Portfolio 2018 DI. Abril M. Villanueva

portfolio 2018 Abril M. Villanueva industrial design / medical muthesius university of fine arts and design

This is me.

My name is Abril, I am an industrial designer graduated from the Industrial Design Research Center of the National Autonomous University of Mexico and master student from the Muthesius University of Fine Arts and Design in Kiel, Germany. My master programm has a main emphasis in Medical Design, so I am naturally interested on all medical topics, as also in the research and experimental part of any device development.

The following is a selection of my most representative projects.

Design is about leaving the world a better place than when you arrived.

repräsentativsten Arbeiten.

CONTENT.

01

02

03

04

05

06

07

08

01

(nicht) essen - (Nicht) wissen

02

auxiliary chairs for automotive assembly

03

wa'an

04

ipnv

05

lerni

06

bimbo

07

mexico city

08

praktikum

(nicht) Essen (Nicht) wissen.

01 The first semester of the MA. Medical Design in the Muthesius University of Fine Arts and Design deals with the basics of process-oriented design, mediation and innovation. The project consisted of three parts: Human Cell, Seven Days and One Minute.

In the first part, we made a research and analyzed through an infographic the topic metabolism at a molecular level. For the second part, we documented seven days of our daily alimentation to also make afterwards an analyzing infographic. The third part consisted of assuming the following hypothetical situation: -We only eat one meal a day (drinking is independent). This meal is highly individualized, designed specifically for your needs and is self-prepared (no convenient food or similar). With what ingredients is prepared and how is the daily required consume per day satisfied, However, the reduction to a single moment of eating is not a waiver, but a pleasure-maximization.The task was then the following: To create an example of such a meal, create a special context for the moment of consumption and if needed, create an extra “tool” to prepare your meal. Finally, communicate your “moment of pleasure” in a minute movie: “One Minute”.

METABOLISMUS

A A

· Was passiert auf zellulärer Ebene?

EINER MENSCHLICHEN ZELLE

P

An der Zellteilung beteiligt

P

A N A B O L I S M U S

Der Abbau organischer Nährstoffe wird in einfache Endprodukte umgewandelt.

P

A A

P

A

P P

nukleus

P P P

P

A

P

P

A

P

P

A

P P P

A

P

Schaltzentrale der Zelle, die den Bauplan der Zelle e n t h ä l t

P P P

P P

A

A

BIOMOLEKÜLE

gehirn

P P P

A

P P P

A

G L U C I D E L I P I D E P R O T E I N E V I T A M I N E NUCLEOSÄURE

A

P P P

P P

A

P

P

ribosomen

P P

P

A

P

A

Wichstigste chemische Energiespeicher der L e b e n w e s e n

vesikel

P P

P

P

A

Stoff- und Informationsaustausch

P

P

P

A P P

P

P

P

A

Eiweißproduktion

P P

P P

P P

blut

P

A

P

A

A

P P

P

A

lunge

nucleolus

P P

P P

A

P

P

A

P

P

P

P

P P

endoplasmatisches reticulum

P

P

A

A

P

P

P

A

A

P

P

P

P

P

P

P

ATP

Kanalsystem dass dem Aufbau von Stoffen dient und den Stoffwechsel der Zelle unterstützt

ADENOSINTRIPHOSPHAT

knochen

herz

Wichstigste chemische Energiespeicher der L e b e n w e s e n

B

golgi apparat Stofftransport

mikrobutuli

mikrobodies Nucleolus

LYSOSOM

Nukleus

zentriolen

RAUES Endoplasmatisches Reticulum

zytoplasma

leber

ZELLE

MUSKEL

PANKREAS 1

Der menschliche Körper hat so viele Zelltypen wie Gewebetypen. Gewebe sind eine Gruppe von Zellen, die eine bestimmte Funktion ausführen.

2 3

1

PROTEIN

ribosomen DISSIMILATION

protein

fette

kohlenhydrat

Die Verdauungsdrüsen produzieren den Magensaft, der Wasser, Salzsäure (die den pH-Wert des Mediums ändert und neben dem Sterilisieren des Bolus die Enzyme aktiviert) und zwei Enzyme: das Pepsin, das in Gegenwart von Säurefragmenten die Proteine zerlegt und die Magenlipase, dass die Fette in Fettsäuren und Glycerin zerlegt.

