Industrial Design students from Tatung University participated in a three-day workshop on Food as Cultural Offering given by Architecture Professor Nancy Cheng and Product Design Professor John Arndt. After learning about Thanksgiving traditions, food production and design prototyping methods, they proposed how to package typical Taiwanese food for the foreign market. During the project review, University of Oregon professors and guests got to taste pastries, tea and candy that the students brought.
The visit was initiated by UO Professor Li-Shan Chou, through a partnership with Tatung Industrial Design professors Dr. Chih-Fu Wu and Dr. Wen-Yuan Lee. Prof. Chou and his Motion Analysis Lab team explained how equipment such as motion capture and impact sensors could be used to analyze stresses on the human body. The analyses can inform equipment design, medical intervention and physical therapy.
Workshop link:
