1.

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

2.

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

3.

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

صفحه 203-218
Weishu Yang

4.

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

5.

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

صفحه 237-248
Faezeh Almasi؛ Mahtab Khavareh؛ Nasser Koleini Mamaghani

6.

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

صفحه 249-262
Mohammad Nazifi؛ Saeed Zohari Anboohi؛ Alireza Ajdari

7.

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

صفحه 263-290
Zhenyu Ma

8.

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

9.

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

10.

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

صفحه 319-338
Terence Love؛ Paul Cozens؛ Trudi Cooper

11.

Developing A Behavioral Model for Designers to Encourage Sustainable Consumption

صفحه 339-358
Ariyan Davoodian؛ Seyed Javad Zafarmand؛ Mehran Fateminia

12.

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





سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب