تعداد مقالات: 12

Creativity and Design Process to Raise New Business Models: Analysis of a Co-Creative Framework

صفحه 175-190

Cristiano Alves، Luísa Santos Wagner، Zulmara Virgínia Carvalho، Marília Matos Gonçalves، Daniela Estaregue Alves

Proposing a Learning Method to Deal with IllDefined Problems in The Real World According to The Characteristics of the Design Problem

صفحه 191-202

Seyed Ali Faregh، Mohaddeseh Gilani

Fresh Flower Product-Service Systems Designed with TRIZ-Based Method

صفحه 203-218

Weishu Yang

Evaluation of Qualitative Variables Affecting Thermal Comfort in Outdoor Spaces in Line with Sustainable Design Thinking (Case Study: Naqsh-e Jahan Square, Isfahan)

صفحه 219-236

Ramtin Mortaheb، Shahin Heidari

Evaluating Users’ Emotional Response to Iranian Ancient Products Using Kansei Engineering

صفحه 237-248

Faezeh Almasi، Mahtab Khavareh، Nasser Koleini Mamaghani

Second Chances: Design to Extend Clothing Lifespan with a Circular Approach

صفحه 249-262

Mohammad Nazifi، Saeed Zohari Anboohi، Alireza Ajdari

Deconstructing Visual Representation in Design: A Comprehensive Model of Sketching Activities in Design Process

صفحه 263-290

Zhenyu Ma

Using Design Thinking Methodology to Transition from Paper to Digital System

صفحه 291-306

Nor Syahirah Ismail، Haliyana Khalid، Harisun Yaakob، Maizatulaidawati Md Husin، Chern Chee Yap، Intan Nurul Syazwani Roslan، Mohd Addin Ruslan

Ancient Artifacts: An Investigation about Designers’ Solutions for Tackling Similar Problems in Neighboring Civilizations in a Same Period of Time

صفحه 307-318

Alireza Ghiasian، Zahra Merrikhpour، Urvashi Jalali، Yassaman Khodadadeh

Design Thinking Strategies for Complex Situations: COVID-19 in Western Australia and New South Wales

صفحه 319-338

Terence Love، Paul Cozens، Trudi Cooper

Developing A Behavioral Model for Designers to Encourage Sustainable Consumption

صفحه 339-358

Ariyan Davoodian، Seyed Javad Zafarmand، Mehran Fateminia

Empathizing Night Market Food Hawkers in Malaysia Using Design Thinking Approach to Improve Food Safety

صفحه 359-378

Muhammad Izwan Ahmad، Haliyana Khalid، Eraricar Salleh، Mohd Ashraff Nasser