Die Darmschleimhaut absorbiert die Verdauungsprodukte. Die Darmabsorption auf der Ebene des Dünndarms erfolgt durch dünne Darmzotten, die den Chymus (flüssige Nahrungsmittelmischung, die bereits die Prozesse des Magens durchlaufen hat) aufnehmen.

Im Dünndarm werden Proteine, Lipide und andere essentielle Prinzipien aufgenommen. Im Dickdarm absorbieren sie alle Nährstoffe, die im Dünndarm nicht absorbiert wurden, wie Wasser und Elektrolyte.

Die absorbierten Materialien durchqueren die Schleimhaut und gelangen zum Blut und werden an andere Körperteile verteilt, um sie zu lagern oder andere chemische Modifikationen zu durchlaufen. Dieser Teil des Prozesses variiert je nach den verschiedenen Arten von Nährstoffen.

KOHLENHYDRAT PROTEIN

FETTE

polysaccharide

"Kraftwerke" der Zelle/Erzeugung von Energie

H i l f t b e i Stoffwechsel/Verdauungsprozessen in der Zelle

zytoplasma PROTEIN

FETTE

polysaccharide

K A T A B O L I S M U S

Glattes Endoplasmatisches Reticulum

golgi-apparat

Der Abbau organischer Nährstoffe wird in einfache Endprodukte umgewandelt.

Mikrobutuli 10 AMINOSÄUREN

disaccharide MONOSaccharide

FettsÄURE

6 ASSIMILATION

Typisches Maß (µm)

3

Tragen zum Stoffwechsel und Schutz der Zelle b e i e i n

2.5

2 AMINOSÄUREN

FettsÄURE

disaccharide MONOSaccharide

Durchschnitt

a n A B O L I S M U S

2

2

1.5

1.5

1

1 0.5

Bezeichnet das Wachstum, den Aufbau und die Speicherung körpereigener Bestandteile

0

0.025

PROTEIN

FETTE

polysaccharide

1 - 10 µm

Hier finden die meisten Stoffwechselreaktionen der Zelle statt; das Zytoplasma bettet die anderen Bestandteile der Zelle in eine halbflüssige Substanz ( C y t o s o l ) e i n

mikrobodies

3

0.5

1 0.3

1.2

1 0.5

0.5 0.1

Zelluläre Organellengröße

(nicht) essen - (nicht) wissen

mitochondrien

lysosom

b

3 2

Mitochondrien

Nahrungsaufnahme

· Was passiert IN UNSEREM KÖRPER?

FETTE

vesikel

A

Niere

Die kleinste lebende Einheit eines Lebewesens

Sind verantwortlich für Bewegungen und Transporte innerhalb der Zelle und tragen zur Stabilisation der Zelle b e i

Durchmesser der menschlichen Zelle

zentriolen Übernehmen Transport-und Stabilisations a u f g a b e n

Abril M. Villanueva · Muthesius Kunsthochschule · M.A. Medical Design · 1° Semester · 08.11.2018

human cell In this part, Celular metabolism was analyzed through an infographic, where the process was illustrated and explained.

From this part, we learnt the importance of carbohydrates, proteins and fat in our diet.

7 days

seven days For this phase, we tracked for seven days our daily eating habits, by counting the calories and nutritional values of every element in our food. We analyzed our alimentary habits through the development of an infographic.

All were highly personalized and therefore different. My infographic was focused on repesenting in just one figure, more than two data. That’s why I firstly developed a 3-axis graph that represented the percentage of carbohydrates, proteines and fats of each meal of each day of the week. Each of these peculiar forms were used afterwards to represent the total of calories that these meals had.

The forms are offsetted, and each of these offsets represents 50 calories more in the total summatory of calories. The forms are positioned in a time-line, in which each point represents half an hour.

Every line represents a day. There are seven lines that represent, the seven days that were analyzed.

The second part shows the documentation in form of pictures and value of each of the ingredients that the meal of that day had. The data is also showed in quantities and percentages

Siebentägige

Dokumentation

meiner

mo

di

mi

do

fr

sa

s

923.9

1789

2111

2008.7

1822.8

2135.5

117

Ernährung

master-studentin alter körpergewicht körpergröße körperfett body mass index

gewicht (kg)

