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Hannah Rayner _ Industrial Design _ Portfolio_ 2017

Looking for an internship Summer 2017-2018

-Hi, I’m Hannah Rayner. A creative designer, performer and musician Whilst I consider myself a well-rounded designer, my skills are strongest in initial ideation, sketching and I am passionate about research. I am a logical person with an ability to design around complex manufacturing constraints, however, I enjoy pushing the boundaries.

about _ me 01

When I am not designing, I am very involved with the Stage and Classical Music Societies at University. I recently took the starring role in a sell-out play whilst also managing the branding and marketing behind it. I also love playing the flute and was awarded a University Music Scholarship. This inspired me to set up the University’s flute group, which performs to audiences regularly. Dancing keeps me fit. I trained in classical ballet and have achieved my RAD Intermediate Level Ballet Qualification.


Loughborough University, Industrial Design BA 1st achieved in 1st Year 2015-present


Collaborative Design Challenge with Deloitte Digital and Hong Kong University UX Designer November 2016

Tunbridge Wells Girl’s Grammar School A Levels Design and Technology_A 2008-2015

Fine Art _A

IBM Design User Experience 1 day workshop UX Designer September 2016 Loughborough Design School Peer Mentor 2016-Present LU Arts, Loughborough University Student Volunteer 2016-present Loughborough Student’s Union, Stage Society Production Marketer and Brand Management 2016-present Loughborough Student’s Union, Classical Society Social Secretary 2016-present E Elvins & Co. Ldt Administrator Summer 2016 Office Angels Recruitment Administrator and Receptionist/ Host Summer 2015


Adobe Photoshop Illustrator InDesign CAD & Prototyping SolidWorks Keyshot5 AxureRP8 Sketchbook Pro Workshop Hand tools Rapid Foam Modelling Milling, CNC machine, Centre Lathe Multi media prototyping Other Confident Presenter Project Management


00_inside A collection of projects carried out whilst studying at Loughborough Design School between 2016-2017

contents_page 03

01_Hu Dehumidifier for Hong Kong Residents 05-17 02_Eden Mobile Phone Speaker 19-27 03_Sourced Free Food App 29-41 04_Vegg Vegan Product Website 43-53 05_Desko Workspace Occupancy Sensor 55-67

Take a look >>

01_Hu: Design we

redesigned dehumidifer and laund drying experience

hu_january2017_individual_1week A project which was part of Loughborough Design Week 2017, with a large focus on sustainable design. The brief was to ‘design a product to improve household chores.’ I started the project with a very focused user group of Hong Kong residence as, having spent the first few years of my life there, my parents could identify many pain points, humidity and laundry being one. The focus With relative humidity increasing year on year in many Asian countries, the dehumidifier has been one of the most essential appliances at home. At the same time, the number of people living alone has increased worldwide. Therefore, Hu has been designed: a one/two-person, space-saving dehumidifier and clothes drying rail, which strives to provide a quick and easy user experience and look stylish in order to adhere to the average HKer business person’s lifestyle. This high-end product will appeal to a wealthy user who is prepared to pay for a premium for a luxury product which will improve the quality of their life.




problem. -laundry drying, Hong Kong hu_an example of local habits


‘locals make use of the exterio of their buildings’ Since HKers spend more than 90% of their time indoors, good indoor air quality is very important. Humidity and air pollutants produced by outdoor sources greatly affect health and this is an increasing problem. In fact, there is a direct correlation between the number of respiratory infections or absenteeism and the relative humidity in a residence. Mite populations are minimized when the relative humidity is below 50% and reach a maximum size at 80% relative humidity, (HK’s humidity value). However with the use of a dehumidifier maintaining levels between 40% and 60%, health issues can be minimized and Hu could drastically improve living conditions. A design like this will assist in building a sustainable society by improving quality of the life and well-being of its users. In addition, Hu will prevent the need for drying clothes outside, or having the window open for ventilation which decreases health issues for residents, as a result of pollution.



186, 000 HK$ (19,202 GBP) Is how much 1 sq meter of a HK Apartment in central city, to buy costs


Is the humidity in HK, but the ideal humidity is just 45%

160 sq ft

Is the average HK residence , the same as a typical New York parking space.


Of the days between May and September are rainy


Times a week, the average HKer does their washing



developed brief: ‘To relieve Hong Kong residents from the burden of drying clothes in excessive humidity by providing a product which aims to conserve time and space.’


hu_january2017_individual_1week 11



Context The average HKer is wealthy. HK has been crowned one of the most unaffordable places to live (despite the minute size of it’s properties) due to its highly-priced apartments in the city centre. HKers are often willing to pay a high price for services and products that conserve time in their busy schedule and space in their small apartments. This includes drying laundry. The average Hker will have a high income to spend on luxury, premium products. Refined This product is aimed at a 30-year-old Hong Kong business man with a demanding office job. He lives alone in a small but luxurious apartment in central HK. He has a large disposable income and is always looking for products to eradicate, simplify or quicken menial tasks such as laundry.

