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2567QCA Graphic Design 1 Philipp Sobieszuk s2740141


My name is Philipp Sobieszuk, I am 25 years old and a 3rd year, full time Multimedia student at Griffith University. My minors are Visual Media Design and Interactive Entertainment and Games. I have experience in Adobe Flash, Photoshop and Illustrator. I also worked with Autodesk Maya and 3ds MAX during my studies. I am originally from Germany and came to Australia about 5 years ago. I am fluent in German, Polish and English and have basic knowledge in Spanish. In my spare time I enjoy playing competitive Basketball, create 3d models in 3ds MAX, draw and play video games.


CMYK 0C 54M 93Y 0K


FIRST ASSIGNMENT This double-page spread is the first of your folio pages. The first pages of your branding assignment should be laid out here in any way you like. You can use as many pages as you need to layout your assignment, but remember the document will need to be bound, so don’t allow the entire document to occupy more than 24–36 pages. If you do want to add or remove pages, remember, a sprial-bound document should be in multiples of 2.


N o e x c u s e s

Ty Armstrong

J u s t F U n k

Ph: 0417 720 755 Web: ty@funkfitness.com.au Adress: Capri on Via Roma

Ty Armstrong Ph: 0417 720 755 Web: ty@funkfitness.com.au Adress: Capri on Via Roma

Ty Armstrong Ph: 0417 720 755 Web: ty@funkfitness.com.au Location: Capri on Via Roma

No excuses - Just Funk

Just Funk

N o e x c u s e s

No excuses

Business Card made of rubber. Stretch out to view details


For other Funk Fitness locations, Timetables and latest News please visit our website at

Ph: 0417 750 755

Sally McFunk No excuses - Just Funk Expiry: 01.01.2014

www.funkfitness.com.au

Ty Armstrong ty@funkfitness247.com.au 0417 720 755 Funk Fitness 24/7 Capri on Via Roma


Staff Ty Armstrong

Trainer

Trainer

Staff (Reception) Polyester Polo shirts.


CLIMACOOL速 - Unique, heat reactive fabric which keeps cooler and drier for longer. approx. $15 each, given to new members.


Guest form Register Name

Surname

Phone No.

Postcode

EMail

I am a: Guest

Member

Is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum

Singature:

Date:


Funk Fitness 24/7 Ph: 0417 720 755 Turn Right at next lights

Billboard at closest intersection, lights up at night, plexiglass cover


Neon sign outside gym LED lights, sign covered by plexiglass


Spinning Office


5 20 75 u 417 7 ness.com.a 0 : h t P fi k n fu www.

Ph: 0417 720 755 www.funkfitness.com.au

s Ph: 0417 720 755 www.funkfitne

s.com.au


Ty Armstrong Capri on Roma 0417 720 755 ty@funkfitness.com.au


Promotional campaign for new users:

Promotional campaign for existing users:

- BBQ’s - chance to talk to trainers, existing members, socialize - Charity runs (general community involvment) - Work with local businesses (offer special rates) - Free trials (1 week) - guest pack! - Have a good loyalty program for existing members (will result in good word of mouth, members will attract new members) - Blogs - Events/Challenges - phone apps

- Loyalty program (free merchandise, coupons, supplements) - In house events (nutrition seminars with trainers, challenges (weight loss, strength)) - Referral program (chance to refer friends and get rewards if they join) - Members only events - phone apps - unique classes?! - modern + large variety of equipment - questionnaires (what members would like to see improved, prefered music, etc.)


Brief B The following work is for a packaging redesign that I entered into the southern cross packaging design awards on the topic of identifying a problem with packaging in society. The problem I addressed was jars and the accessibility for those with medical problems. My solution was to change the lid and the process in which it is opened. My idea was to incorperate a pull mechanism into the lid that requires minimun strength and finger bend to operate. An aluminum foil is placed underneath the lid with an attached string which is then attached to a tab on the lid. Pulling the string will release the air pressure out of the jar and make opening the jar easier. Further , twisting the lid is easier by also including rubber grips around the lid.