27 jahre 65 kg 1.58 m 32.6% 26

120 110

starkes übergewicht

100 90

leichtes übergewicht

80 idealgewicht

70

täglicher verbrauch

60 50

untergewicht

1.60

1.60

1.60

1.60

11962.4 kalo

wöchentlicher verbrauch

40 1.60 große (m)

täglicher bedarf

1750 kcal

+50 kcal

300 kcal

+50 kcal

250 kcal

+50 kcal

200 kcal

+50 kcal

150 kcal

+50 kcal

100 kcal

50 cal

(NICHT) ESSEN - (NICHT) WISSEN

Abril M. Villanueva · Muthesius Kunsthochschule · M.A. Medical Design · 1° Semester · 29.11.2018

frühstück mitagessen snack abendessen alkohol

stunde halbe stunde

so

montag

dienstag

mittwoch

donnerstag

freitag

samstag

sonntag

frühstück

frühstück

frühstück

frühstück

frühstück

frühstück

mittagessen

13.11.2018

12.11.2018

(130 g)

(65 g)

(30 g)

= 160 g

1x

1x 56 kcal

2x

21 kcal

+

(30 g)

(250 g)

(72 g)

= 660 g

300 g

2x 15 g 2x 250 ml 1 Kl 28 + 80 + 68 + 34 + kcal kcal kcal kcal

356 + 192 kcal kcal

15.11.2018

14.11.2018

(30 g)

1x

+ 250 ml

300 g

(130 g)

1x

30 g

(30 g)

= 532 g

250 ml 1 Kl

1x

+ 250 ml

228 + 192 + 114 + 48 + 56 + 34 cal cal cal cal cal cal

65 g 320 g

(72 g)

(50 g)

2x

30 g 15 g

1x

185.9 + 204.8 + 28 + 48 + 80 + 18.3 + cal cal cal cal cal cal

77 kcal

758 kcal

663 cal

599 cal

vormittagssnack

mittagessen

mittagessen

mittagessen

250 ml 1 Kl 34 cal

= 510 g +250 ml

30 g

15 g

+ 161.7 kcal +

80 kcal

205.4 cal

220 g

140 g

1x

286 kcal

175 kcal

100 kcal

+

+

205.4 kcal

561 kcal

mittagessen

nachmittagsnack

130 g +

78 kcal

= 400 g

145 g +

290 g 185 kcal

115 g 170 kcal

+

= 516 g

111 g 339 kcal

+

130 g

+ 250 ml

214.5 kcal

nachmittagsnack

100 g

149 g 173.3 kcal

+

200 ml

+250 ml

½x

46 kcal

mittagessen

62.5 kcal

+

28 kcal

+

= 379 g

330 ml +

300 g

+330 ml

49.5 kcal

192 kcal

40 g

100 g 372 kcal

134 kcal

+

30 g

333 kcal

178 kcal

60 g +

= 265 g

mittagessen

nachmittagsnack

100%

300 kcal

108 kcal

+

400 ml

120 g

288 kcal

+

633 kcal

588 kcal

abendessen

nachmittagsnack

nachmittagsnack

= 120 g

= 80 g

2x

+400 ml

68 kcal

68 kcal 100%

abendessen

100%

p

f

15.9% 14.2% 19.4% 20.52% 0%

26.98% 28.6% 22,6% 19.5% 0%

2

88 g

= 98 g

10 g

181 kcal

k

320 kcal

1004 kcal

= 346 g

(30 g)

(30 g)

= 250 g

68 kcal

2x +

(80 g)

2x +

57.12% 57.2% 58% 59.98% 100%

(65 g)

= 40 g

+200 ml

108.5 kcal

465.3 kcal

694 kcal

2x

101.5 kcal

= 367 g

539.7 kcal

(250 g)

250 kcal

250 ml

2x

68 + 2 + kcal kcal

(16 g)

= 440 g

1

125 g

18.11.2018

(40 g)

(250 g)

1x 228 kcal

(80 g)

= 31.5 g

31.5 g

17.11.2018

16.11.2018

624.6 kcal

429.5 kcal

k68 kcal

228 kcal

abendessen

abendessen

abendessen

60 g

168 g

47 kcal

+

+

120 g

243 kcal

+

76.8 kcal

= 378 g

1x +

20 g

10 g

114 kcal

53.6 kcal

+

= 30 g

32 g

2x

88 kcal

28 kcal

+

30 g

170 kcal

= 92 g

282.3 kcal

abendessen

abendessen

289.8 kcal

60 g

30 g

230 g

83.7 kcal

+

141.6 kcal

1058.4 kcal

+

51.7 kcal

+

= 320 g

96 kcal

437.5 kcal

kalorien 250 ml

1x 210 kcal

+

2 kcal

= 80 g

75 g

+ 250 ml

336 kcal

212 kcal

200 ml +

46 kcal

= 311 g

1x +

75 g

+ 200 ml

20 kcal

336 kcal

402 kcal

200 ml +

46 kcal

= 200 g

1x

250 ml

+ 200 ml

34 kcal

+

gramm

(40 g)

