Portfolio Graphic Design by Emma Sicher

PORTFOLIO Emma Sicher

SOMETHING ABOUT MYSELF

I would like to tell something about me. I am Emma Sicher, I am twenty years old and come from Trento, a city in Northern Italy. I am a very active person who loves travelling, doing a lot of different activities and working hard. I am attending the Faculty of Design and Art at the Free University of Bolzano/Bozen first of all because my dream is to make design the job of my life. Second, because of the very practical approach to design that is nearer to the world of work, the direct relationship with professors and the trilingual attitude. I think that in the actual global situation it is necessary to know languages and to travel a lot in order to get in touch with different cultures, life-styles as well as approaches to things, to get more and more open-minded, to improve the own creativity and further-

more to learn how to get an effective way of working. These are the main reasons because I decided to apply for the Erasmus project. Indeed I felt the need to do this experience in order to grow up as individual and particularly to get new competences as well as to put into play my skills at their best. My goal is to be as much experimental as possible. I wish to have the possibility to face a new environment adapting myself even to new cultures to improve my versatility, which I think, it is an essential characteristic for someone that deals with the design surrounding.

INDEX | YATEKOMO GB Foods

JILL 0’CONNOR Glassberries Design Award

KNOCKDOWN

SÜSSESSLAND Landsregierung

LOGO OBERVINSCHGAU

GREENPEACE ADVERTISEMENT

KIDS ADVISORS

TYPOGRAPHY

MY REBELLION

DROP’N’GO

GAME OF SENSES

VAPAUS

STANDING OVATION

FUTURE IS NOW!

RENDERING Photoshop

CURRICULUM VITAE

YATEKOMO

Project Trimester project About Product design Packaging Developed at ELISAVA Escola superior de Disseny i Inginieria de Barcelona

Briefing The company GB Foods asked to develop new ideas for the packaging and for the graphics for a Gallina Blanca’s product: Yatekomo which is an instant meal based on dried noodles (Saikebon in italian). The packaging was meant to express the values of the company, to be innovatine in a production optic and to offer the client a new expericence in order to fight the competition.

Duration 9 weeks When Summer trimester term 2016

Concept “Experiencial” is the keyword of my proposal is. I decided to focus on values coherence so I investigated on the origin of the product and the way they were eaten. I decided to change the material in ceramic.

Extra value People would conserve and collect and reuse the cups to drink and eat containing the problem of garbage. Having them at home would bring more users to get in contact and this means a lot of indirect advertising.

Cup So after discovering a millenial tradition based on eating the noodles in ceramic bowls I decided to propose a ceramic cup. Is very different to eat in a plastic bowl and in a ceramic one, in fact such experience does already not exist in the market. This choice is possible industrially. Each flavour has a color and a lowrelief with the name of the company.

Closing system The sealing is just an aluminium thermosealing printed with a one-tint graphic so that the closing system is the same for every flavour lowering the production.

Label The label has a very clean design, the information are spaced out by illustrations representing the flavour. The layout slides harmoniously and the absence of strong colours. The label is printed on a brown recycled paper. Each flavour has two tints: one coherent with the cup colour and the other is a light yellow which represents the noodles tone. The printing system would be flexography.

Aluminium thermosealing

125 mm

Recycled paper label with flexographic print

MODO DE PREPARACION

1. Abre la tapa parcialmente y anade en ele bol el contenido del sobre que encontreras en el interior 2. Anade agua hirviendo hasta la linea del interior 3. Cierra de nuevo la tapa y dejalo reposar 3 min 4. Remueve y listo.

95 mm

3. Ceramic packaging

1 RACION/Cantidad neta:

p Keee! m

INFORMACION NUTRICIONAL. PRODUCTO LISTO PARA EL CONSUMO.

Valores medios

3’

FID

E OS ORIE NTAL

sto e

Verduras

Valor energetico Grasa de las cuales:saturadas Hidratos de carbono de los cuales: azucares Fibra alimentaria Proteinas Sal

Por 100g 368 kJ 88 kcal 4,0 g 2,3 g 11 g 0,6 g 0,7 g 1,6 g 0,76 g

Por %IR.* racion** 1179 kJ 282 kcal 13 g 7,1 g 35 g 1,9 g 2,3 g 5,0 g 2,3 g

14% 19% 36% 13% 2% 10% 39%

Por Racion (310 g) Por 100g 368kJ/88Kcal

14%*

Descubre y collectiona las variedades mas gourmet de Yatekomo!