Design:

Brief B

Putting it together

The Problem at hand:

3cm rubber grips around lid to ensure save and stable finger hold

Jar lids (Any jar that requires a twist-off to open)

Pull’n’Pour

Elderly/Handicap friendly pull open tab, fingers to not need to be bend to open tab

Open and pull

2cm

Plastic Ring, pulled out to release air pressure and reduce compression to twist open lid easier. Little strength is required since the foil rips open very easily

Foil cover/protection with attached *string*

Elderly and people with hand diseases (Arthritis, damaged joints, etc.) are having a very hard, and often very painful, time opening jar lids. Whether they are simply not strong enough anymore or they physically can not do it.

So what is the problem with lids?

Most of the time, they are sealed so tight that you need to be a professional bodybuilder to open them. How can companies expect an elderly person or someone with a hand disease (or both!) to open a jar of pasta sauce by themselves to prepare a meal. The way for example pasta sauce jars are fabricated is simple. The sauce is heated to a very hot temperature and filled into the jar. As the jar cools off, a vacuum seal is created (source: http://www.rollitup.org/harvesting-curing/299981-how-vacuum-seal-jars.html). This pressure inside the jar results in the almost impossible mission of opening them. Is not just the pressure of the jar that gives us problems, it is also the lid, which provides no grip or decent enough size to get a good hold of it. The average jar lid is about 1cm high. This means we will need to use our entire finger and forearm strength to open it by pressing our hand and fingers on the lid from the top and sides. This Jar lid redesign takes these various aspects into account and tries to provide a simpler, easier solution. As the redesign requires and existing product to be re-created, an appropriate brand needs to be associated. For this purpose the chosen branding is called Pull ‘n’ Pour.

Pul ‘n’ Pour

Glass Jar 19cm

8cm 9cm Instructions: 1. Open tab on side of lid 2. Pull ring to tear open Foil cover and release air pressure 3. Twist Lid to open

Pul ‘n’ Pour

This Product is specifially designed to assist the eldery and physically handicapped to open Jars with no problems and little effort.

Nutrition Facts

Amount/serving

Serving Size 150g Servings: 5

Total Fat 3.5g Sat. Fat 0.5g Trans Fat 0g Cholest. 0mg Sodium 40mg Total Carb. 8g Fiber 3g Sugar 4g Protein 2g

per serving: Calories: 70g Fat: 40g

Refrigerate after opening.

%DI 5% 3% 0% 16% 4% 7%

Vitamin A 10% - Vitamin C 10% - Calcium 10%

Heating instructions: Microwave: 1. Emoty contents into microwavable safe dish 2. Cover and microwave on high 3 munites 3. Stir and serve over favorite pasta Stovetop: 1. Empty contents into saucepan 2. Simmer over meduim heat until hot 3. Add pasta and serve

ingredients:

Tomatoes, Tomato Puree (Water, Tomato Paste), Onions Roasted Red Bell Peppers, Extra Virgin Olive Oil, Garlic, Salt, SPices, Sugar, Citrid Acid.

pasta sauce

AS P

IC Y

B LE ND O F H E R B S SE A S O NI N G S

AN

D

NET WT. 750g


How does it work?

To understand the how and why, we need to understand the problems that older people and people with hand diseases/problems endure. The most common hand problems are Arthritis and Carpol tunnel syndrome (source: http://www.wwlp.com/dpp/health_experts/ hand_surgery/Common_Hand_Problems). Arthritis causes joint inflammation and targets the hand and wrist. This prevents the ability to bend fingers to a certain degree and sufficiently img source: www.eorthopod.com decreases hand and finger strength. This is a very common issue for elderly people. Carpol Tunnel syndrome has very similar symptoms. Difficulty making a fist, gripping objects and pain in fingers and wrist are the main issues people have to deal with.

Opening glass jars with little finger/hand strength is next to impossible for these people. Vacuum sealed jars have an immense amount of pressure in them which makes them so hard to open. The pressure created by the vacuum seal causes the lid to sit extremley tight on the jar to preserve flavour and consistency which is crucial for e.g. pasta sauce. So how can we get around that pressure with little effort and strength? This solution mainly targets the lids of the common glass jar. The average jar lid is about 1cm high whereas this redesigned versions lid is about 3cm high. This allows us to include a built in tab into the lid itself. Underneath the lid covering the top of the jar we find an aluminium foil pressed onto it, that preserves flavour (e.g. like a Nutella jar). Attached to the top of the foil is a string made out of the same aluminium material that further has a ring attached to it which sits directly behind the tab. To open the tab on the lid, no strength or intense finger bend is required.

