ALESSANDRO DADONE
PORTFOLIO
2016
INDUSTRIAL DESIGNER
Industrial designer with a balaced mix of aestethic and technical approach to focus on the best solution for companies in creative problem solving, product development, concept design, innovation and engineering. Just finished my Master Course.
ABOUT ME
EXPERIENCE Industrial Design Intern Mistubishi Electic February 2016 - April 2016
Tokyo (Kamakura)
CV
Industrial Design Intern 3M - European Design Lab August 2015 - February 2016
Strong team spirit and personal design style in individual works. I enjoy my energetic life since it is filled with travels and sports such as football, snowboard, basketball and tennis.
Milano (Pioltello)
Product Design Workshop/Contest
Vodafone IT April 2015 - May 2015 Milano
6/10/1992
Industrial Design Workshop/Contest Unichips S.p.a (San Carlo) March 2015 Milano
Product Design Internship
SOFTWARE SKILLS
Coop. Progetto tenda May 2014 - July 2014 Torino
EDUCATION Master Course Poli.Design (Politecnico di Milano) Industrial Design Engeneering and Innovation. November 2014 - April 2016 Milano
Bachelor Degree Politecnico di Torino Design and Visual Comunication. Branch in Industrial Design. November 2014 - today Milano
3D Rhinoceros (certified) PTC Creo (certified)
AWARDS
CERTIFICATES
Vray Keyshot
Zero Design Festival
Winner Realization of counter displays for San Carlo french fries.
2D
CONTACTS
Illustrator Photoshop Autocad
Contest Vodadone
Winner Development and production of the trophy for “Video Talent Vodafone Amici” 2015
Rhinoceros
Mc Neel and Associates December 2014
PTC - Creo Parametric Basic Course (40 hours).
March 2015
IELTS - British Council score 5.5
July 2014
EF International English Course
B2 Upper Intermediate 3 weeks - Miami (FL) October 2014
EMAIL: dadone.alessandro@gmail.com
// PHONE: +393349293862
ROCK-UP
2014
WHEELCHAIR REDESIGN of “La jolette”
The goal of the project was to redesign “La Jolette” wheelchair using their production technologies (bending and welding of tubulars) and existing components from the market. The focus was to increase find a way for using the wheelchair both in mountain paths and in the refuge. (The original one was only able to travel in mountain paths)
TEAM PROJECT
01
DESCRIPTION
The wheelchair is designed in both one-wheel and three wheels conďŹ guration. One wheel for mountain trails use, three wheels makes autonomous the disabled in the refuge or over short distances without slope. The transformation works through a pedal on the fork that unlocks two pins that make the wheel spin under the seat.
FRONT/BACK VIEWS
MOUNTAIN CONFIGURATION
REFUGE CONFIGURATION
PUSH
FOOTREST
The height of the footrest can be set to maximize the exibility.
1 NS O I T GURA
NFI O C RD
OA B Y R STO
4
WHEEL BLOCK
The wheel can rise by pressing a pedal that permit to scroll up the schock absorber throught a guide.
2
5
SEAT
Control of the seat by two prismatic guides and a rotational joint
3
6
b D rak irt es y H Dia ar t ry ec h
REFUGE CONFIGURATION
m o in ld s H ea D t PE
liz ed
ec ia
Sp
gl e
sin
ex
an n
ha in rmr H es D t PE
fo o
tre st
The Rock-Up it’s easy to compact for the trasport by car being 81x44x61 cm
w
sp o id ke th d 14 wh ‘’ ee l
e
as
q bu uic tto k re n l
FOLDABLE
MOUNTAIN CONFIGURATION
tu al bu lu la m ri in n iu m
ea
on w wh id e th el 22 s ”
sy
ex pa ns
po cov liu er re ing th an in e
ed
po p liu illo ra w th in an e
be lts
SNAKEE
2015
SHAVER ACADEMIC PRACTICE EXERCICE
The direction of this academic exercise was to show 3D modelling and rendering skills matching functional features. Philips brand wasn’t the real client, just to show labelling skills on the software.
PERSONAL PROJECT
02
3D MODELLING RHINOCEROS
Modelling of the shape throught surfaces to to get a closed solid model.
V-RAY
Lights positioning View setting Materials and Textures
MAIN FEATURES FRIENDLY
Designed to be easy to use and shaped by organic curves inspirated to female shavers and snakes body.
SENSITIVE
Thought to give a good feeling on the hand by gripping texture. The heads can ďŹ t to every face shapes thanks to their sensitivity to the pressure.
ALL-AROUND
3D rotation of the head to ensure a good shaving in every angle. Additional blade on the back to sideburn regulation.
ERGONOMIC
Organic curves for an easy hold and use. Antislip material.
GOBI
2014/2015
FOOD CHILLING SYSTEM CONCEPT DESIGN
This was an academic workshop to deďŹ ne a new scenario focused on people behavior, needs and habits that drives the developing of the appliace below.
TEAM PROJECT
03
90% 60%
of people wait the cooling down of cooked food at ambient temperature before storing it in the refrigerator. of people waiting the cooling of food at least once forgot it out of refrigerator.
EFFECTS
bacteria proliferation evaporation enzymatic oxidation
CONTAINERS There are 3 different sizes of containers to contain various amount of food. The containers are structured in 2 layers coupled: PEBA (transpirant membrane) and PVCmicro-perforated. This conďŹ guration of the structure allows the vapor (but not the water) to leave the container without forming condensation.
