Furniture Design

Semester 2, 2011

With Kjell Grant

 

This studio will be directed by Prof. Kjell Grant.

 

organized around 3 ideas resolved into one final piece of furniture presented at the graduation assessment. Areas of choice are, concept (cutting edge design) and Commercial design  –   for offices, hospitality,airports And public areas.

About the Image: Oliver Field’s Hedge is a bench in the form of a squiggle in metal,

SuperStrusion

Lecturers: Scott Mayson & Scott Mitchell

The Dr Scott’s SuperStrusion Fun Time Studio Good Times.
Participants in the SuperStrusion studio will develop and build unique extruder heads for use in a 3D printer. These print heads will not extrude plastic, instead they will enable interesting soft materials to be extruded even eaten! Your design will be based

Towards Ecoville

Stephen Clune and Simon Lockrey

Ecoville nowcasts “A place where people live and work under the ‘eco’ banner of holistic sustainability”. Focusing on three related themes of food, the household and health. The household will be studied in relation to how we live, our health and wellbeing. The studio develops products that facilitate a reduction in

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

bioMatters

With Gyungju Chyon with a special guest Aidyn Mouradov (Algal Biologist)

After the digital revolution, a new revolution is on the way, and it is not about digital printing but about growing living tissues and cells. Thanks to the development of biotechnology, bioengineering, and nanotechnology, the revolution is not just about changing methods, but shifting our lives in an entirely different

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 &

Hapticware

 

 

With Gyungju Chyon

We experience our world through diverse stimuli perceived by our brain. As we grow from infant to child to adult, these stimuli develop into awareness, meanings and values. Sensorial experiences with artifacts, food, and the world around us structure and deepen our living experiences. A move to a more ecological future requires a deeper connection to the world

Eugene Ughetti

Speak Percussion, Artistic Director, Instrument creator and experimentalist.
Eugene Ughetti instigates arts projects that impact on contemporary culture and presents work that stimulates our consciousness. He is a percussionist, composer, conductor and is currently the artistic director of Speak Percussion. His professional experience is diverse but his particular focus is new chamber music and hybrid-arts collaboration.

Eugene

SynAesthesia Design Lab

With Malte Wagenfeld

In Greek synaesthesia translates into ‘union of the senses; syn- (union) and aesthesis (sensation).  In contemporary usage synaesthesia refers to a rare neurological condition in which two or more streams of sensory data interlink or cross resulting in synaestheses; having the sensation of hearing colour, seeing sound, smelling pictures and so on.It can

Urban Commons Living Laboratory

With Shawn Ashkanasy and Justin Hutchinson

The Urban Commons Living Laboratory is an ongoing experimental studio exploring products and services to reconnect people to food and each other in high density urban environments.

The studio responds to the many challenges associated with high destiny urban living. Namely, smaller footprint living, social connection and engagement, food systems, and