(125 g)

(36 g)

(80 g)

136 kcal

416 kcal

½x +

62.5 kcal

= 290 g

310 g

200 g

+250 ml

252 kcal

= 510 g

271 kcal

+

198.5 kcal

523 kcal

alkohol

alkohol

ml

frühstück mitagessen

(330 ml)

3x

923.9 kcal / 671.5 g / 250 ml

71.5

1789 kcal / 1661 g / 450 ml

2122.7 kcal / 1267 g / 580 ml

378 kcal

160 kcal

63.7% 52.3% 90% 75.1%

53.6% 59.2% 58.4% 73.6% 71.38%

k

k

k 100%

100%

p

snack abendessen

1509.5 kcal / 665 g / 0 ml

1661.8 kcal / 762 g / 675 ml

1890.8 kcal / 1033 g / 1490 ml

alkohol

11,898.7 kcal / 7,405.5 g / 4,145 ml

85.7% 55.2% 50.5% 80.8%

11.6% 7.7% 31.4% 8%

= 75 ml

75 ml 160 kcal

gesamtwerte

orien

schlafstunden

2001 kcal / 1346 g / 700 ml

= 990 ml

378 kcal

100%

100%

f

2.7% 37.4% 18.1% 11.2%

100%

p

19.7% 32.6% 7% 32.6%

66

100%

100%

f

16.6% 15.1% 3% 15.1%

100%

p

17.3% 21.5% 18.2% 5.6% 10.5%

59.73% 45.5% 61%

69.31% 58.59% 52% 47.8% 100%

67.8% 72.69% 52.2% 35.78% 100%

61.87% 91% 48%

k

k

k

k

100%

100%

f

29.1% 19.3% 23.4% 20.8% 18.12%

22,1

100%

p

18.12% 41.3% 25.37%

100%

100%

f

22.15% 13.2% 13.63%

100%

p

12.9% 16.90% 9.8% 27.4% 0%

100%

100%

f

17.79% 24.51% 38.2% 24.8% 0%

100%

p

9.2% 19% 14.3% 38.43% 0%

100%

100%

f

23% 8.31% 33.5% 25.79% 0%

100%

p

19% 6.8% 17%

100%

f

19.13% 2.2% 35%

k

kohlenhydrate

p

proteine

f

fette

mo

di

mi

do

fr

sa

so

mo

di

mi

do

fr

sa

so

855 ml

1060 ml

840 ml

900 ml

900 ml

750 ml

960 ml

250 ml

200 ml

250 ml

330 ml

250 ml

200 ml

250 ml

250 ml

250 ml

250 ml

400 ml

leistungswasser v e r b r a u c h

le

a n d e r e flüßigkeiten

200 ml

täglicher verbrauch

1105 ml 1510 ml 1540 ml 1480 ml 1300 ml 1350 ml

9245 ml

wöchentlicher verbrauch

100 ml

100 ml

whiskey vol 50% n ä h r w e r t e

671.5

1661

1346

1267

1033

762

frühstück +50 g

300 g

+50 g

250 g

200 g

+50 g

150 g

+50 g

100 g

50 g

mitagessen

stunde

+50 ml

300 ml

+50 ml

snack abendessen alkohol andere flüßigkeiten (ml)

