Tag: Project 3

For today we had each prepared a concept for project 3 to share with the group. The projects that came up were a ‘keep your sour dough alive’ machine, two different types of instant ice cream makers, a weight with nutrition and recipe information, a wine cooler to keep track of your wine and the temperature, and a smart grill.

After each member had explained their idea, we had a group discussion about what would be most fitting to work on for project 3. The two concepts we saw most potential in were the sour dough machine and the ice cream maker. We discussed the two remaining ideas with Ali, to get guidance and a new angle on it. We learned that it was important to clarify the problem before creating a solution, as we risked solving a ‘self-made’ issue.

We also discussed the most challenging aspect of the two solutions. For the sour dough machine it is measuring the pH-value and dealing with the growing manner of the sour dough. As the machine should add flour and water every day or every other day, there need to be a way to discard excess sour duogh. The challenging aspect of the instant ice cream maker is how to cool the ice cream properly, to achieve a good quality with different types of ice cream.

The next step is to evaluate the two concepts up against each other, so we can make a reasoned decision about which concept we will work on in June.

The subjekt “FOOD” was presented to the mechatronics team. Initially, the group had to adjust to the new topic and the divergent process should be launched. Loosely and firmly, the talk crossed the table with crazy ideas.

Aksel and Sebastian go on their way to Skylab Food and get in touch with Ruberto early. He is open, helpful and comes with some key points to the topic: It is important to find a new topic. A new way of doing things. In the world, there are many alternative ways of processing foodstuffs, which are considered either exclusive, industrial processes or consumed. New technologies need to find their way to the everyday kitchen. In Skylab FOOD, we were shown technologies to cook without heating and an ultrasonic device to evaporate liquid without heating. Common to the technologies is that they have no everyday use – and are therefore an example of what has a potential in the consumer market.

POWER to the Group

We decided to go on an excursion to get new inputs. In power, we asked the staff for new products and technologies within food. First we were shown new product releases, for example a m-hood that is on the table. Next, the group searched the other department’s stores, which offered:

Various coffee machines, blenders, ergonomics, visual design user-friendliness and more. Many products are conventional, as one expects them. Few new products dominate the market, just new models and new designs. In fact, the visit could help us find possible categories, but it is difficult to pinpoint the concrete input.

The project must be based on a user group and an existing problem field. This is the basis and must above all be applied. We returned to skylab and wrapped up the day, by assigning a hometask: Everyone will look into and present an idea that we can work on in the 3-week period.