dit nieuwe keuken apparaat?
15) Wat zijn de dingen die je ongerust
maken in beide situaties of die je niet fijn
vind?
Wat voor invloed heeft het op je eten? Ik wil
weten wat hij gaat doen, geen magnetron-
stand bijvoorbeeld. Daarover wil ik controle
hebben. Hij moet goed de groente uitwassen
en snijden en hij moet aangeven wat er alle-
maal inzit. Overleggen zal moeilijk zijn. Als ik
het pittig wil, hoe weet hij dan HOE pittig?.
16) Wat zou de toegevoegde waarde zijn

45
van de ene situatie in vergelijking met de
andere?
17) Wat zijn de nadelen van iedere situ-
atie?
18) Welke situatie zou je over het al-
gemeen prefereren en waarom? In welke
situaties zou je het concept prefereren?
Als ik haast heb.
19) Kan je uitbeelden hoe jij het nieuwe
keukenapparaat zou willen gebruiken?
Ik schrijf op de tafel wat ik wil hebben, voor
hoeveel personen en welke ingrediënten.
Dan maakt hij dat voor mij.
Later tijdens het echte koken: “Ik vind het
altijd zo lastig om alles tegelijkertijd klaar te
hebben en welke stappen ik moet nemen.
Tafel, giet de rijst even af. Tafel, roer even in
de pan.
SESSION 3
Joep Slagter
21 years old
Student Industrial Design.
Lives in a student appartment in Eindhoven
Hobbies are building on his car, squashing,
drinking a beer with friends.
Storyboard 1
Ja. Ik fiets aan het eind van de middag wel
eens door de straten en ruik allerlei lekkere
dingen. Daar krjig ik dan honger van.
Mijn vraag is om na te denken over de laat-
ste keer dat je eten had bereid waarbij het
gerecht minder goed was dan je van te voren
had gehoopt.
was?
Het valt eigenlijk nooit tegen. Of trouwens,
van noedels word ik altijd teleurgesteld.
Bij noedels denk ik van te voren hmmm, ja.
het bereiden?
Ik pak de noedels, zet water op. Gooi het bij
elkaar. De geur is dan al twijfelachtig, en als
ik eet valt de nasmaak me tegen.
5) Wat viel je tegen aan het resultaat
van het eten bereiden?
De smaak
Nee. Het is makkelijk te bereiden, en daarom
eet ik het soms. Eigenlijk ben ik geen fan van

46
een snelle hap.
Mijn volgende vraag is om na te denken over
de laatste keer dat je weinig tijd had om
eten te bereiden en waarbij je zeer tevreden
was over het gerecht dat je gemaakt had.
was?
Dan moet ik even nadenken, want ik kook
pas een half jaar zelf. Als ik kook heb ik bijna
nooit haast. Als ik haast heb koop ik meestal
snel iets op het station. Maar is bak wel eens
een eitje tussen door als ik haast heb.
Ik heb bijna nooit verwachtingen als ik ga
koken. Al weet ik dat het lekker zal worden
als ik zout bij mijn omelet doe.
het bereiden?
Ik zet de pan op het fornuis, doe het vet erin.
Soms vergis ik me in welke pit ik aansteek,
de knoppen zijn onduidelijk. Dan doe ik de
eieren erbij. Ik draai hem om, of ik hussel
het door elkaar als het niet zo goed lukt. Dan
schep ik het op een bord en ga eten.
10) Wat maakte je tevreden over het
De smaak en het is simpel te bereiden. Ik
denk ook dat het gezond is.
Het duurt even lang als de noedels, en is een
stuk lekkerder. Daarom koop ik ook iedere
maand nieuwe eieren, en de noedels liggen
er al 4 maanden.
Storyboard 2
Stel je voor dat je dit nieuwe keukenappa-
raat gehad in de eerste situatie die je vertel-
de
12) Wat zou er anders gegaan zijn?
Bij de noedels zou ik de tafel gebruikt heb-
ben. Eieren bakken is namelijk verschillende
handelingen doen, en noedels is alleen wa-
ter erbij gooien. Dat wil ik best helemaal aan
de tafel overlaten.
13) Kan je de situatie in het verleden
vergelijken met je voorgestelde situatie met
dit nieuwe keuken apparaat?
Zonder tafel ben je lekker bezig. Beweging
is goed. Ook leer je koken door het te doen.
Bij de tafel hoef je niet per se iets te kunnen.
Je wint er tijd mee en geeft je meer mogeli-
jkheden.
15) Wat zijn de dingen die je ongerust
maken in beide situaties of die je niet fijn