* IR: Ingesta de referentia de un adulto medio (8400 kJ/2000kcal) **1 Racion reconstituida = 310 g

GALLINA BLANCA S.A.U. Placa Europa, 42.08902 Hospitalet del Llobregat (Barcelona)

60g

RASGAR PARA RECICLAR >>>

DIDAS

YATEKOMO SABOR VERDURAS. INGREDIENTES: Fideos orientales (90%): harina de trigo, aceite de palma, almidon modificado, sal, gasificantes (carbonato de sodio, carbonato de potasio). Aderezo (10%): sal, almidon de patata, potenciador de sabor (E621, E635), lactosa, azucar, vegetales en proporcion variable (perejil, zanahoria, apio, puerro), extracto de levadura, aromas (contienen trigo, huevo y leche), grasa de pèollo 1,5% colorantes (E150c, 160c, E100), pimienta blanca, salsa de soja en polvo (soja, trigo, maltodextrina, sal) carne de pollo 0,5%, corrector de la acidez (acido citrico). Puede contener trazas de: crustaceos, pescado, moluscos, mostaza y sesamo. Producto deshidratado. Consumir preferentemente antes del fin de / lote: (ver la base). Conservar en lugar fresco y seco, protegido de la luz. Preparado alimenticio con fideos de harina de trigoy aderezo sabor de pollo.

OPUESTA UTILIZABLE

Fabricado en la UE. En colaboracion con Ajinomoto Group

TWORK QUETAS TEKOMO

www.gallinablanca.es Telefono de servicio al consumidor: 902 205 520

esion XOGRAFIA

1179 kJ 282 kcal 13 g 7,1 g 35 g 1,9 g 2,3 g 5,0 g 2,3 g

14% 19% 36% 13% 2% 10% 39%

Por Racion (310 g) Por 100g 368kJ/88Kcal

14%*

Oriental

Valor energetico Grasa de las cuales:saturadas Hidratos de carbono de los cuales: azucares Fibra alimentaria Proteinas Sal

Por 100g 368 kJ 88 kcal 4,0 g 2,3 g 11 g 0,6 g 0,7 g 1,6 g 0,76 g

p Keee! m

Por %IR.* racion** 1179 kJ 282 kcal 13 g 7,1 g 35 g 1,9 g 2,3 g 5,0 g 2,3 g

14% 19% 36% 13% 2% 10% 39%

Por Racion (310 g) Por 100g 368kJ/88Kcal

14%*

* IR: Ingesta de referentia de un adulto medio (8400 kJ/2000kcal) **1 Racion reconstituida = 310 g

GALLINA BLANCA S.A.U. Placa Europa, 42.08902 Hospitalet del Llobregat (Barcelona)

Valores medios sto e

3’

E OS ORIE NTA

S LE

Pollo

Valor energetico Grasa de las cuales:saturadas Hidratos de carbono de los cuales: azucares Fibra alimentaria Proteinas Sal

368 kJ 88 kcal 4,0 g 2,3 g 11 g 0,6 g 0,7 g 1,6 g 0,76 g

p Keee! m

Por %IR.* racion** 1179 kJ 282 kcal 13 g 7,1 g 35 g 1,9 g 2,3 g 5,0 g 2,3 g

14% 19% 36% 13% 2% 10% 39%

Por Racion (310 g) Por 100g 368kJ/88Kcal

14%*

Valores medios

E OS ORIE NTAL

Curry

3’

Valor energetico Grasa de las cuales:saturadas Hidratos de carbono de los cuales: azucares Fibra alimentaria Proteinas Sal

Por 100g 368 kJ 88 kcal 4,0 g 2,3 g 11 g 0,6 g 0,7 g 1,6 g 0,76 g

p Keee! m

Por %IR.* racion** 1179 kJ 282 kcal 13 g 7,1 g 35 g 1,9 g 2,3 g 5,0 g 2,3 g

14% 19% 36% 13% 2% 10% 39%

* IR: Ingesta de referentia de un adulto medio (8400 kJ/2000kcal) **1 Racion reconstituida = 310 g

GALLINA BLANCA S.A.U. Placa Europa, 42.08902 Hospitalet del Llobregat (Barcelona)

Pantone P 10-7 U

www.gallinablanca.es Telefono de servicio al consumidor: 902 205 520

INFORMACION NUTRICIONAL. PRODUCTO LISTO PARA EL CONSUMO.