Context Due to the recent trend of rising values of residential real estate in major cities, HK apartments lack room. Fitting drying racks in the cramped conditions is a struggle and adding ventilation through opening windows, to dry the clothes, increases the humidity in the space. The humidity also makes drying clothes outside ineffective. This makes drying laundry a time consuming and inefficient task. Refined Although the user will dry-clean his suits at local dry-cleaners every few weeks, the hot-weather requires washing and drying of smaller items such as undergarments and socks to be done more often. However, there is little room for drying racks in the apartment and he thinks they look unattractive.

hu_hk cramped apartments



Context The apartments are on average 160sq ft and it is a struggle to fit housing appliances in the space. When not limited to the confined apartments , many locals make use of the exteriors of their buildings as a means of drying laundry. In most neighbourhoods of HK, evidence of shirts, pants, and undergarments can be seen dangling from clotheslines high above the street, on balconies and rooftops. For expatriates and/or high-earning business men and woman, this is unsightly. Refined The user doesn’t dry his clothes outside as he is particularly concerned about the pollution and dirt which he doesn’t want to dirty his expensive wardrobe with. However, his apartment lacks space.

The social and environmentally sustainable aspects of the design will be heavily considered. The product will aim to improve the living conditions of the user, by decreasing the chance of long-term and short-term health problems from relative humidity and pollution. What is more, the dehumidifier would replace the tumble dryer, a highly unsustainable product with a much lower energy efficiency value. The product’s life-span will also be improved using a product service system (to replace and fix parts) and emotional durability, to encourage a longer relationship between user and product. In addition, the material selection and identification system will be carefully thought through to ease recycling of the product. Material selection will also take into account the weight of the product: ensuring a high strength to density ratio for a strong, light weight product that can be fixed to the wall and hold wet clothes.




hu_thumbnail sketches

scenario of use.



Set the task and desired humidity level using the touch screen icons at one end of the device.

Rotate the product to the desired angle and extend the rail.







Hang out the laundry on the rail or on coat-hangers and leave to dry.

( (

What is Hu? Hu is a small, wall-attached dehumidifier/ drying rail designed for easy use and quickly drying laundry in a relatively small space. It meets the needs of singles and couples who often need to move or rearrange the furniture. Hu’s main feature is its adaptable body which can rotate around an axis to fit the adopted space. The product also has an extendible drying rail which the user can hang up and dry laundry on by overhanging directly on the rail or suspend hangers on (ideal for shirts). Set Hu to the desired humidity level and laundry drying setting and to empty the water, simply turn vertically and remove water container.




When the water container is full, rotate the dehumidifier to a vertical position and remove and empty it.


hu_labeled diagram













hu_final render_details

02_eden phone speaker, an introduction to surface modelling eden_winter2016_individual_3weeks A project to introduce surface modelling within Solidworks. The project’s aim was to learn complex and efficient use of surface modelling. The project was completed in the space of three weeks along-side other projects. The project also required me to model the phone speaker as accurately to the sketch as possible.



organic, contemporary, tactile



eden_winter2016_individual_3weeks As I started to learn the uses and techniques of surface modelling I concluded it was appropriate to explore curved form. This led to an exploration of organic subject matter such as coral, tree roots and mushrooms. In addition, I considered organic materials and their tactile qualities such as ceramics and cork. The resultant form is sculptural, yet simplistic.


eden_initial _concept_sketches







eden_final render

03_sourced free-food app to tackle food waste

sourced_winter2016_group_2months ‘Design an app which utilises smart city data and tackles a growing problem within cities.’ - [brief set by O2] ‘Sourced’ will provide it’s users with free food they can eat, cook, share and celebrate in a safe, convenient and safe way by connecting local suppliers and consumers: food that would otherwise, go to waste. The app will provide subsidiary benefits such as enhancing biodiversity, connecting students with local people in a practical, creative and educational way and support local food. The user experience project was researched and conceptualised within groups, however the eventual app interface deliverable was individual. During the project we were encouraged to do a wide range of contextual user research, experience mapping, affinity diagrams and eventually paper prototyping in order to create a viable, realistic outcome.



-food waste at the consumption phase of the supply chain


‘By w makes 31

sourced_restaurants produce 22% of food waste within the Food Service sector

weight, household food waste up 70% of the UK post-farmgate total.’


