バイオグラフィー
Prof. Ameersing Luximon is currently Professor of Practice at GTSI in the Industrial Design Department and Adjunct Associate Professor in School of Industrial Design, Georgia Tech Institute of Technology. He is also president of the Hong Kong Ergonomics Society (HKES) and a council member of the IEA [2021-2023]. Previously, Prof. Luximon worked as Associate Professor in the Institute of Textiles and Clothing, Hong Kong Polytechnic University (PolyU). Dr. Luximon completed his Ph.D. and Master’s degree in Industrial Engineering and Engineering Management from the Hong Kong University of Science and Technology (HKUST) and B.Tech (First Class) in Electrical and Electronic Engineering from the University of Mauritius. He has more than 20 years of working experience in academia and industry. He has more than 180 publications. He is the editor of the handbook of footwear design and manufacture (2013 and 2021) and editor of the International Shibori symposium proceedings (2011-2016). He was the program chair for the Human Factors and Ergonomics Society (USA), Product Design Technical Group (2011, 2012). He is very active in research, teaching, and technical service. His teaching and research areas include Ergonomics in Design; wearable product design; Biomechanics and health Application, AI in Design; social robots; and entrepreneurship, innovation, and creativity.
研究の興味
Human Factors Engineering.

Editor
仕事内容
Professor of Practice
Georgia Tech Shenzhen Institute
Industrial Design
China
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研究論文
- Analytical Expressions of the Markov Chain of K-Ras4B Protein within the Catalytic Environment and a New Markov-State Model
- Assessing Bee (Hymenoptera, Apoidea, Anthophila) Diversity and Floral Preference in Two Habitats in the Iberian Peninsula
- Solar Energy Resource Potentials of the City of Arkadag
- Federated Learning- Hope and Scope
- Methodology of the Professional-Business Game for the Development of a Cadet Leader in Professional Training Courses (L-1B) of the Tactical Level of Military Education
- Risk of Nutritional Deficiencies and Changes in Dietary Patterns after Bariatric Surgery
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