Food Terroir

Lecturers: Scott Mayson & Marcus Cher

Guest Lectures: Leading Chefs & Food technologists.

Research Partners: Melbourne Food Depot, Koko Black & more

Food is often consumed in order to sustain us through our day, but how often do we consider the food context within a dining experience? Modernist cuisine sits within a research context where restaurants like The Fat Duck &

Toy Design

With Simon Curlis

This studio tutorial is an industry based project collaborating with the Advanced Manufacturing Precinct (AMP), it is the first of a series of Industry Projects to be conducted in this way. The project involves the design development of a range of toys and accessories following the initial creative visualisation of core toys. The

Around Sound

With Sophie Gaur

Human beings react to sound in various ways. Sounds can excite, soothe, heal or energise, as well as offer a range of emotional, intellectual and physical responses, based on how they are delivered. This studio explores this area of this sensory delivery through the design and construction of objects that either respond to

The End, Dying Studio

Studio Leaders: Dr Soumitri Varadarajan & Dr Juliette Anich

The leading cause of death is birth, and since we have all been born, we will all die. Despite death’s certainty and a rapidly ageing population, Australian society struggles with accepting the final gesture of dying.

Moving against the mainstream tide of the pursuit for eternal youth and

CycleFuturesLAB: designing for after the auto-diseconomy

Liam Fennessy & Scott Mayson

Given Australians buy more new bicycles than they do cars what if Melbourne redirected its car parts manufacturing capabilities towards innovation in the cycling product/service ecosystem? Auto parts manufacture in Melbourne has been the mainstay of the local manufacturing sector for the best part of a century and is now at

Connect Collaborate: The nature of work in the digital age

Oliver Field & Stephen Wallace

We are living amongst the greatest shift in workplace design since the industrial revolution. Production based economies are diminishing under the rise of a knowledge based global economy.

Data is the new oil; 3rd wave technologies enable workers to create, manipulate, collaborate and distribute information in unprecedented ways.

The workplace is global; businesses

Stuff Matters

Lecturer:.John Cherrey

Tuesday 9.30 – 12.30 – On Campus (049.01.001) Thursday 9.30 – 12.30 – On Campus (049.01.001)

In this course your understanding of materials will be challenged, developed, and deepened through reading and watching as well as designing and making. This is most definitely a studio where the act of making will be central to what

Brewing Senses 2012

Gyungju Chyon

Our sensorial experiences with artifacts, food, and the world around us structure and deepen our living experiences. Our senses enable us to experience the world intimately, personally, and singularly.
Focusing on Tea culture from two different places (Japan and UK), students will design ‘experience’ for/around tea engaging the range of tactile, olfactory, gustatory, and auditory senses.

Footprint Tools

with Robert Eales & Dr Soumitri Varadarajan:

Small-acre farmers need tools!  Work in collaboration with the industry partner, an industrial designer and farmer to design tools for this emerging market that can offer great opportunities for designers. (Website coming)

This studio is about,

working with a client group  that is under-served by designers
exploring the huge opportunities available to

Design for the Other 90%

Semester 1, 2013

With Judith Glover

Key words: Sustainable Design, Sustainable Development, Product Design innovation, User-Centred Design, prototyping

Activist designer Paul Pollack (2007) states in Design for the Other 90% that:
“Ninety-five percent of the world’s designers focus all of their efforts on developing products and services exclusively for the richest ten percent of the world’s customers.”
This studio looks