FID

Descubre y collectiona las variedades mas gourmet de Yatekomo!

* IR: Ingesta de referentia de un adulto medio (8400 kJ/2000kcal) **1 Racion reconstituida = 310 g

sto e

Pantone P 58-16 U

Pantone P33-15 U

Por 100g

GALLINA BLANCA S.A.U. Placa Europa, 42.08902 Hospitalet del Llobregat (Barcelona)

Pantone P 40-14 U

www.gallinablanca.es Telefono de servicio al consumidor: 902 205 520

INFORMACION NUTRICIONAL. PRODUCTO LISTO PARA EL CONSUMO.

FID

Descubre y collectiona las variedades mas gourmet de Yatekomo!

RASGAR PARA RECICLAR >>>

3’

E OS ORIE NTAL

sto e

RASGAR PARA RECICLAR >>>

www.gallinablanca.es Telefono de servicio al consumidor: 902 205 520

Por Racion (310 g) Por 100g 368kJ/88Kcal

14%*

Descubre y collectiona las variedades mas gourmet de Yatekomo!

RASGAR PARA RECICLAR >>>

Valores medios

FID

Descubre y collectiona las variedades mas gourmet de Yatekomo!

Pantone P 150-14 U RASGAR PARA RECICLAR >>>

368 kJ 88 kcal 4,0 g 2,3 g 11 g 0,6 g 0,7 g 1,6 g 0,76 g

INFORMACION NUTRICIONAL. PRODUCTO LISTO PARA EL CONSUMO.

Fabricado en la UE. En colaboracion con Ajinomoto Group

Grasa de las cuales:saturadas Hidratos de carbono de los cuales: azucares Fibra alimentaria Proteinas Sal

Por %IR.* racion**

* IR: Ingesta de referentia de un adulto medio (8400 kJ/2000kcal) **1 Racion reconstituida = 310 g

60g

Valor energetico

Por 100g

GALLINA BLANCA S.A.U. Placa Europa, 42.08902 Hospitalet del Llobregat (Barcelona)

Fabricado en la UE. En colaboracion con Ajinomoto Group

Gambas

60g

E OS ORIE NTAL

sto e

3’

60g

FID

60g

Valores medios

Fabricado en la UE. En colaboracion con Ajinomoto Group

1 RACION/Cantidad neta:

p Keee! m

INFORMACION NUTRICIONAL. PRODUCTO LISTO PARA EL CONSUMO.

EL OWN CLADO

Fabricado en la UE. En colaboracion con Ajinomoto Group

NTONES YK

Pantone P 1-4 U

www.gallinablanca.es Telefono de servicio al consumidor: 902 205 520

Pantone P PROCESS BLACK U

Pantone 9063 C

Labels

Process of usage

JILL Oâ&#x20AC;&#x2122;CONNOR

Project Trimester project About Product design Packaging Developed at ELISAVA Escola superior de Disseny i Inginieria de Barcelona Duration 4 weeks When April - May 2016

Briefing GLASSBERRIES Awards in collaboration with Amorim Cork and BA Vidrio asked for a bottle for an alcoholic spirit, it had to include a cork stopper. The bottle had to respond to values such as innovation, differentiation and exclusivity. The bottled had to be presented in the 50cl and 70 cl version. Concept The target decided for this proposal are the millenians, this means all the people who are between 18 and 35 years old mainly because it gives a sensation of self confidence, prestige, willing of differentiate, sense of vintage and also because this spirit has a prestigious and ancient tradition behind and to drink it is nowadays considered cool and vintage. Secondary packaging For the secondary packaging I decided to keep a sense of cleanliness, transparence and coherence with the bottle. It is a pack characterised by a flexography printed sheet of PP.

