Product Design
- 3D Design
- Concept Development
- Product Design
- Prototyping
- User Research
- User Testing
Products Designed To Help Us Connect With Nature
Studying product design meant balancing user needs, technical considerations, market trends and so much more involved in designing and developing successful products. I learnt the impact of understanding user needs, and that your first idea is not always the best idea. I also learnt so many technical skills, and most enjoyed working on the aesthetics and making products look really nice, something you would want in your house. Presenting a high fidelity working prototype in London at New Designers was an amazing experience. I got lots of user feedback, and it was interesting to see how people interpreted the product and the ideas they had around it. Many people expressed actually wanting this product, and many people found it really interesting, with many not aware that plant signals could be measured.
Ground
Ground is my final major project, a product designed in response to the brief: How can we, in modern life, maintain and develop a strong connection with nature? This led me to explore how sensory experiences and feelings of awe can be impactful, and how plants could evoke these feelings, even when the user is not outside among nature.
Scentscape
Smell is one of the most powerful ways we connect with nature, and yet most of the products designed to bring scent into our homes rely on synthetic fragrances and harsh chemicals that are not great for our bodies or the environment. That got me thinking: what if you could bring the actual smells of nature indoors? And what if the process of finding those scents was part of the experience, encouraging you to go outside, explore, and choose them yourself?
Ferment Station
Food is how we connect with nature every day, yet we seem to have lost touch with how it is actually made. Fermenting food is one of the oldest food practices around, and with gut health becoming an increasingly talked-about topic, I saw a real opportunity to design something that made fermentation feel accessible rather than intimidating.
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