PSI - Issue 64

Umberto Ceccarelli et al. / Procedia Structural Integrity 64 (2024) 2214–2221 Umberto Ceccarelli / Structural Integrity Procedia 00 (2019) 000 – 000

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technical expertise but also a visionary approach, pushing the limits of conventional architectural practices to create a coherent and engaging virtual space. (Ceccarelli, 2022). 2.3. Scale and Proportionality One of the primary design challenges was achieving accurate scale and proportionality in a virtual environment where physical constraints such as gravity and material limitations do not apply. In traditional architecture, dimensions and spatial relationships are closely tied to human scales and ergonomic considerations. However, in the virtual world, designers were tasked with rethinking these dimensions to enhance user experience and interaction in ways that are not confined by physical reality (Shemesh et al, 2019). This involved extensive prototyping and iterative testing to ensure that spaces felt natural and intuitive to users from diverse backgrounds, potentially with different perceptions of spatial awareness due to the digital nature of the environment. See Fig. 3.

Fig. 3.Natural and intuitive virtual space prototyping.

2.4. User Interaction and Navigation Designing for optimal user interaction and navigation was crucial, as the success of the virtual space depended heavily on ease of use and the ability to engage visitors effectively (Schuemie et al, 2001). The architectural team had to consider user pathways, sightlines, and interaction points within the Helmallery to create a flow that felt natural and encouraged exploration without overwhelming users (Southcliffe et al, 2004). This involved integrating UX design principles typically used in web and app development, adapting them to a 3D space where users could move and look in any direction (Norman, 2013). Interactive design elements, such as responsive artworks and informational pop-ups, were strategically placed to guide visitors through the space and enhance their engagement with the content. See Fig. 4.