Description The project “Jill O’Connor-Blended Scotch Whisky” proposes a bottle which merges tradition with a modern attitude. The lower broadening gives to the product a visual importance among other bottles. The seductive shape enforces the quality of the product by playing with a clean serigraphed label and the sanded-effect of the glass given by a special varnish. The top follows the aesthetical configuration of the bottle by having an inner part colored with the same gradient of the beverage. Graphics I decided to keep the graphics clean, vintage looking simple and which gave a nostalgic traditional configuration so I decided to develop a total black graphic which was supposed to establish its presence but not to take the attention away from the lower part of the bottle. So it is characterised by Serif and Calligraphy Fonts in order to create a harmonious game for the eye. With the addition of lines and graphic elements to express clean sophistication.

50cl

Jill Oâ&#x20AC;&#x2122;Connor 50cl and 70cl

23,8

9,75

4,2

Sanded-effect zones Measures in cm

Secondary packaging 18

KNOCKDOWN The joy of making

Project Semester project About Product design Packaging Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 16 weeks When Winter Semester term 2016

KNOCKDOWN A KD is a product which has to be assembled by the user after the purchase. This means that his task is to follow simplyexplained instructions. Ikea is a successful multinational company because of knockdowns. There are lots of hidden meanings beneath the logic of selling objects in parts. Not only the optimisation of profit and transport but also extra values.

The joy of making My concept is focused on educational potential of the process of assembly. The user will experience the interaction with the materials also with tools which confer feelings and define certain gestures. By taking decisions and actively interacting with the product the user becomes an active and essential role into the process.

R채v and B채ra My products are hanging wall storages with different shaped aluminium plates, leather pockets and aluminium shelves. There is B채ra, the big version and R채v, the smaller one. The user is provided with the aluminium plates with modular cuts, sheets of leather, flatpacked aluminium shelves, tools and wooden plugs. The user decides the configuration by choosing the shape the pockets, he has then to cut them from the sheets of leather and to fix them at the plates with the provided plugs. He has then to bend the flat-packed shelves and to fix them. Finally he has to fix it at the wall with the provided plugs. Everything is explained through clearly-explained instructions. The packaging remembers the IKEA ones in order to play a joke giving the impression to be a very fast product to assemble but then the user will be surprised because is the opposite. The more time he will dedicate to it the more he will be satisfied of the result.

Bära and Räv

Packagings

Contexts

Details

SÜSSESSLAND

Project Semester project About Packaging Graphic design Visual Communication Product design Food design Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 16 weeks When Summer Semester term 2015

Süssessland Was developed within the semester project Essen | Alimentari | Food. It was focused on sustainble food tied to design, it was focused on the culinary traditions of the region and developed in collaboration with the province of Bolzano/Bozen. The aim was to develop new proposals of souvenir for the region South Tyrol. They had to deal with traditional sweets of the South Tyrolean valleys. Schwarz Plenten Torte The project was developed by me and my colleague Chiara Rovescala. We wanted to design not a dust-catching souvenir but something tied to tradition even able to sensitize people about the actual crops of the region. We chose the Buckwheat Cake (=Schwarz Plenten Torte) as subject of our project. It is already very typical here but the ingredients are lo longer local. Buckwheat was one of the main crops in the last century while now it is cultived only by few farmers.

Schworzplentene Torte Kit We also projected a Do-It-Yourself Kit to bake the Buckwheat Cake. The chosen biological ingredients are packaged with an information book about the region and its traditional sweets with little-waste packagings and into a particular wooden box which was largely used locally in the last centuries. So, our proposal is a useful souvenir which conserves tradition and coherence with territory. Also the graphics remind to the area and also the paper, made by residuals of apples, actual main crop of South Tyrol. Development Süssessland was chosen by the Landsregierung Südtirol as gift for the politicians and important guests who come to the region.

LOGO OBERVINSCHGAU

Project Short term project About Branding Graphic design Visual Communication Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 2 weeks When April 2015

Task One focus of the ESSEN/FOOD project was the Vinschgau Valley in South Tyrol for the many small producers, the attention to the territory and the forward-bringing of traditions and the production of genuine crops. The logo which the valley has been using for years expresses a direct link to the main crop of the valley: the apple. I decided to propose a more neutral logo which aims to represent the luxuriance of the valley and its richness.

Elements The main element is a circle which merges the peak of the Ortles Mountain Chain which is one of the symbols of Vinschgau Valley. Inside It there is the sun to express the nice weather which allows the crops to grow luxuriant. If the logo would be used for specific products the symbol of the concerned one would substitute the sun, The font chosen is Hobo because of its verticality and its visual link to a slightly rude german style. The claim enhances the great honest and traditional attitude.