200 ml

+50 ml

sportstunden

100 ml

50 ml

bier

n ä h r w e r t e

kc

213 kcal

kc

42 kcal

k

0g

k

15 g

p

0g

p

0g

f

0g

f

0g

a

40 g

b

0g

w

50 %

w

92 %

mineralstoffe

NaCl

0g

HCl

30 mg

HCl

0 mg

S

16 mg

Mg

1 mg

Mn

8 mg

Mn

0.2 mg

K

35 mg

K

3 mg

Ca

20 mg

Ca

2 mg

F

20 mg

665

halbe stunde

heineken

mineralstoffe

7405.5 gramm

+50 g

960 ml

kc

kalorien

NaCl

salz

k

kohlenhydrat

Fe

eisen

p

proteine

Zn

zinc

f

fette

Mg

magnesium

b

broteinheiten

Mn

mangan

w

wassergehalt

K

kalium

s

kcal / gramm / ml 2000 100 ml

eitungswasser n ä h r w e r t e kc

0 kcal

k

0g

p

0g

f

0g

b

0g

w

100 %

1900 1800 1700 1699.81 kcal

1600

mineralstoffe NaCl

0.0127 g

Fe

0.1 mg

Zn

0.1 mg

Mg

1 mg

HCl

0.5 mg

Mn

0 mg 1 mg

S K

0 mg

Ca

0.1 mg

F

0.01 mg

I

0 mg

1500 1400 1300 1200 1100 1000 900 800

100 ml

schwarzer

tee

n ä h r w e r t e kc

2 kcal

k

0.3 g

p

0g

f

0g

b

0g

w

99 %

mineralstoffe NaCl

0g

Fe

0 mg

Zn

0 mg

Mg

1 mg

Mn

0.2 mg

K

21 mg

Ca

0.1 mg

F

1 mg

I

0.17 mg

Ca

calcium

F

eisen

I

zinc

HCl S

chlorid schwefel

1320.71 ml

700 600 500 400 300 200 100

1057.92 gramm

I also developed this way a very similar graphic that instead of representing the nutrition facts, represented the consumed calories. Finally, I did an analysis of my weekly liquid consupmtion, which showed very interesting data of my own health.

Through all these, I realized the importance of a good alimentation and hydratation, but also, how my habits were completely different from the ones in my hometown: Mexico City. The biggest difference I noticed was base foods of both countries: tortilla in Mexico and bread in Germany. That was also the starting point of the last phase of the project.

one minute We all worked firstly on the exactly topic of our videos. It was a long research and brainstorming process, because we had to imagine how would the future of food be, and all the complex issues that this imply. My topic was defined by Mexico’s main food: tortilla.

Tortilla is our “daily bread”, literally. We eat them every and each meal. Firstly, we developed a storyboard that would guide the script of the video. In the first part of the storyboard, I relate a bit about Mexico’s history and culture in the form of a sketch on a blackboard.

Afterwards, the product is presented exactly as it would actually look like.

Then, vectographic drawings represent how the tortilla must be manipulated. Then a real life actor shows how the tortilla is used as a tool. The tortilla can be used as three different tools, which are showed in the storyboard: Roll, Cone and Taco. Each of them are explained on the tortila, which has printed on its surface a grafic explanation of how it has to be manipulated in order to turn it into these different tools.

storyboard

A video was developed according to the previously made storyboard.

auxiliary chairs.

02 Stress and fatigue are the most troubling issues in Mexico’s work life, which is in fact, the country where people work the most hours per day worldwide. The consequences of this problem are reflected in the health and quality of life of the Mexican population, which was recognized and studied at the Volkswagen plant in Puebla, Mexico.

This project tries to solve this problem by developing a product. It was developed in three phases: In the first phase, the project was focused on the development of an exoskeleton. During the evolution of the project, we had an important insight and therefore changed the topic of the project. We decided that the important issue was to solve the already mentioned problematic. The second stage explains this change and describes how the problematic is solved through a much simplier solution than an exoeskeleton. The third part of the project defines and describes the product’s final design.

research For the first part of the research phase, we visited Volkswagen’s plant in Puebla, Mexico. During the visit we identified and analyzed a lot of problems that the workers have during their working day, which was useful for the further development of the product.

We’ve found that people that work in factories and distribution centers, must constantly bend. The repetitive movements cause fatigue and long-term damage such as: muscle disorders and back and joint problems.

We also developed infographics through brainstorming and further in-depth research. We looked at three main factors: health, employment and security, which are the factors that occur during the working day and are directly and indirectly related to the productivity of all workers.

change of direction Finally, we proposed 2 different models of exoskeletons that had different ergonomic variations, such as the seat shape and the lumbar support. While checking the exoskeleton proposals, we realized that its development and manufacturing would be very complex and would take a lof of time and ressources. That’s why we proposed a simple technology solution.

new start Because the topic of the project turned 360ยบ, we developed a whole new general and ergonomic research and sketched new concepts afterwards.

testing Then we developed new simulators to proof and correct the use of our designs proposals.

aesthetic analysis We worked together with VW, therefore, the aesthetic analysis was based in the aesthetics of VW cars and corporate design. With help of this analysis, we recognized the main aesthetic values, which were: Vanguard, practicability and durability. Based on the determined values, we made a second aesthetic analysis, but this time about furniture with the porpuse of helping the further development of the seats.

final design The end result of the research, analysis, observation and testing processes was the design of two auxiliary chairs. A low chair to work at a height of less than 50 cm and a high chair to help prevent fatigue in the lower limbs when the worker performs tasks that take place in a fixed standing position.

low chair It is especially helpful for mounting the front bumper.

ergonomics This chair is designed so that the user can swing his legs. The seat helps him maintain a proper posture and strengthen the muscles of the abdomen, spine and legs.