‘If the app usage cost was cheaper than the amount I have to pay for excess bin waste, it would be cost effective for the business.’ Marta Child Bom Bom Patisserie_local business owner

How accessible is free food? During the research phase of the project we explored a variety of existing methods to obtain free food. We went on ‘Fruit Routes’, an organisation on campus who have collated a map of fruit trees and bushes for students to forage from. Here we understood that during the winter months, there is very little to forage and we were unsure about how much we were able to pick. We came across ‘Honesty Boxes’, a box of produce with items for the public to take for free or with payment, and this raised question of not knowing how long the food had been outside for. Then, we researched the less-popular ‘skip-diving’ (the practice of sifting through commercial or residential waste to find items that have been discarded by their owners, but that may prove useful to the picker) which proved to be off putting to the user. We also spent an afternoon at the Loughborough markets to understand more about the popularity of fresh produce and also the waste methods stall owners have. We observed a decrease in price on the perishable items as the day progressed, as owners were keen to sell all their produce. When the market closed, the left over produce was put into black bins for the council to empty. Later we found out that this was the easiest, most cost effective way of getting rid of unwanted produce.


sourced_interview with local cafe owner_bombom

sourced_service safari_fruit routes



persona. Demi Mistry, 22, is a final year English and Business Student at Loughborough University. Similar to most students, Demi has spare time in amongst lectures and enjoys an active lifestyle. She is a member of the AU Mountaineering Team and attends regular trips to places such as Snowdonia in Wales where she goes scrambling and rockclimbing. Demi has a gluten intolerance which has led to her reading up on the effects of different foods. As a result, she now values the nutrition, origin and quality of food more than she used to. Due to her flexible eating pattern, Demi will shop every few days and buy a little bag of food to last her short periods of time. She enjoys the experience as it is a break from work and she is able to buy what she fancies at that moment in time. Also, the food is always fresh. Demi mainly shops at Sainsbury’s, however expressed that if Tesco were closer she would shop there. She used to shop at the Loughborough markets as the produce was cheaper, however now that she has lectures which clash, she doesn’t shop there. This shows convenience is important to Demi.


Attitudes towards ‘grow your own’ Demi loves the idea of growing her own produce as she strives to cook with fresh ingredients. Nevertheless she believes, ‘people who grow their own food have more time’, and revealed she has a lack of knowledge in this area. She does however have a neighbour who grows and gives her tomatoes: ‘I would cook with these as soon as they were given to me to utilise the freshness. I always trust the quality of food if people have grown it themselves.’ Attitudes towards free food When Demi visits her Grandma, she recieves food she knows she won’t finish. She also recalls the Student Union giving her free pizza at events which was an incentive to go. This shows Demi’s willingness to consume free-food. Technolog Use Demi owns an Apple Mac and an iPhone. She regularly uses facebook and Instagram to share recent experiences such as hikes and meals out with her friends. Demi also uses social media to follow people with similar interests: she follows food blogs such as Whole and Healthy, Clean Cooking which encourage a healthy lifestyle, featuring healthy cooking. Demi keeps track of her expenses via an online banking app.

sourced_student: demi mistry_persona



sourced_the group discussing app features keeping the user in mind

user. pain points


task goals

experience goals

-The markets have limiting opening times meaning buying cheap, locally sourced food isn’t accessible. -She doesn’t know how to grow her own food. -She doesn’t know the legal implications of foraging. -She lacks knowledge when it comes to where her food has been sourced. -She resents supporting an industry with surplus food waste. -Feels limited in what she can buy considering her financial status.

-Loves the idea of foraging/ picking my own food locally(when she shops, she likes to purchase fresh, organic, local produce) -Be able to save money on food and not compromise on quality.

-Get good quality food from a close location -Have flexible access to food within hours that suit her student lifestyle -Save money where possible and keep on top of her food bills -Get creative in the kitchen with seasonal, fresh ingredients

-Have an enjoyable shopping and cooking experience -Feel good about benefiting the environment by using local food -Satisfy her need for cheap, high quality food -Be reassured that her shopping is gluten-free

sourced_paper prototyping After coming up with key features of the app we split off individually and created paper prototypes, testing them on users as we went. We also used Pop which lets you create interactive app designs and prototypes on your phone.

sourced_pop testing

sourced_winter2016_group_2months 39

After collating all this research we created a number of affinity diagrams, and experience mapping which helped organise our thoughts and establish priorities. We applied them to our persona to ensure suitable ideation.

in a survey of 83 students: 95%

Of people would eat free food


Of people would go out their way to get free food


Of people would eat past its sell-bydate


Of people would be open to using a free food app


the final screens.

sourced_winter2016_group_2months Axure RP software facilitated a working prototype of the app moving through the journey screen created. Incorporating visual ques, page transitions, live maps and other content gives the screens some reality and enables room for further development.