Ober VINSCHGAU

Alta Val Venosta Tipicamente autentico

Head logo

Labels for the main crops of the valley

GREENPEACE ADVERTISEMENT

Project Short term project About Consumption Graphic design Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 2 weeks When March 2015

Critic Consumption This exercise was developed within the semester ESSEN | FOOD . A key topic dealt with was critic consumption and several magazines were taken in account to see how issues and advertisement are visualized. The goal of this project was to choose a food-related good and design a critic and subtle advertisement about a negative side of its life cycle, in the same toward of the last page advertisement of the magazine Greenpeace.

Avocado The avocado is a great fruit with a lot of advantages for the body, not only for nutrition but also for the external usage. Actually its production and exportation hide big problems such as exploitation of workers and children, droughts due to divertions of rivers, mafia and so on. My advertisement shows in a sarcastic way the violence behind the creamy fruit.

38 32 22

KIDS ADVISORS

Project Short term project About Graphic design Visual Communication Critic consumption Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 1 week When March 2015

Critic consumption After several frontal lessons concerning critic consumption, problems of the production, the packagings and the various kinds of exploitations that happen around food each student was asked to propose Two issues of a self chosen topic. It had to be A4 sized. Features My target were children and kids, I thought that the best way to try to change things can only start if we make the younger generations aware of problems.

Proposals I decided to choose the theme of eggs: the claims and taglines on the packagings like “ground livestock”, “bio eggs” and so on often hide a lot of mistreatments of the animals, which live in unhealthy and stressing situations. So I decided to create a squared sad chicken to attract the target’s attention and to create a visual link to the topic by playing with the fonts. For the second topic I have chosen the theme of droughts and the problem of drinking water. I designed the poster representing a child in front of a swimming pool which is full of plastic bottles. It wants to suggest a critic behaviour because the water which is used for fun could be drank saving lives.

SCHLECHTE NG TIERHALTU SCHLECHTE QUALITÄT* * In vielen Tierhaltungen lebt ein Huhn sein kurzes Leben auf einer Fläche so groß wie dieses Blatt eingesperrt.

Die Lage ist eng!

SEI AUFMERKSAM, AUF WAS DU KAUFST!

SAVE WATER

Reality is not a game

26 30 32 28 22 42

TYPOGRAPHY

Project Semester course About Graphic design Visual Communication Typography Attended at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration Winter semester 2015

44 26 32 28 22

Structure During the course several fields were explored, layout, fonts, visual communication, clarity, legibility, metodologies of printing, publishing and so on. Here there are some exercises developed during the semester.

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1 2

Calendar

- the vegan cook book -

VEGAN fast recipes

CREAMY AVOCADO PASTA

255 g uncooked pasta 1 to 2 small cloves garlic 1/4 cup fresh basil leaves, plus more for serving 1-2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 ripe medium avocado, pitted 1/4 to 1/2 teaspoon fine-grain sea salt freshly ground black pepper lemon zest, for serving

Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. While combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15 mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water. Season with salt and pepper to taste. Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature. Top with lemon zest, pepper, and fresh basil leaves, if desired.

CAULI-POWER FETTUCCINE ALFREDO 4 heaping cups cauliflower florets (1 small/medium cauliflower) 1/2 tablespoon olive oil 1 tablespoon minced garlic (from 2 med/lg cloves) 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice) 1/4 cup nutritional yeast 1 tablespoon fresh lemon juice 1/2 teaspoon onion powder 1/4-1/2 teaspoon garlic powder 3/4 teaspoon fine grain sea salt 1/4-1/2 teaspoon pepper, to taste Fettuccine pasta of choice Fresh parsley, for garnish

Cooking megazine

Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauceso donâ&#x20AC;&#x2122;t be afraid to let it run for a minute or so. Set aside. Bring a large pot of water to a boil.Add your desired amount of pasta and boil for the time in- structed on the package. Drain pasta. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour). Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added apples, but I wasnâ&#x20AC;&#x2122;t overly crazy about them in this dish.