The foot of the low chair measures 450 millimeters in diameter, which makes it sturdy and allows the user to balance his or her legs as he or she inclines up to 18 degrees.

function The function of the chair can be resumed in the freedom of movement through the shape of its base. The base of the chair has an angle of 18ยบ with respect to the floor, along the entire circumference of the base.

This angle is used by the user to tilt the chair in any direction he needs. He tilts the chair with his legs and can bend his legs or stretch them, depending on the position or inclination he needs. If the user stands up while the chair is tilted, the angle will cause the chair to automatically return to its original position. The chair is lightweight and can be easily transported to any location in the factory.

vinyl

memory foam

fiberglass

Stainless Steel Hexagon head screw 1/4� x 2�

Abs + steel

manufacturing The industrial processes to produce this chair are widespread and inexpensive: CNC routers, industrial knitting, fiberglass forms and welding. Therefore, the chair has the advantage of being able to be produced very simply and relatively cheaply

high chair This chair helps the workers in the activities of welding and general assembly. The seat tilts and its height can be adjusted by the user to improve the comfort during the working day

ergonomics The seat has a shape and inclination that help the user to maintain a good posture, helping the spine to be fit and strengthening the muscles of the building. The user does not remain in a single position, which is why the chair has a footrest, so that the user can change position. It iss also supported by the wheels and the gas cylinder.

function The height of the chair can be changed within a range of 55 cm to 75 cm. This allows the chair to be used effectively by any operator on the production line, regardless of his body size.

You can set the degree of the seat angle according to the weight of each operator with the button on the bottom of the mechanism. Once configured, it is not necessary to change it again unless another worker uses the chair.

vinyl memory foam fiber glass chair mechanism

pneumatic cylinder allen screw 3/16�x 3/4�

chromed STEEL abs abs + steel

wheels Hammer Caster Co.

prospective design During the creative process, we realized that our chairs could work in many different contexts besides the automotive industry, because its function is very useful in any environment. Especially the high chair, is very suitable for any activity in which a desk or a table is involved.

last prototyping phase Because of the good acceptance of the project at the Volkswagen Factory, we were asked to plan and build prototypes of both chairs.

The prototypes were very useful to find new benefits and also to improve mistakes. The manufacturing process was also very interesting: we learned a lot about controlling a CNC router and thermoforming.

wa'an.

03 The CINESTAV (Center for Research and Advanced Studies of the National Polytechnic Institute) in collaboration with the National Autonomous University of Mexico worked together in a project to improve the work lives of the Mexican population.

In Mexico, foot or heel injury are often recurrent accidents. These accidents rank second at national level. In addition, fractures of the leg and ankle occupy fourth place as a reason for incapacity to work permanently at a national level.

Nowadays, this problem is solved by the use of crutches, which sometimes hurt the patient and do not guarantee a correct healing process of the patient. รงThe main goal of this project was to develop a device that helps to heal such injuries more efficiently and in less time than crutches.

The use of this product was permanently settled in two hospitals of Mexico City.

problems using crutches • Most people alienate the crutches, resulting in injuries to the hands and under the shoulders. • The patient must not have constant support of the foot, because the plaster or fiberglass will hinder its free movement and therefore, the muscles of the injured limb will result stunted. • The use of crutches is impractical and unsafe because of the need to use hands and arms, the limitation of freedom of movements and the high risk of accidents during its use.

How can a patient safely walk with an immobilized foot or ankle without using crutches?

Why not use a boot that protects completely the injury, but that you can walk normally still?

the boot have two main parts

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1

2

main parts.

Fastening mechanism It prevents the heel from supporting the weight of the person by protecting the injury, without using any kind of restrictions.

insole Interchangeable sizes.

front protection Secures and protects against possible hits.

sole The use cycle is imitated by the curved front and back, avoiding that the heels work and therefore protecting the foot.

use cycle.

weeks 1 & 2

weeks 3 - 8

Critical time of rest and recovery of muscle volume.

