WUP – Product Design
The aim of this varied and intense semester is to open the students to the vast and multi-faceted field of three-dimensional design. This semester will initiate a process of professional individual learning and prepare the students for the project-based semester work as practiced in the faculties study model. The course aims as well at forming a healthy habitus as a (future to be) professional designer while at the same time, founding of a solid and wide base for the further and more profound studies in the field.

Part 1 - Ways of Working: Tools for Food
- Process tools and work-methodology

The product design module of this year's WUP semester pays homage to Corinne Mynatt's book "Tools for Food." Drawing inspiration from Mynatt's research and organizational approach, students were tasked with expanding the realm of objects within the kitchen environment. This exploration centered around various actions connected to the preparation and consumption of food: Containing, Preparing, Processing, Molding, Cooking, Handling, and Managing. Organized into groups, students embarked on personal research and product development rooted in these actions. Historical and typological research, direct user analysis, along with drawing and model-making techniques, served as crucial tools in their exploration, facilitating the creation of their first projects. The semester has been carefully structured to guide students in developing a comprehensive design process and work methodology that embraces their unique sensibilities and strengths, fostering collaboration among peers.