- the vegan cook book -

POTATO SOUP 2 tsp coconut oil (or other oil) 3 garlic cloves 1 tsp yellow mustard seeds 1 small onion, diced 3 celery stalks, diced 4 cups diced potato 1 cup uncooked green split peas 5 cups vegetable broth 3/4 tsp smoked paprika 1 tsp dried oregano 1/2 tsp dried thyme 1/8-1/4 cayenne pepper 1/2 tsp chili powder salt & parsley

Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 min or until the split peas are cooked through and the potatoes are tender. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole a jar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

CREAMY ORANGE SOUP 1-2 tsp coconut oil (or olive oil) 3 cloves garlic, minced 2 cups sweet onion 1.5 pounds carrots, peeled and chopped into big chunks 1 cup freshly squeezed orange juice 5 cups vegetable broth plus more if needed 2-3 tbsp freshly grated ginger, to taste 3/4 cup raw cashews soaked in water salt & pepper

Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.

Romanesco broccoli is good for breastfeeding

Gli

Imperatori

Cioccolato

del

Presentation of a brand

IL CIOCCOLATO LINDT Lindt & Sprüngli azienda leader nel mercato del cioccolato di alta qualità, offre un’ampia selezione di prodotti in più di 100 paesi del mondo. Con oltre 160 anni di storia Lindt & Sprüngli è diventata nota come una delle più innovative e creative aziende di produzione di cioccolato premium, con sei poli produttivi in Europa, due negli Stati Uniti ed ufﬁci commerciali in quattro continenti.

La storia di Lindt & Sprüngli ha inizio nel 1845, quando, per la prima volta, il signor Sprüngli e suo ﬁglio iniziano la produzione di ricette al cioccolato nella loro piccola pasticceria che portava il loro nome. Da allora, la storia dell’azienda è passata attraverso molte e diverse stagioni, ma lo spirito imprenditoriale

e la passione nel produrre cioccolato, che hanno guidato sia la famiglia Sprüngli sia Rodolphe Lindt inventore del primo cioccolato “che si scioglieva in bocca”, sono ancora vivi e profondamente radicati nel Gruppo. SPRÜNGLI Nel 1845 il pasticcere David Sprüngli apre a Zurigo con il ﬁglio una piccola fabbrica di cioccolato. Nel 1859 Mr Rudolf Sprüngli inizia a vendere la cioccolata in un nuovo negozio di pasticceria in Piazza Parata con un successo tale che nel 1870 inizia la produzione industriale in una fabbrica vicino alla stazione ferroviaria. LINDT Nel 1879, Rodolphe Lindt, ﬁglio di un farmacista di Berna, acquista alcuni vecchi macchinari per la macinazione dei semi di cacao. Le macchine, recuperate da un mulino fallito, si dimostrano inadeguate e il cioccolato prodotto risulta poco appetibile. Con l’aiuto del fratello farmacista, viene inventato un sistema per rendere il cioccolato più morbido e vellutato, procedimento che chiamiamo oggi concaggio. Lindt lo chiama “chocolat

fondant”, un cioccolato con la consistenza e gli aromi a cui siamo oggi abituati. LINDT & SPRÜNGLI Nel 1892 Rudolf Sprüngli si ritira dall’attività, ma i suoi due ﬁgli continuano la tradizione: Johan Rudolf si occuperà della produzione e David Robert della vendita. Inaugurata nel 1899 una nuova fabbrica a Kilchberg, sul lago di Zurigo (dove tuttora vi è la sede), Johan Rudolf vuole anche acquisire i segreti di quel procedimento che rende il cacao dei Lindt così famoso. Per un milione e mezzo di guadagno in franchi d’oro cifra ragguardevole per quei tempi,acquista la fabbrica di Berna di Lindt e fonda la Lindt & Sprüngli.

„ Interesting....horrible screamy stuff

with silly bleepy noises...i dunno really, just energetic hardcore euphoric rock.“

– Roughton “Rou” Reynolds

Music megazine

MUSIC

ENTER SHIKARI NEW FACES OF THE POST-ROCK SCENE BY LUCA GRANSINIGH

DESPITE KNOWING THE FACT THIS band was named after a boat, and even after saying it 100 times, for some reason my brain wants to call them Enter Shakira, as in the Latin chick who shakes her hips and tits, and sings in Spanish. I am happy to report, these guys are far from any Latin pop singer. Although I think drummer, Rob, gives Shakira a run for her money when he does his high energy dance routine. A definite must see! Photograph by Emcher Sima for TIME