From the third week it is possible to use the device. It is necessary for the physician to cut the fiberglass boot in 2 sections and adjust the plastic edges to allow the foot to float inside the device, as soon as the patient uses it.

weeks 8 - ...

Wa’an protects the injured foot and helps by the rehabilitation, using different insoles after the fiberglass boot is removed.

ipnv.

04 I developed the project “Innenpersonenverkehr” during my exchange semester at the University of Wismar. During the development, we worked in cooperation with the design department of Volkswagen in Wolfsburg.

The purpose of this project was to design a public vehicle that could improve Berlin’s public transportation in the near future: year 2030.

This project was a prospective proposal, therefore, we were allowed to play and experiment a lot with new materials and manufacturing technologies.  

cells

interaction with "glass"

vehicle connection

Before the cells begin to divide, they are just a unibody. Only during mitosis can this unibody be perceived as two parts.

This concept was the main goal in the vehicle connection: to be perceived as just a unibody.

Using “glass� for the body as the main interaction object with the user.

The vehicles combine with each other so that the user can travel through them while they are moving. The user will be able to change the route without being forced to get off any vehicle.

getting in

transbording

Access is possible through an automated ramp. The ramp allows the user to access the vehicle in the simplest and most convenient way. It allows disabled people to get on board the vehicle without any problems too.

The vehicles can connect with each other due to the shape of the vehicles (front and back). This allows to open the doors so that the user can easily go from one vehicle to another.

interaction On the outside, the vehicle shows the passenger how many seats are left. The locations are divided into two sections: the section with passengers changing to another vehicle and the section with passengers remaining in the vehicle until their final destination.

On the inside, the vehicle indicates how many stations are left for the final destination of the user, and if the user wants, some information about the city during the trip The right side of the bus is narrower because it is used- by users who will not change buses. The left side is wider, because on this side people are transbording.

When a disabled person gets on the bus, the driver’s seat contracts. The seats on the right side of the bus also contract, because this side is narrower than the left. This way, there is a better use of space. 

Berlin 2030

material Buckypaper is a thin sheet made from an aggregate of carbon nanotubes or carbon nanotube grid paper. The nanotubes are approximately 50,000 times thinner than a human hair. Originally, it was fabricated as a way to handle carbon nanotubes, but it is also being studied and developed into applications by several research groups, showing promise as vehicle armor, personal armor, and next-generation electronics and displays.

It is strong like steel but lighter.

ENERGY The fact that the vehicle is made of Buckypaper allows it to use solar energy because this material itself functions like a solar cell.

CAPACITY It has a capacity of 8 passengers and a driver. If necessary, it also has space for a disabled person in the front area.

lerni.

05 Provinilo, a group member of the Mexican National Chemical Industry Association, promotes the sustainable development and competitiveness of the plastics industry.

They reward the creative talent of industrial design and architecture students by making the contest “Imagine PVCâ€? every two years. The goal of this competition is to promote the use of plastics to develop innovative and sustainable products among the students of Industrial Design and Architecture. This award is sponsored by companies in the Mexican plastics market to create a productive link between the companies and industrial design or architecture schools.w2 ďżź

RESEARCH For this project, I did an analogous analysis of the bicycles that are on the market. Most of the bikes were quite impractical, heavy and therefore dangerous in case the child falls.

For the bionic analysis, I decided to lean the design on the structure of sponges. Sponges are very resistant, but light at the same time, characteristics that I wanted to integrate to my design.

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FENDER FRAME

HANDLES

SADDLE

ADJUSTING

ROTATION CONTROL

BUTTON

WHEELS

SADDLE Its special “U” shape prevents the child from slipping or falling while riding downhill. This shape also offers more comfort than the conventional ones.

FRAME The frame is designed to be as light as possible, but extremely durable and flexible.

FENDER The front and rear fenders prevent children from getting dirty while driving.

WHEELS Both have a deep texture that allows Lerni to drive in any type of terrain.

ADJUSTING Hereby, Lerni’s height can be adjusted to the size of small children from 2 years.

ROTATION CONTROL Thanks to this device, it’s not possible to turn the handlebar completely, as with many other bicycles. This prevents the child from making

dangerous turns that could cause it to slip or fall.

BUTTON This component allows the user to adjust the height of the bicycle.

HANDLES The handles are larger on the outer sides and thus prevent the children’s small hands from slipping sideways from the handlebars. They also ensure easy control of the bike.

38 cm

ERGONOMIC ASPECTS Lerni can be adjusted to a height of 38 to 46.9 cm.