47
vind?
De tafel zou me erg lui maken. Het voelt ook
kunstmatig en onnatuurlijk. Waarom zoud-
en we perfect eten willen? Het leven is niet
perfect.
16) Wat zou de toegevoegde waarde zijn
van de ene situatie in vergelijking met de
andere?
17) Wat zijn de nadelen van iedere situ-
atie?
18) Welke situatie zou je over het al-
gemeen prefereren en waarom? In welke
situaties zou je het concept prefereren?
Bij haast zou ik de tafel wel eens vragen om
een gerecht voor me te maken. Als ik geen
haast heb blijf ik het liever zelf doen.
19) Kan je uitbeelden hoe jij het nieuwe
keukenapparaat zou willen gebruiken?
Ik zou het fijn vinden als ik mijn afwas op de
tafel zet, hij opklapt en het schoon maakt. Ik
hou namelijk niet van afwassen.
Ook zou het fijn zijn als ik snel op kon zoeken
hoe lang aardappelen moeten koken. Dan
zou ik een menu hebben op de tafel, en kan
zo informatie zoeken door in te typen en in
het menu titels aan te klikken. Er kunnen
dan filmpjes starten met uitleg. Die filmpjes
moeten wel groot zijn, zodat ik het makkelijk
kan zien en niet hoef te bukken.
Ook zou het een snijplank, kookplaat en tab-
let in één kunnen zijn. Op de tafel staat het
recept , wat het voordeel heeft dat het niet
als een kookboek tijdens het bereiden vies
kan worden. Daarnaast snij je alles. Erboven
zet je de pannen neer. De tafel herkent wat
erin zit en zorgt dat het precies zo lang kookt
en niet aanbrand.
Ook kan de tafel voor een prettige ambiance
zorgen, door de keuken mooi te belichten.
Ik zou ook experimenteren met andere
ingewikkeldere recepten, zoals een oosters
recept. Er kan namelijk niets mis gaan.

48
THEMATIC ANALYSIS
What are the needs, pleasures
or values that play a role when
people prepare food?
Hungry before buying food.
Expecting good food because of hungriness.
Good experience because of hungriness.
Good taste/ good taste
Working with your hands
Touch and smell of food
Getting hungry during relaxation.
Hungriness by smelling.
Smell influences experience. Taste influences experience.
Healthy
Working with your hands.
Exercising
Biological need
VARIATION
Thinking which food to eat before buying/prepar-
ing it.
Trying new things.
Adjusting recipes

49
Structure/Structure
Overview/Overview
Not blaming yourself/ Not blaming yourself
All ingredients were easily available
Finished on time
Adjusting the idea for the meal during backing.
Biological need
SOCIO PLEASURES
Steps of
preparation
Time not related
with bad result
Working together
Social aspect
Atmosphere evening
What goes wrong when
people prepare food?
Moving through the steps too fast.
Spilling ingredients
Rush did not play a role/ Rush did not play a role.

50
DEPENDENCY
personal taste
Expectations
Confusion tools
operating.
Cleaning dishes housemates before
cooking
Wrong recipe
Specific ingredient gives a bad
result.
Different expectations on
forehand.
Confusion in use of a kitchen
machine.