MY REBELLION

Project Semester project About Graphic design Visual Communication Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 16 weeks When Winter Semester term 2015

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Rebel Every Day My Rebellion is the title of the book of the final exam of the Visual Communication project Rebel Every Day. The project was focused on many sides of the rebellion. Students had to investigate its various aspects, from the political one to the more silent and personal one. Three tasks, two daily exercises and four workshops were developed during the semester. Each time the student was asked to give particular importance to the concept. My Rebellion At the end of the semester every student had to think, to layout and to make a book with the documentation of each task. The books were exhibited at the Final Exhibition of the Faculty on the 27th and 28th of February.

Concept I wanted my book to be coherent with the work of the whole semster. In fact, I did a book or a booklet for each task and so I thought that I could layout a book made of books by scanning all my works one by one. I decided to use different kinds of paper. I didn’t want to have well done traditional still-lives and so I scanned my books with a particu lar scanner that gives a more experi mental effect. Leafing it through gives the sensation to leafthrough the real books.

Some pages

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DROP’N’GO

Project Semester project About Product design Service design Concept design Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 16 weeks When Summer semester term 2014

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Features In summer semester 2014 I did the project YouAreSomewhere about Product design. The topic of this project was geography. The student had to investigate in which ways design could deal with this theme by doing researches in various fields. After the first part of analysis I decided to focus on the theme of the “portable border”. I took in account the luggage as container of objects we need in order to satisfy our daily or journey necessities. Luggage makes us independent from “permanent borders” like the house or certain places. DROP’N’GO I developed a luggage service thought to operate fluently in the urban area without depending from static elements. The aim is to offer travellers a cheerful journey, free from the physical and mental weight of luggage. Everything is managed t hrough an App for Smartphone. For the service I projected: the Brand, the graphics of the App, the structure of the service and choosen the mean of transport Ape 50 by Piaggio (a three wheeled vehicle).

How it works It is necessery to contact a courier through the DROP’N’GO App (previous down-loaded) and to agree upon a meeting point. After that, the courier collects the luggage and the data of the delivery is registered through the App. The customer can spend now his time as he wishes. When desired, he has to contact the courier again to get the bag back and to agree upon a new meeting point. The data is registered and the payment is done online by credit card.

IL PIACERE DI VIAGGIARE LIBERI

Il bagaglio ti stressa? Vorresti viaggiare leggero e spensierato ma il tuo bagaglio ti impedisce lunghi spostamenti? Hai giĂ limitato i tuoi itinerari causa valigia?

NON PERDERE ALTRO TEMPO! Scarica la nostra App e mettiti in contatto con i nostri corrieri per un servizio veloce ed efficente.

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GAME OF SENSES

Project Short term project About Product design Concept design Toy design Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 3 weeks When March 2014

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Features The Games of Senses was developed in collaboration with Elettra Bisogno and Simone Bonetto. The title of the workshop was â&#x20AC;&#x153;Building spaces exploring bordersâ&#x20AC;?. The task was to find out a concept and to translate it into a product or a performance. My group decided to focus on the limits and possibilities of the five senses. We came up with the idea to project a board game, which goal is to improve the skills to communicate without using the standard ways of speaking and writing.

Development The first player picks a card with a word, afterwards he throws the dice of senses, the sense that comes out is the only one that must be stimulated in the second player who has to guess the word through the alternative communication. The cards of the game are left white in order to give the freedom to change words each time.

Packaging

People playing

The team

VAPAUS

Project Self project About Graphic design Visual Communication Developed at My own Duration 1 week When Created in 2013

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Concept One day I decided to invent a new way to communicate, in fact I wanted to develop an alphabet. I wished to have a personal manner to communicate freely without coming under judgement so, it had not to be necessarily understandable from the other people. I took a pad of sheets and began to experiment. Finally I discovered a logic that really satisfies me as it is simple and works aesthetically. Vapaus I called my cryptical alphabet “Vapaus” as this word means freedom in finnish. Freedom is what I perceive using it, furthermore I wanted to dedicate it to one of my dearest lands, Finland, where I lived one of the best times of my life.

