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野中研究室
Showing the original Japanese · View translation
働きがいや満足から、持続可能なビジネス・社会システムを設計する研究室。
AboutAbout the lab
俯瞰の視野で、持続可能なしくみをデザインする。
野中研究室は、
働きが
持続可能な
近年は、
Key terms
- サービス工学
- サービスの
提供の 仕方を 観察・ 測定し、 工学の 方法で 設計・改善する 分野 - 価値共創
- 作り手と
使い 手が 一緒に 関わる ことで、 新しい 価値を 生み出していく 考え方 - QOL
- Quality of Life の
略で、 生活の 質。 健康や 快適さ、 満足の 度合いを 含めた 暮らしぶり
ResearchResearch themes
野中研究室では、
*Illustrative image料理のおいしさをシステムで設計
料理の
働きがいからサービスを設計
働く
MembersFaculty
- Professor野中 朋美
VoicesStudent voices
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “厨房 ( )” cage.okada / CC BY 2.0 (cropped)
- 料理の
おいしさを システムで 設計: “Preparing Sushi with Chef Eviatar Churi in 4Chef Culinary School kitchen, Israel” בר / CC BY-SA 3.0 (cropped) - Related lab
(谷水研究室): “Factory Automation Robotics Palettizing Bread” KUKA Roboter GmbH, Bachmann / Public domain (cropped) - Related lab (高橋研究室): “Murmuration 11-2025” Skander zarrad / CC BY-SA 4.0 (cropped)
- Related lab (福重研究室): “Recycle Box Tokorozawa” tokorokoko / Public domain (cropped)
- Related lab (檀研究室): “Barabasi Albert 1000nodes” Keiichiro Ono / CC BY-SA 2.5 (cropped)
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