51
What is the extent to which people are comfortable in relin-
quishing the preparation of food to an intelligent system ?
How would people want to use an intelligent system that
helps preparing food in future?
unnatural feeling/ Unnatural feeling
Know the influence on food.
Understanding of working system.
Healthy
No need for perfectness.
Natural and
healthy food
Saving time/Saving time/Saving time
Rush/Rush
Cleaning
Control/ Control/Control
Easily communication
Safe environment
Take on tasks/ Take on tasks
Saving time
KEEP CONTROL
Keep the overview

52
Serving
Not want to cook sometimes.
Take on tasks.
Buying food if you have to rush.
Easy actions can be done by an intelli-
gent system.
Serving
Extended memory
Extended information preparing food/
Extended information preparing food.
Know the influence on food.
Development cooking skills
Development cook skills.
Take on tasks/ Take on tasks
INFORMATION
Development cooking
skills
Keep the overview
Trying new things.
Adjusting recipes
More possibilities
Safe environment. Experimenting
Variation

53
THEMES CONDENSED
Natural and healthy food
Steps of preparation
Personal taste
Expectations
Keep the overview
Get served (negative control)
Information
Steps of preparation
Dependency
Confusion
Challenges
Information
Development Cooking Skills
Competition
Boring
Confusion
Saving time
Get served
Efficient use of space
Get served
Good atmosphere
Dependency
Biological pleasure
Control
Self-actualization
need
EFFICIENCY
SOCIO PLEASURE
Natural and healthy food
VARIATION

54
GROUP SESSIONS RESULTS ANALYSIS
We decided to take the themes that came
out of the thematic analysis of Joanne as
hypothesizes, because the analyzes of Jo-
anne were quite complete. First, we con-
densed the themes from the analyzes of
Joanne from 24 to 6. We looked at which
themes had the common underlying needs,
values and pleasures, and chose to take
these six needs, values and pleasures as
the main themes. In attachment x, we show
how the themes are merged.
The final themes that contain of values,
needs and pleasures
• Biological pleasure
• Efficiency
• Socio pleasure
• Self-actualization need
• Control
• Variation
The themes, based on the thematic analysis
of Joanne, became the hypothesizes. David
and Manuel confirmed these hypothesiz-
es by checking if their results fitted in the
themes or not. The final overview of the
themes, in combination with quotes and the
consequences for the concept can be found
in the exercises of week 5 and 6.

55
FINAL CONCEPT STORY
In the first version of the concept story, we
inspired Olle (the character in the story) on a
person who eats microwave meals nowadays
and who find efficiency very important. After
the Co-Constructing Sessions, our expecta-
tions of giving value to people’s everyday
life in satisfying the value of efficiency, is
confirmed. See also the results shown in
the next exercise. Because our expectations
were confirmed, we chose to make the con-
cept story of Olle even more focusing on ef-
ficiency. We also chose to focus more on the
experience of the main character, instead of
describing the features of the device. Below,
you can find the second version of the con-
cept story.
Concept story 1:
Olle is an electrical engineer student, for
who efficiency is important. He likes to chill
on the couch and to have no stress. When
he comes back from university, he enters is
house and puts his stuff on the ground. He
wants to make a nice meal, without putting
too much effort in it. He walks to the new
kitchen machine, chooses his meal with the
interface and waits just a few seconds. He
feels in control and feels able to make very
nice food within a few steps. His food design
is made in a kitchen device and he starts
enjoying his nice meal. He likes that he has a
quick meal,that tastes good, and did not take
too much effort to make.
The Co-Constructing Story sessions and the
thematic analysis have broaden our view on
the functionality of the concept. The device
could not only satisfy the value of efficiency,
but also the other 5 values, needs or plea-
sures that came out of the thematic analysis.
In this way, the device would be valuable for
a bigger target group. As example, we made
a concept story about Claire, in which the
social need and the self-actualization need
play a big part.

56
Concept story 2:
Claire is a young woman, working
part time as secretary for the city of
Eindhoven. She finds it important to
live healthy and to have a rich social
network. She has a day off and she
starts thinking about the meal she
would like to prepare this evening. She
walks to the new kitchen machine. She
decides to experiment with different
ingredients, textures and tastes, and
the machine gives her tips and gives
her extra cook information. Claire likes
that the machine helps her to devel-
op her cooking skills. She prints little
tests samples of her new creations
and tastes it. When she is happy with
the result, she saves her creation dig-
itally with the interface. She invites
her friends through a social network
integrated in the device. Those friends
can see what she is going to serve this
evening and accept the invitation.
When all friends are at Claire’s house,
the machine starts to print the meals.
Claire uses the time that she saves
in being with the friends invited and
that way build a stronger relationship
with them. Her friends are positively
surprised by the taste of Claire’s new
creation and she shares the digital rec-
ipe her friends through the same social
network she used to invite them.