After opening the lid and softly grabbing hold of the ring it is then pulled out, ripping open the aluminium foil and releasing air pressure through the lid. This way, we have eliminated the vacuum inside the jar and can now close the tab again and easily open the jar lid. To further ensure a simple and easy lid twist, the redesigned lid has rubber elements attached around it allowing a solid grip further reduces strength required to twist the lid. Since the current jars are made of mainly glass and plastic they are already 100% recyclable so sticking to materials the provide the same benefit is very important. Materials: Jar - Glass - 100% recylcable Lid - Plastic with rubber elements - 100% recyclable Lid foil - Aluminium - 100% recyclable

To open the tab and grip the ring a slight bend may be required which the majority of people with arthritis and CTS are able to perform. This bent is enough to get place middle finger and thumb around the rubber elements on the jar and twist it open with little effort, preventing the tendons in the hand to furtehr swell up and cause pain.

Even just placing the inside of the finger tips around the lid and twisting it off should suffice for people with a more servere condition.


Design:

Putting it together 3cm rubber grips around lid to ensure save and stable finger hold

Pull’n’Pour 2cm

Open and pull

Elderly/Handicap friendly pull open tab, fingers to not need to be bend to open tab

Plastic Ring, pulled out to release air pressure and reduce compression to twist open lid easier. Little strength is required since the foil rips open very easily

Foil cover/protection with attached *string*

Glass Jar 19cm

8cm 9cm


Instructions: 1. Open tab on side of lid 2. Pull ring to tear open Foil cover and release air pressure 3. Twist Lid to open

Pul ‘n’ Pour

This Product is specifially designed to assist the eldery and physically handicapped to open Jars with no problems and little effort.

Nutrition Facts

Serving Size 150g Servings: 5 per serving: Calories: 70g Fat: 40g

Refrigerate after opening.

Amount/serving

%DI

Total Fat 3.5g Sat. Fat 0.5g Trans Fat 0g Cholest. 0mg Sodium 40mg Total Carb. 8g Fiber 3g Sugar 4g Protein 2g

5% 3% 0% 16% 4% 7%

Vitamin A 10% - Vitamin C 10% - Calcium 10%

Heating instructions: Microwave: 1. Emoty contents into microwavable safe dish 2. Cover and microwave on high 3 munites 3. Stir and serve over favorite pasta Stovetop: 1. Empty contents into saucepan 2. Simmer over meduim heat until hot 3. Add pasta and serve

ingredients:

Tomatoes, Tomato Puree (Water, Tomato Paste), Onions Roasted Red Bell Peppers, Extra Virgin Olive Oil, Garlic, Salt, SPices, Sugar, Citrid Acid.

pasta sauce

AS ND PIC SA Y BLE ND OF HERB SEASONINGS

NET WT. 750g

n ‘ ’ l P u our P


2567QCA Graphic Design 1

Assessment: Marks & Feedback The following items were included in your portfolio: Item One: Corporate Identity: weighting 50% Criteria

Criteria weighting

Creativity and Innovation

40%

Technical Standard

30%

Presentation Quality

30%

Mark (0–10)

Feedback and comment ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________

Item Two: Packaging: weighting 50% Criteria

Criteria weighting

Creativity and Innovation

40%

Technical Standard

30%

Presentation Quality

30%

Mark (0–10)

Feedback and comment ___________________________________________________________________________________________________________


___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________

Item Two: Packaging: weighting 50% Criteria

Criteria weighting

Creativity and Innovation

40%

Technical Standard

30%

Presentation Quality

30%

Mark (0–10)

Feedback and comment ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ Marking criteria 0 No Submission; 3 Poor; 4 Below Pass; 5 Pass; 6 Sound Performance; 7 Good Performance; 8 High Performance; 9 Very High Performance; 10 Exceptional Performance

TOTAL MARK



Folio Phil s2740141