Features My alphabet is carachterized by symbols, each symbol represents a word and it is composed by circles and lines. The logic is based on the letters of the lathin alphabet, so it is possible to write into many languages. Indeed the logic is based on a specific direction of the sticks for each word because of the position of the single letters that compose it. What I really appreciate of it, is that I can write whatever I want, in my sketchbook as well as in public spaces, even strong surges without hurting other’s feelings, it is like a silent, quite but present rebellion.

Vapaus alphabet

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culture

environment

travel

design

love

process

creativity

experiment

product

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ANALOGIC POSTER

Project Short term project About Visual Communication Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 1 week When October 2013

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TASK The task was to design a 50x70 cm poster without using any raster graphic editor or software. First of all we had to choose a statement, then we had to shape its letters with metal bands and finally give the 3d writing a context in order to complete the poster. I chose the statement “standing ovation”, because there is a link to the word “uova” which means eggs in italian. So I decided to develop the poster with an ironical attitude. The statement is positioned on a neutral surface with a package of eggs which look enthusiastic, the ray of light is a further link to the show business.

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FUTURE IS NOW!

Project Short term project About Visual Communication Developed at Faculty of Design and Art of the Free University of Bolzano/Bozen Duration 1 week When October 2013

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Concept The task was to design a poster which had to represent a personal idea of the future. I reflected on the theme of the perception. In fact the concept of future is just in our minds, we do not perceive it because we only live the present, through an ongoing sequence of moments, in fact the future is concretely now..now..now..now and so on. I decided to represent this concept with a hand that points to the ground taking inspiration of the common gesture that means “right now”. The aim of this is to arouse people’s attention to live the present fully because we constantly live our future.

Version 1 In this version it is possible to notice the movement of the hand during the gesture, it gives a more poetic and calm sensation. Version 2 While the second version expresses a more determinate feeling, what we can perceive is a kind of imperative.

FUTURE IS NOW!

RENDERINGS Photoshop

Before After

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Before

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After

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CURRICULUM VITAE

CURRICULUM VITAE Emma Sicher Education Faculty of Design and Art at the Free University of Bolzano/Bozen High school diploma - Experimental Course in Industrial design at Alessandro Vittoria Artistic High School in Trento - mark 94/100

since Oct.2013

July 2013

Education experiences abroad and workshops

Place and date of birth Trento, Italy 5.12.1994 Citizenship Italian Address Loc. Roncafort 5 38121 Trento ITALY Phone number +39 347 5856647 E-mail address emma.sicher@gmail. com

Erasmus Trimester at ELISAVA Escuela Universitaria de Diseño e Ingeniería de Barcelona (Spain)

April - July 2016

GLASSBERRIES Design Awards 2016

4.4 - 20.5 2016

Material ConneXion Contest with projects “Armadillo” and “Task” (Italy)

Oct. – Dec. 2014

Intensive Language Course at Goethe Institut in Munich (Germany)

4. - 14.2.2014

Conference “4°Materials Design Workshop” at the University of Trento (Italy)

7.5.2013

Language stay at Gymnasium Fränkische Schweiz in Ebermannstadt (Germany)

19.6 - 12.7.2012 27.6 - 22.7.2011

Semester abroad at Gymnasium Fränkische Schweiz in Ebermannstadt (Germany)

13.9. - 16.12.2011

Glass carving and painting workshop at Sos a Sou in Trebon (Czech Republic)

26.3 - 2.4.2011

Language stay at Berufliches Schulzentrum in Forchheim (Germany)

15.6. - 10.7.2010 16.6. - 10.7.2009

PERSONAL SKILLS

Mother tongue Italian

Other languages German - Level B2 . Goethe - Zertifikat B2 English - Level C1 . CAE Cambridge Advanced English Spanish - Level B2 . Language Centre Unibz

Feb. 2014 Dec 2015 Sep 2015

Computer skills Microsoft Word Microsoft Excel Power Point Photoshop InDesign Illustrator AutoCad Rhinoceros Solidworks

Communication skills - Team work . workshops, problem solving - Intercultural skills Roverway - Finland One Way - National Route Agesci Italy

July 2012 Aug. 2014

Work experience Library of the Free University of Bolzano/Bozen Advisory Service at the Free University of Bolzano/Bozen

since Jan 2015 since Jan 2016

Driving license B

May 2013

Binding l Serigraphy

Lathe l Work in the atelier

Updated in July 2016