This is the first in a series of profile interviews, with current Sustainable Product Design students, which will highlight the diversity of interests and projects our students engage with.
Maud de Rohan Willner is a 21 year old student in her third year on the Sustainable Product Design course at Falmouth. She is French and has a passion for food. Maud plans to study on a Masters in Food Design in Milan after she graduates this summer. You can visit Maud’s websites at: afrenchslice.weebly.com and frenchslicedesign.weebly.com.
Where are you from?
I’m from Toulon in France, I grew up in London and went to a French school.
Tell me about one of your main interests in design?
Food design for wellbeing and communities. Anything that is interactive and gets people together is good design to me. I like to incorporate this into my projects and how I present them, for example I did an event where people had to prepare a tart for somebody else. In doing so they had to find more out about the other person and therefore move away from their own realities and problems. Working on sustaining wellbeing through social interaction is something I feel passionate about, and excited to design for.
What’s your favourite thing about the course?
The studios, bright open spaces make a good environment to stimulate thought processes and collaborative discussions with other students.
What’s the best thing about living in Falmouth?
As we share a campus with Exeter there is a great mixture of people from both artistic and academic subjects. This is very grounding and makes for a well balanced social scene. It’s great for us designers as our projects could touch all sorts of subjects. If designing for animal wellbeing: speak with zoology students; sustainable energy: renewable engineering students; education: politics students. Knowing people on other courses can be resourceful. We also are encouraged through the creative exchange to work with students on other courses for example photographers to take high quality images of final models.
What are your plans for when you graduate?
A masters in Food Design in Milan. It’s quite tricky to explain to people because the concept is so new. I will be looking at food experience, packaging, products, service design, culture and science.
Summarise one of your current projects.
I am currently looking at using food as a tool for therapy. Mental health and wellbeing issues are complicated to solve and certain activities really help individuals. Using the physicality of food i.e. actions in preparation and feeling food, I hope to generate a final concept that could help people and spread awareness of the importance of therapy.
[Story: Erin Wainwright / Stage 2 SPD]