These dimensions correspond to the ergonomic characteristics of children between 2 and 5 years.

Lerni it’s made of plastic, so it’s light enough to be used and carried by a child.

46.9 cm

marketing I identified the target group of Lerni to determine the color scheme. During this process, I learned a lot about color theory and explored some possible color variations based on our users (children between 2 and 5 years). The render is based on the color scheme of this research.

bimbo.

06 Conceptual design of an electric oven for the company Bimbo, one of the most important bread brands in America. It was designed to be an advertising article for the company. This project was specially interesting because we were also able to design the interior parts and manufacturing proceses.

The design should also represent the aesthetic values and principles of the brand.

about the company Bimbo is a Mexican multinational bakery product manufacturing company headquartered in Mexico City. It is the world’s largest baking company and operates the largest bakeries in the United States, Mexico, Canada, Chile and Spain, and has some of the widest distribution networks in Mexico and the United States.

It was also the ninth largest company of Mexico by revenues in 2013.

Bimbo reported revenues of US$14.1 billion for 2014. It has more than 129,000 employees, 165 manufacturing plants and 2.5 million sales centers located in 32 countries in America, Europe and Asia. It operates more than 100 trademarks and has one of the widest distribution networks in the world, surpassing 52,000 routes. It has been listed on the Mexican Stock Exchange since 1980 and is a constituent of the IPC, the main benchmark index of Mexican stocks.

logo

Family Utility Quality Security keywords

main references leading product

color palette

RECOGNIZE THE CHARACTERISTICS OF THE COMPANY AND USE IT AS AESTHETIC VALUES (Metaphoren)

QUALITY

Use

All finishes and details of this product refer to the quality that characterizes Bimbo

The use was simplified the most: the temperature controller slides smoothly through the different temperature levels, there is no need to open it in order to cleand and It is equipped with a LED to indicate if the stove is hot, which help preventing accidents.

FAMILY All edges of the case are soft, which means that the product is safe and can be handled by the whole family.

Controls were simplified so they are very easy to understand.

BRAINSTORMING After recognizing the company’s main references, I started the process of sketching.

mexico city.

07 Between 2015 and 2017, I worked in various industrial design companies in Mexico City, my hometown. On the following pages I show the most representative projects of my time there.

Amate Diseno Amate Diseño is a small design company in Mexico City founded 20 years ago by two industrial designers from my university. They produce any kind of product, depending on the projects they receive, but especially furniture.

I was in charge of two projects: two 1:33 scale models, the Baroque Museum and the Ferris wheel “Estrella de Puebla”. The models had to be resistant to external conditions. Both were set up in a miniature park for the government of Puebla.

KYE CUBICA Kye Cubica is a scenography society in the southern part of Mexico City. I worked on the project of the “Sixtine Chapel in Mexico City”, an exact 1: 1 replica of the original from Italy.

Internship.

08 I present in the following pages all projects and activities that were developed during my stay as an intern in the Lifestyle Group GmbH from September 2014 to February 2015.

This company specializes in producing CNC jewelry, watches, accessories, mechanisms and other CNC small products that need precision and therefore, they use Solidworks for the 3D modeling of all their projects.

PUNCHCUTTER

PACKAGING FOR CIGARS

Redesign of a cigar cutter for Monomania. The main goal of this project was to revise the aesthetics of the Davidoff cigar cutter that the company had previously designed.

This means that the dimensions and the physical determinations have to be considered.

Design of a case for 3 cigars and a cigar cutter. Like all products of the company, it should be possible to make it easily by means of CNC stainless steel. The most important feature of this design was the fact that the entire body could be folded by punching stainless steel sheet. This feature turned the object into something easy and cheap to produce.

NEW PEARL COLLECTION

SOLIDWORKS / rapidprototyping

Design of the new pearl collection for Monomania. The goal was primarily to design a complete pearl design collection (this could include earrings, bracelet and necklace, or at least two of these elements). The most important requirement was to use the pearl as the main element in every single product and also to make the body of stainless steel.

The first 3 weeks as an intern in the LIFESTYLE Group, I received trainingSolidworks, that involved from modeling to precise technical drawings.

I also learned to prepare the 3D models before they are printed and to take care of the stereolitographic 3D printer that the company owns.

Abril m. villanueva Š 2019

Please feel free to contact me. (+49) 1793712086 avrila915@gmail.com Sophienblatt 71 24114, Kiel