57
CONCLUSIONS
As a final overview of our results, we show
the themes with related quotes of the
Co-Constructing story sessions and show
how these themes influence the further de-
sign of the concept. We show the demands
for the concept, to fulfill the need pleasures
of users, and we show the added value of
our concept compared with preparing food
nowadays, which is related with the plea-
sures of acceptance.
Biological pleasure
Quotes:
” I want to have natural and healthy food.”
“The meal was good, because it tasted
good.”
“I like cooking, because I can work with my
hands.”
“The direct touch and smell of the ingredi-
ents is important to me.”
Demands for the concept:
- A highly inter-sensible interaction
with the interface: The touch, smell, sight,
feel and taste have to be triggered in the
phase of creating the meal.
- The printed meals have to be from
good quality, have to be healthy and have to
taste good.
Concept creates extra value:
- Enabling people to have new taste
experiences: new combinations of textures,
flavors, taste and shapes.
Efficiency
Quotes:
“I cook this meal more often, because the
preparation consists of a small amount of
steps.”
“I liked the end result of my cooking, be-
cause it tasted good and it did take little
effort to prepare the meal.”
“When I have to rush, I do not cook, but buy
my meal at the station.”
“I go shopping once a week to buy micro-
wave meals for the whole week. Microwave
meals are prepared very quickly, so I do not
have to wait too long.”
- The kitchen machine enables people
to prepare a meal quickly in a few, simple
steps.

58
Socio pleasure
Quotes:
“When a friend passes by, we cook together
and talk about all kind of things.”
“I find it important to create a nice atmo-
sphere while cooking.”
“When I have to rush, I eat alone, because it
is faster”
to have an overview of which friends are
cooking this evening and gives people the
opportunity to easily invite friends to have
dinner together.
- The kitchen machine enables peo-
ple to share digitally saved creations with
friends.
to easily cook for big groups of people.
ple to design a meal on forehand, so when
friends come in, the preparation time of
food can be used to sit together and chat.
Self-Actualization need
Quotes:
“I want to develop my cooking skills by trying
new combinations of ingredients, and trying
new recipes.”
“I would like to learn which herbs I could use
to make the food more tasty.”
to learn about good combinations of ingredi-
ents, textures, tastes and flavors by showing
tips when people design their meal.
to learn from others, by sharing digitally reci-
pes with friends.
Control
Quotes:
“Sometimes, I have troubles to keep the
overview of the steps I have to do when I
prepare food.”
“I want to know exactly which ingredients
are used and how these ingredients are pre-
pared.”
“I want to be able to adjust for example the
ingredients during the preparation of my
food.”
“I like to get my food served.”
- The interface have to give a good
overview of the preparation steps and the
information of the ingredients.
- The people have to be able to influ-
ence every step in the preparation process.
- People have to understand the work-
ing of the machine easily.
- The machine can serve a meal within
a few steps, so people feel being served.

59
- The kitchen machine enables
people with little cooking skills to have
control over the preparation of their
food.
Variation
Quotes:
“I like to try new recipes.”
“I would like to experiment with differ-
ent meals more often.”
“When I am in the supermarket, I do
not know the recipes for new meals, so I
make a meal I already knew.”
“I eat the same microwave meal every
weak”
- The kitchen machine has to en-
able people to vary meals every day.
- The kitchen machine has to en-
able people to easily print the meals
they want to eat more often.
ple to try new recipes every day.
ple to print meals, created by others.
ple to adjust recipes of others.
- The kitchen machine enable peo-
ple to digitally save meals they like, and
print these meals easily every time peo-
ple want these meals.

