Univers i ty of Br ighton

Fina l Year Pro ject 2014

‘Heal thy Eat ing ’

By Patr ick Kendal

uk . linked in .com/ in /patr ickkendal /

patchkendal@go oglemail . com

pkdes ign .mo onfrui t . com

07412876436

Copyr ight © 2014 Patr ick Kendal

CONTENTS

Int roduct ion

Research

Ideat ion

Development

Launch

Acknowledgements

6

7

19

27

37

42

In t roduct ion

As a s tar t ing po in t for thi s pro ject research was conducted

in the chosen subject of ‘Heal thy Eat ing ’ . The v i s ion was to

des ign a product that would promote an at t ract ive way to

rece ive bet ter nu t r i t ion .

The process of des ign progressed through four s tages .

Research ; to d i scover where the bigges t d ietary problems lie

and focus on a speci fic area . Ideat ion ; to exp lore potent ia l

so lu t ions to these problems . Deve lopment ; to cons ider and

tes t one par t icular idea and to opt imi se i t s use . Launch ; to

prepare the fini shed product for market .

Thi s bo ok i s a compila t ion of the highlight s in thi s process .

6

RESEARCH

7

8

9

In the UK we consume only 19% of the

recommended 33% of bread and s tarch

fo ods we require .

80% of the UK ’ s bread i s produced by large p lant baker ies se lling supermarket loaves .

12

13

Sourdough craft bread i s fermented

for 6-24 hours before bak ing . Thi s process

a ids the deve lopment of d iges t ive enzymes

in the dough .

14

15

Most users tak ing par t in the research preferred

the tas te of f resh breads as opposed to processed

breads . Two thirds of them enjoy mak ing bread at home when they have

the t ime .

16

17

18

IDEATION

19

20

21

22

23

The chosen concept was a vesse l to use in a home oven that

could bake a dough to a s imilar s tandard as craft breads baked in

commercia l ovens .

24

25

26

DEVELOPMENT

27

10 rounds of dough were baked in d i fferent vesse l s in the oven and tes ted on a focus group .

Thi s was to determine what type of vesse l

co oked the bes t tas t ing bread .

28

29

30

31

Us ing CAD software the moulds were drafted up

for the product to be d ie-cas t f rom a luminium as a fini shed product .

32

33

The channe l in the base of the product

ho lds 150ml of water that i s des igned to

s team as the dough i s bak ing .

Bak ing bread wi th s team i s an effect ive way to get a go od

r i se out of the dough and a crunch to the

crus t .

34

35

36

LAUNCH

37

38

39

Acknowledgements

Ollie Hyde, Alex Cra ig , Murat Adnan and Tan Ngo

for cont inued suppor t and consul ta t ion throughout

the pro ject .

Mat t Kerr , Jacob For tescue , Michael and Lucinda

Morr i son for the t ime they gave as in terv iewe e ’ s

to suppor t the user research of the pro ject .

Dr . Stephen Begg, Dr . Chr i s Garret t , Dr . Nico las

Mich e and Mr . Derek Cov ill for the ir technica l

consul ta t ion .

Gary the Technician for hi s he lp wi th prototyp ing .

Henry and Jane Kendal for the ir cont inued suppor t .

42