HOW DOES IT WORKS? The vapor produced by hot food leave the container and condenses on the cold internal walls of the household appliance, cooled by cells of Peltier; ďŹ nally the water of the condence slides to a sponge removable and squeezable at the end of the process.
HOT FOOD
HOT FOOD
STORYBOARD After putting the container with hot food inside of the household appliance, it is possible to choose the operating program between automatic and manual settings in relation to the food typology; when the program is ďŹ nished it is possible to remove the container and squize the sponge.
1
2
3
minutes
15
1
14
2
13
3
12
4
11
5 10
6 9
4
5
... WAIT ... HOT FOOD
HOT FOOD
6
8
7
VODAFONE
2015
TROPHY CONTEST winner
TEAM PROJECT
The brief was to realize a trophy for the “Video Talent Vodafone Amici” 2015 that is a Talent Contest for the bests italian videomakers. The award cerimonywas transmitted on the television show “Amici” on the 30th of May 2015.
04
INSPIRATIONS CAMERA OBJECTIVE
The top view accents the formal reference of the diaphragm of the camera with the rotational movement of the frames.
FRAME RATE
The minimum frame rate per second for a clear reproduction of the animation is 24 fps. The idea was to build a structure with 24 layers where the light that comes across the trophy compose the (clear) Vodafone Logo.
BRAND IDENTITY
Our intenction was to reect the Vodafone brand identity in the aesthetics of the trophy. The coluors used are the Vodafone Red (PANTONE 485) and the natural colour of alluminium.
PROTOTYPE
First prototype and evidences of the concept of Logo creation by spot light.
MANUFACTURE
FINAL MODEL According with Vodafone managers we decided to mantain the concept but also to printing the Logo on the Plexiglass base to enhance the visibility during the tv show.
ELECTROLUX SOUS-VIDE COOKER CONCEPT + ENGINEERING
Electrolux asked for a kitchen appliance to cook with sous-vide technique. The start point was to study the functioning of their ovens and deďŹ ne a target to develop a new product from the concept to technical drawings.
2015
TEAM PROJECT
05
MARKET ANALISYS Competitors and features
USER EXPERIENCE RESEARCH Habits and needs
CONCEPT
Small appliance to prepare sous-vide recipes through steam cooking. Created for a domestic use (max 6 eaters) to permits to having a simple and intuitive approach of this technique.
SOUS-VIDE KIT
- Silicone support for food - Vacuum packaging - Hardware - Lid
STORYBOARD, STEP 1
STEP 2
Pull out the Kit.
Put under vacuum-seal the food with the electric pump.
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
Extract “Athmos” from the drawner.
Arrange the silicone support for the food.
Fill up the tank.
0:00 PM
100%
TIM
0:00 PM
Place the lid.
Start the program.
Select the recipe on the app and follow the informations. TIM
STEP 3
100%
TIM
0:00 PM
Clean the tank
1
2
3
4
5
6
100%
Meat 55 min 70°C
45 min 65°C
60 min 70°C
40 min 65°C
35 min 65°C
60 min 70°C
Fish
Vegetables
Special recipes
ASSEMBLY LINE STEP 1
STEP 2
ceramic “body”
STEP 3
STEP 4
Temperature and humidity sensors
BODUM
2015
KETTLE ACADEMIC PRACTICE EXCERCISE
PERSONAL PROJECT
In this style exercice the goal was to ďŹ nd a toster on the market and designing a kettle based on its aesthetics values.
06
CASE STUDY:
BODUM BISTRO toaster
HOW CAN I TRANSFER ITS CHARACTER IN ANOTHER PRODUCT ?? The first step to define the character of the product was to underline form and surface parameters to find all its principal features.
FORM PARAMETERS
SURFACE PARAMETERS
dimensions (linked to the thypology) proportions geometry composition details materials
colours finish textures (2D or 3D texture or pattern)
Finally it was possible to summarize the BISTRO toaster character in 3 adjectives to design the kettle
YOUNG CASUAL RESISTENT
PUSH OPENING
to open the top and refuel
to serve hot water without opening the lid
HANDLE
included into the volume of the kettle
HYDROMETER
to to measure the level of the water
3D
texture
SAN CARLO COUNTER DISPLAY WORKSHOP/CONTEST
2015
TEAM PROJECT
winner
DESIGN FESTIVAL
During the "Zero Design Festival 2015" in Milano we participated to a contest powered by Zero Magazine and Unichips S.p.a (San Carlo) to designing a new concept of chips counter display according with San Carlo brand values.
07
CONCEPT #1 The idea of the ďŹ rst Concept come from the traditional world around San Carlo and their products. The holder of the counter displays is in Tyvek to evocate the sack of potatoes and the structure is thought in metal rod to make it lighter and less bulky. There are 3 different dimensions with one, two or three levels.
GESTURES
The consumer can pick chips from the counter display as though picking potatoes direcly from their sack.
CONCEPT #2 The second concept come also from the tradidional mood but it is thought to valorize the recipe of chips illustrated in the front of each column. The whole material is corrugated paper printed with graphics.
TRADITIONAL RECIPE
Development of the process of San Carlo chips from the harvest to pakaging. ORIGINAL INNOVATION Their innovation spirit let people going trought new ways to approach their products.
FLEXIBILITY
Splitting the counter display is possible to separate the different avours to optimise the positioning in the coffe bar.
THANK YOU Email: dadone.alessandro@gmail.com Phone: +39 3349293862