基于KANO模型的后共享时代单车设计决策研究——从设计师与消费者视角

目的 探究消费者对共享单车的需求偏好，获取用户和设计师对产品的认知差距，并提出相应的设计决策，为共享单车以及两轮车行业的产品创新提供启迪与参考。方法 从设计师思维与消费者偏好的视角出发，对共享单车消费者偏好的各项设计原则(属性)进行细致分类，建立8个评价维度与41个评价特征，采用KANO模型对有效回收样本进行定量统计及定性分析。结果 基于前期调研与KANO模型分析，提出后共享时代单车设计的相关策略。结论 在后共享单车时代下，设计师需要根据用户真实的产品偏好与体验感知进行设计策略的研究，以设计出真正满足用户需求和体验期望的产品。同时也证明KANO模型作为一种阐明用户不同感性需求的方法，有助于设计师进行设计决策的综合判断，提升设计的竞争力。     

论携号转网行为的私法规制

以电信用户入网协议为切入点,电信用户的携号转网行为应受到《合同法》《消费者权益保护法》等私法规范的保护与限制。该行为引起的格式条款解释、合同终止、违约责任、损失赔偿等问题,不能仅靠《电信条例》等公法规范来调整。应当积极引导广大消费者用户以私法领域相关规定为依据,转变争议解决思维,拓宽纠纷处理途径,合理选择维权手段,以保护自身合法民事权益,与行业监管部门共同推动电信行业有序发展。     

Responsive supply in fashion mass customisation systems with consumer returns

Mass customisation systems have been well-established in the fashion industry. Some fashion brands offer the mass customisation system for their selected seasonal products, and allow unconditional returns and full refund for any unsatisfied customers. Motivated by the above mentioned observed industrial practice and based on the growing importance of responsive supply, we explore in this paper the value of quick response supply in fashion mass customisation systems with consumer returns. We focus on investigating how the consumer returns rate affects (i) the optimal inventory decision of the fashion brand, (ii) the achievability of Pareto improvement in implementing quick response supply, (iii) the respective values of quick response for the fashion brand, the fashion supplier and also the fashion supply chain, and (iv) the impact of quick response supply on the environment. We interestingly find that consumer returns enhance the value of quick response supply to the fashion supplier. Quick response supply is also found to be helpful in reducing the environmental cost under the fashion mass customisation system with consumer returns.     

Ensuring the future of functional foods

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.     

Cross‐modal influence of colour from product and packaging alters perceived flavour of cider

With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of cider. A large body of sensory research suggests that altering the colour of a food can significantly influence both perceived flavour of, and hedonic response to the food, despite there being no change to the food's taste or aroma qualities themselves. Our study was designed to understand how colour influences the perception of cider. A stock apple cider was subtly coloured red or green, and presented to consumers to evaluate hedonic response and for perception of flavour attributes. Following this, a cider identical to the control cider was presented with one of two labels, each featuring red or green prominently. Both the colour of the cider itself and the colour of the label significantly influenced perceived flavour and hedonic response to the ciders. Specifically, cider coloured green was perceived as being served at a colder temperature than the control, and the red sample showed an increase in perceived body. Red labelling of the cider made it seem both sweeter and fruitier. This study adds to the body of literature on multisensory perception of flavours, and may have significance for the cider industry's strategies for formulation and marketing. Copyright © 2018 The Institute of Brewing & Distilling     

Episodes of thoron exposure due to consumer products claiminghealth benefits of negative ions

In May 2018,the primetime news casted a shocking report saying that radon concentration on a certain model of bed mattress found to be as high as 2 200 Bq/m³.After a humble,the Nuclear Safety and Security Commission(NSSC) of Korea confirmed that significant amount of thoron gas is emanated from several mattress models marketed by a company claiming beneficial health effects of negative ions.Laboratory analysis showed that some internal fabric sheets of those mattresses contain high concentration of Th-232.It was revealed that the manufacture treated the material with so-called ‘negative ion powder’ procured from the market and NSSC found that its radioactive content is the monazite powder.Although measurements with reliable instruments resulted in somewhat lower values,the tentative but conservative estimates of doses to the users are still remarkable,ranging from a few to 14 mSv a year.Most of the affected models have been marketed from 2010 but earlier models,with lower thorium content,were supplied from 2006.As many as 88,000 mattresses have been produced.The manufacturer with help of the government,recalled all the affected models and separated the radioactive internals.A large amount of waste is waiting for the government decision on disposal method.Similar problems were identified in other consumer products including latex mattresses and pillows imported,hot pads,and several models of sanitary or health-aid goods.These episodes called for revisiting NORM control strategy in Korea.     

Sensory lexicon and relationships among brown colour,saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free-sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free-sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.