60
PERSONAL REFLECTIONS
JOANNE
Goal:
My main goal for B2.2 is to design an intel-
ligent system that behaves adaptively on
the users’ needs and desires. In the assign-
ment Designing for the User Experience,
I want to learn theories about influencing
the user experience and learn how I could
apply this theories in a design process. This
knowledge will help me in the project to
do research on the user’s expression of his
needs and desires.
Reflection:
This assignment satisfied my goals that I
had described on forehand. I learned from
the pyramid of Moslov, the psychological
needs of Sheldon and the pleasures of
Gordan what needs and desires people
have in general. The theories gave me
insight in the reason why I do the things
I do, and how a product could add value
to the everyday life of a user. In future, I
want to think more about the functionality
of the concepts in my design process, by
keep asking myself why the concept would
add value to the everyday life of the user. I
will apply the method of the Co-Construct-
ing Stories in my following design process
to discover the user’s needs, values and
pleasures that play a role in the context
of the concept. In future, I would connect
the results of the Co-Constructing story
sessions to the needs of Moslov, the values
of Sheldon and the pleasures of Gordan,
rather than translate the results in a con-
cept story. In this assignment, I namely
connected the results of the Co-construct-
ing Stories to the needs of Moslov, the
values of Sheldon and the pleasures of Go-
rdan. In this way, I discovered which need
pleasures the concept had to fulfill and
how the concept could create extra value
by fulfilling pleasures of acceptance. This
method helped me to see which demands
the concept had to fulfill and to discover
new possible features of the concept.
(User Focus and Perspectives, Design and
Research Processes)

61
The image of the firm’s network for radi-
cal innovation from Verganti was a revela-
tion to me. On forehand, I was struggling
how I could integrate my wish for de-
signing for closing the life cycles and the
material cycles into my design process. It
is a radical innovation to bring products
on the market that are produced locally
and that can be disassembled to materials
that can be recycled without losing qual-
ity, or can be biodegraded. As designer,
I am not able to make such a product on
my own. After seeing the image of Ver-
ganti, I realized that I want to talk with
people of different disciplines, bring them
together and share the different insights,
so that new possibilities can be discov-
ered. I want to use this insight during my
internship in B3.1. During my internship,
I want to get to know people from dif-
ferent disciplines, talk with people who
already take into account closing the life
and material cycles in their work field, talk
with people who do not take the cycles
into account, discover which thresholds
play a part in changing the production
and design process, and together see new
possibilities for integrating a new way of
production and designing in everyday life.
(Designing Business Processes, Social Cul-
tural Awareness)
Within the assignment team, I experi-
enced a new way of working together.
Normally, I look at the exercises we have
to do for the assignment, briefly discuss
what the group is going to do and divide
the tasks. In this way, the group works
efficiently. Within my current team, there
was a different approach. My teammates
discussed a lot, and did not talk only
about subjects that were directly related
with the exercises. They took a broader
perspective on the assignment. Subjects
that seem to be not related with the exer-
cises on forehand, sometimes led to new
insights for our concept, which took our
concept to a higher level. The disadvan-
tage was that the approach of this team
was very time consuming and that the
work of my teammates gave less concrete
material to put in the report. Discussions
without clear conclusions and future steps
are namely difficult to put in the report.
From this team, I learned that I would
leave more space for discussion in my
design process in future. It will bring the
concept to a higher level. However, keep
an eye on the direction the process has
to go and draw clear conclusions after the
discussions.
(Teamwork and Communication)

62
DAVID
When I started with this assignment I
have finished my HBO studies with quite
extensive qualitative usability research
on product level. At the TU/e I followed
the assignment user research methods
and simultaneous with this assignment I
did the user testing assignment.
Overall I can say the assignment gave me
insight in:
Placing usability in context, knowing how
there could be something beyond
Academic thinking, thinking out of the
usability paradigm.
Handling personal data, the value of per-
sonal data, tools to obtain and work with
large amounts of data.
Creating empathy
Designing for value,
User involvement
I think as a designer I have grown to
see haw valuable it is to keep in mind
that what we should do is make tools
to create the strongest empathy with
user possible. In line with this we should
create ways and find out how to connect
to peoples values and what values to
connect to.
In one of the lectures it was explained
that in market research the publics opin-
ion on the possible success or demand
of a concept should not always be lead-
ing. Some of the greatest innovation like
the mobile phone would have not come
by if developers and designers would
have had listened to the public. Market
research in that days showed people did
not need a mobile phone for they were
fine without one.
A thought on why there could be such
a big discrepancy between what people
thought they wanted and what they ac-
tually wanted was that it is hard for peo-
ple to see in the future. People are not
in general good at envisioning the future
in a truthful way. Also of course nobody
can envision the future truthfuly for it is

