P o rtfolio
DESIGN WORKS
TOMMASO ANDREOTTI
PRODUCT / INDUSTRIAL DESIGNER
PRODUCT / INDUSTRIAL DESIGNER
CONTACTS
Tommaso Andreotti
tommaso.andreotti1@gmail.com +39 333 954 161 3 Venice, IT
LinkedIn
I am a flexible and curious individual. Thanks to my openmindedness and adaptability, I am able to understand and interpret different perspectives and contexts.
I am motivated to continuously improve my work through a methodical and innovative approach, always seeking new solutions. I believe in collaboration and the sharing of ideas, key elements for the development of impactful user centred products.
EXPERIENCES
04/2024 - 10/2024
Product Design Intern
Food Packaging
Polo Plast Srl (VE)
08/2019 - 01/2022
Sommelier
La Corte degli Angeli (LU)
10/2018 - 01/2019
Industrial Design Intern
Vegni Design Srl (PI)
04/2018 - 10/2018
Graphic Designer Junior Pizero Design Srl (LU)
LANGUAGES
ITALIAN ENGLISH FRENCH
(Native language) (B2) (A1)
DUTCH (A1)
EDUCATION
2022 - current
MA Product Design
IUAV of Venice (VE)
2020 - current Sommelier AIS Lucca (LU)
2014 - 2019
BA Industrial Design ISIA of Florence (FI)
03/2017 - 08/2017
Erasmus+ Mobility
Fachhochshule of Augsburg (DE)
2009 - 2014
Artistic state Diploma
Liceo Artistico A. Passaglia (LU)
DESIGN
Adobe Illustrator
Adobe Photoshop
Adobe Indesign
Adobe Xd
Autocad
Fusion 360
Rhinoceros + Vray
Grasshopper
Keyshot Lumion
Blender
Cinema 4D
AWARDS AND RECOGNITIONS
2023
Hackathon pitch
European Parliament Strasbourg
2023
First prize winner
European Hackathon 2nd edition
Infographic pubblication
BVG of Berlin
First prize winner
Creactivity Workshop X edition 2017
Sketching
Prototyping
3D Printing
Html, C++
User Experience
HOBBIES & INTERESTS
Smart
Università Iuav di Venezia Open Lab IUAV of Venezia
In professional catering, the storage of liquid and semi-liquid-based foods is often poorly managed and there are no objective parameters to control the state of the product.
The EU plans to halve food waste by 2030.
1/3 world’s food is wasted annually, causing environmental, economic and and social impacts.
1,4% of global CO2 emissions come from food discarded by restaurants each year.
Cidro offers an innovative system for storing liquid and semi-liquid food products in three different capacities 1,5L- 3L - 6L.
When the food is inserted, choose a method of storage through the application, extending its duration and safety.
Temperature and pH are monitored by the device, and an app is used to alert you if the product is unstable or suitable.
Recognizing the contents is facilitated by the transparent container’s shape, which is designed for better handling.
Electronic parts pH probe
Lid
Container
HDPE
Pyrex
Kimchi
Kombucha
Ménage
1 week
2023
Duration Year Software used
Università Iuav di Venezia
Ho.Re.Ca. Foodture Simposium
Bulky containers are often used for condiments like oil, vinegar, salt, and pepper, which take up a lot of space on the table.
Limited space # #
Overabundance elements
Disorder
Passé redesigns the table organization with an innovative approach. This project proposes vertical containers for condiments, with variable sizes, colors and shapes, stackable one on top of the other.
This arrangement not only optimizes space, but invites playful interaction, recalling gestures of childhood and promoting values of community, sharing and respect.
Passé prioritizes the orderly placement of objects, including personal items, to maximize space and exalt the Italian culinary tradition through verticality and conviviality.
Vinegar
Salt Pepper Oil
Brushed aluminum
Polished glass
Hydroponic structure Service Design
Duration Year
6 months 2023/24
Software used
Università Iuav di Venezia
Many users feel irritated and anxious about the uncertainty of waiting times at vaporetto stops, and often use electronic devices to distract themselves.
49.485 residents (2023)
27.131 families
Who lives the city?
31,13% elders Residents of Venice
Water-bus stop
Visual identity 1970s
Water-bus port as accessible and sustainable active sites
City of Venice
Gemma is a water-bus stop in the city of Venice, characterized by an innovative hydroponic culture service inside.
This place is designed to offer residents an opportunity to have fun during waiting times, and it encourages sustainable cultivation practices that can contribute to the improvement of local urban green areas.
Scale 1:1
Scale 1:1
There are few home appliances that have multiple functions, which limits versatility and convenience in the house.
Foodie Mix is an ideal multipurpose home appliance for self-sufficiency and natural cooking commissioned by Ariete for the Vintage line.
Combines sprouter, steam and dryer, making it perfect for drying fruits or vegetables and steaming in large quantities, adapting to customer needs.
Nord
Duration Year Software used
2 months 2022/23
Università Iuav di Venezia Open Lab IUAV of Venezia
In the para-nordic sit-ski competition, LW10 athletes with partial trunk control use straps to maintain their balance. Current craft sleds do not meet all the technical requirements.
Sled Up is a sled designed to meet the specific needs of an LW 10 athlete.
Equipped with a custom shell, adjustable lumbar band, and frame that can be adjusted to fit different positions and inclinations. Through industrial processes, this slide is made of lightweight but highly resistant materials. Optimizing production and performance requires cost reduction, high-level performance, and increased awareness of para-nordic sports.
Knees at the same height as hip
Knees above hip height
Kneeing
Kneehigh
