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issue: September 2012 ApplianceMagazine.com


Electrolux Design Lab 2012: The Top 10


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The 30 semi-finalists have been narrowed down to 10 finalists in the 2012 Electrolux Design Lab challenge, with appliance concepts that stimulate "holistic sensorial experiences."

Mo'Sphere, designed by Yunuen Hernandez, from Centro de Investigaciones de Diseno Industrial

"As we are celebrating the tenth year anniversary of Electrolux Design Lab, we wanted to give the students a brief that challenges them to create holistic sensorial experiences," said Henrik Otto, Vice President Design at Electrolux. "The 10 concepts that have reached to the Design Lab 2012 finals are an overview of the kind of creative design thinking that surprises and challenges us and creates discussion about the future."

As in the past, finalist design concepts are a curious mix of concepts that appear quite feasible alongside concepts that seem based on no currently commercialized technology.

The Top 10


SmartPlate, designed by Julian Caraulani of Romania and a student at Coventry University in the UK

The Top 10

Aeroball - Designed by Jan Ankiersztajn, a student at the Uniwersytet Artystyczny w Poznaniu, Poland.

The Aeroball consists of tiny bubbles that float and hover in the living space, filtering and scenting the air. The bubbles also provide illumination buy absorbing light during the day and glowing during the night. How it would actually function, this "delicate indoor firefly always working to improve the air that we breathe," is not described.

Easystir - Designed by Lisa Frodadottir Lastad, a student at the Norwegian University of Science and Technology, Norway.

Easystir is designed with magnets that react to below-glass components of an induction cooktop, to stir food continuously and freeing up the cook for other things. Because the device is powered by the cooktop, it needs no batteries or other power source of its own.

ICE - Designed by Julen Pejenaute, from Universidad Politecnica de Valencia, Spain

ICE is a lamp with adjustable brightness or color, to fit the mood of dining occasions. An Experience mode can enhance a meal by adding interactive backgrounds that react to diner movements and by creating dynamic links between objects on the table. Placed above a cooking or dining area the lamp will scan its surroundings and assist the user in creating the best meal to suit the occasion. The lamp can also scan ingredients chosen to cook with and give suggestions on meals that can be made from those ingredients. The user can also access a database of recipes and ICE will guide the cook through meal preparation.

Treat, designed by Amy Mon-Chu Liu, from Australia's Queensland University of Technology

2012 Design Lab Finale

Mo'Sphere - Designed by Yunuen Hernandez, from Centro de Investigaciones de Diseno Industrial- UNAM, Mexico

Mo'Sphere allows the user to experiment with and experience new flavors and sensations via molecular cooking. The molecular cooking appliance makes use of physical and chemical reactions during cooking. Capabilities include flash freezing, foams, frosts, geles and even cotton candy.

SmartPlate - Designed by Julian Caraulani of Romania, a student at Coventry University in the UK.

SmartPlate is an intelligent dish that physically understands food and transforms it into sound. The plate wirelessly connects to the user's mobile device. It measures different aspects of the meal's ingredients to identify food and attaches musical notes, harmonies, and rhythm to each ingredient. The user can actively listen, compose, and interact with recipes of sound.

Spummy - Designed by Alexandre de Bastiani, a student at Pontificia Universidade Catolica do Parana, Brazil.

Using nano-technology, Spummy creates edible foam with any flavor or combination of flavors. Spummy is inspired by Ferran Adria, the inventor of flavored foam that helped win him Restaurant of the Year four years in a row; the appliance enables this type of five-star cuisine in the home.

Treat - Designed by Amy Mon-Chu Liu, from Queensland University of Technology, Australia

Tree + Eat = Treat. The device combines classic food storage techniques, such as vacuum sealing, with modern remote, mobile technology for a new level of user convenience. The device has new way of communicating to the user when food is expiring by first changing color as the food ages and then dropping from the tree when the food has expired. A user can access the Treat with a mobile app and tell it to preheat a meal.

Impress, designed by Ben de la Roche, from Massey University, New Zealand

Impress - Designed by Ben de la Roche, from Massey University, New Zealand.

Impress is a refrigeration wall that holds food and drink out in the open and not behind closed doors, allowing the user to easily see all the food items. The refrigeration function does not operate when there is nothing in it, so the appliance uses and less power the fewer items are stored in it.

Memory - Designed by WenYao Cai, from Guangdong Industry Technical College of China

The unit is designed to address a small but important part of many people's lives: having a barista who remembers who you are and how you have your coffee. The Memory coffee maker uses hand print recognition to make the exact cup of coffee for each person.

Tastee - Designed by Christopher Holm-Hansen, from the Technical University of Denmark

The Tastee is an electronic method of providing the sophisticated palette of a professional chef to the home user. It is a taste indicator used during cooking to assist the cook in bringing out the flavors in the meal. The Tastee is the shape and size of a regular spoon. Receptors based on the human taste bud enables the device to assist the cook in preparing the food.

Tastee, designed by Christopher Holm-Hansen, from the Technical University of Denmark

2012 Design Lab Finale

The 10 finalists will compete in a final event, to be held in Milan, Italy on Oct. 25, 2012, at the Triennale Design Museum. Finalists in Milan will present their individual concepts to a jury of design experts.

The jury will include chef and restaurateur Davide Oldani, designer Dante Donegani, design blogger Kelly Beall, and Electrolux Vice President Design Henrik Otto.

The jury will judge entries based on intuitive design, innovation, aesthetic qualities, and consumer insight.

The first prize winner gets a six-month paid internship at an Electrolux global design center, as well as 5,000 euros. Second prize is 3,000 euros and third prize is 2,000 euros.

 

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