63
the future. As so it is even impossible for
people to tell the truth about the past
for the description of the past depends
on the person that sees it and their angle
and perspectives. The future is of course
per definition unknown.
The assignment made me think on mak-
ing a success of a product. Because it
makes designing what people want so
tangible. Seeing with my own eyes how
different people are when it comes
to their values made me see that you
just need the right users for your test. I
showed me the importance of designing
for a group that wants your product. Also
you can design your first usergroup by
finding just the right people for whoem
the value is greatest in your early stages
so you can start adding value for peo-
ple straight away even in testing phase,
maybe even generating revenue from
the first moment. This goes in place of
me always wanting to create such a good
product that everybody should simply
love it. Now I know I did not even know
what to aim for. I could see myself doing
this in a company.
The assignment gave me insight in know-
ing what values are closest to the human
core, core values. Also showing the value
range and how and when they are im-
portant to people. This gives a designer
a framework to structure the findings. As
a consequence you are able to say some-
thing about what products will be suc-
cessful. Also being able to see obvious
fails if products are just aimed wrong.
Trying analyse products from kickstarter
did not yet work so well. Enabling me to
design for value. Being able to say some-
thing about what aim a product develop-
ment cycle should have.
This assignment gave me the tool co-con-
structing stories to very quickly get pow-
erful data on a concept from virtual any
user.
Down sides
- A lot of work
- Long time to arrange
- Not sure on data
Advantages
- Pictures say more then a thousand
words
- Large amounts inspiring and personal
data
CULTURAL PROBES

64
Co-constrUcting stories
Down sides
No pictures (could do like Joanne and
Manu)
Advantages
- Large amounts of inspiring and personal
data.
- Great for finding values
- Great for creating empathy
- Ability to steer the process during the
test. - Forming questions along the way.
- Easier to processed and les work to pro-
cess data.
Thinking out of the usability paradigm. This
is very important for somebody that came
from HBO. In this assignment we were
shown how to enhance a thought struc-
ture so that it fits where you think prob-
lems occur. In this case it is obvious that
making something usable in general is not
good enough. The thing you make usable
is more important. This looks obvious but
is very powerful. Also the way to deal with
collecting the data is very interesting.
It gave me the insight that you can take
models like in this instance the usability
testing methods and improve on them
from a theoretical perspective. In this case
looking at how the professor approached
and broke down the problem of only us-
ability and going beyond these problems.
It was very interesting to see how he was
still struggling with the material but also
how he made wonderful progress in find-
ing ways to do so.
I used the building a concept from values
method in my project but you should al-
ways keep in mind the functional aspects.
My focus was so much on the values that
when I discussed my concept with other
students they pointed out that I forgot the
simple usability factors.

65
MANUEL
One of my conditions this semester is
related to the UFP competence. Last
semester I had a lack of development in
the User Focus related part of the proj-
ect. The reasons of choosing this assign-
ment were pretty obvious because of
that, and because I am very curious since
it’s my first assignment in the UFP com-
petence area focused assignment.
My main goal for this assignment was
to try to get closer to the user and try to
understand his/her needs and feelings
about products.
Throughout the assignment every lec-
ture had a high amount of content in
the presentations. There was a lot of
information to process, especially for me
since my development in this compe-
tence was not as substantial as the rest
competences.
The basic content of Moslov, Sheldon
and Gordan had made me understand
the human behaviour and reactions. One
good thing that this assignment made
me relate and connect the change in
design of the products have been by the
hand with the change in human society.
Concerning the team, I worked very
confortable with Joanne and David. This
is the assignment that I have learned
the most from my teammates. Their
vision on design and their values have
also helped me to understand better the
assignment and to reflect on things that
before I would never had thought.

USER EXPERIENCE REPORT

Recommended

Recommended

More Related Content

Similar to USER EXPERIENCE REPORT

Similar to USER EXPERIENCE REPORT (20)

More from inhumanu

More from inhumanu (6)

Recently uploaded

Recently uploaded (20)

USER EXPERIENCE REPORT