04_vegg: UX Desig Challenge

branding and website design for a s up company selling vegan eggs vegg_november2016_group_1day This project was the result of a one-day UXathon partnered with Deloitte Digital and Hong Kong University MA Business Students. We were presented with the brief a few days in advance in order to offer a period of research and communication and then the deliverables were executed in one day. ‘With a view of launching our Business VEGG, we would like you to design our branding and prioritise digital touchpoints in order to build the brand. If it were to be a website, we would like Home, About, Social, and Product with FAQ’s pages. As social media is important to us, we would like links to these too.’


vegg_logo placement_product packaging



1 client 5 designers 9 hours


In an international food tren menus in restaurants was #2 to step up and push animal p plate’ was #4.

In addition, ‘Meatless Mond


nd research project, ‘cleaner’ 2, and ‘vegetables are going protein to the side of the

days’ is active in 44 countries.

understanding the market.


What is Vegg? Vegg is an in-house produced, locally sourced, vegan egg will provide people with a cholesterol-free and cruelty-free alternative to the egg with added health benefits, at a reasonable price. The product will initially be supplied to restaurants and is aimed at plant-based eaters, i.e. Vegans, but also non-vegans who will as a result have a healthier, more eco-friendly egg. In addition, Vegg plan to have the poached egg yolk as a variable feature, with different coloured yolks containing superfoods, providing added health benefits to consumers. The product will first be launched in Hong Kong, and it’ll be the first Vegan Egg in the Asia-Pacific region in the form of a poached egg.

Who is Vegg for? -Labelled dietary needs, i.e vegan, vegetarian, gluten-intolerant, Paleo -Fitness and well-being enthusiasts who focus on their nutritional intake -Millennials who want to be seen as trendsetters -Social media influencers/ enthusiasts, who post constantly on Instagram, Facebook and use hashtags such as #healthyeating, #vegan, #fitspo -Converters, referring to individuals who are easliey influenced based on what they hear/ read about


vegg_digital prototyping

about vegg.


Lily Chan. -persona Creating a persona was one of the first activities the group did in order to establish a user to relate questions to. Lily is a 28 year old Vegan restaurant owner, living in Hong Kong. Being a passionate vegan, Lily started up her own restaurant at the age of 24 with an aim to promote the welfare of animals and veganism by cooking accessible and carnivore-friendly vegan food. Having grown up in an age where the Westernised civilisations started to ease into the Asia Pacific region, Lily’s diet is a firm mix of traditional Cantonese, and western food. Consequently, her restaurant serves a combination and appeals to a large customer base of locals and expatriates.


vegg_persona in natural environment

user. pain points


task goals

experience goals

-She is worried that her veganonly food would be off putting to non-vegans and might exclude them. -She is limited for time when it comes to preparing the food onsite -A lot of her customers need to eat quickly and go due to the busy city lifestyle -She needs all her food to be freshly picked or made within the last few days and it’s hard to find suppliers on an island such as Hong Kong

-She is passionate about producing vegan food which is accessible and non-vegan friendly. -She wants to promote animal welfare -She wants to make a profit on the food she sells -She wants a local reputation for having tasty fresh food -She wants a social media presence with other sustainable companies

-Save money where possible, whilst keeping the quality of her food high -Include vegans and non-vegans in her menu choices, whilst making all the food vegan -Cook good tasting food -Encourage people to eat more healthy in general

-Feel satisfied that she has given her customers what they want. -Buy and cook the food quickly in order to reduce the time from conception to plate.

vegg_november2016_group_1day 51

Given the time restraints the group decided a website was the best form of UX Design as the vegan egg product will primarily be advertised and sold through the website.

the solution.

hamburger menu

maintain main Vegg graphic presence

paragraph of text in simple easy-to-read font


website graphics.

photos of existing restaurant clients serving Vegg

continuous theme as user scrolls


05_desko workspace occupancy sensor

desko_winter2016_individual_2months A project based around the Internet of Things with an emphasis on form. The objective of the product was to ‘create a piece of industrial design and app interface and branding for a specific context’. The project had a strong emphasis on contemporary design, whilst still meeting the user’s needs. During the project we were encouraged to do a lot of sketching, several sketch models from blue foam and eventually produce a desirable, believable hand-made model with no rapid prototyping. I decided to design a workspace occupancy sensor for professional environments.


problem. -the global inefficient use of office space with an increase in ‘remote’ working desko_winter2016_individual_2months 57

‘American Express reported annual savings [on realestate costs] of $10 million to $15 million thanks to its remote worker options.’ ‘Average desk utilisation rate is just 39% in the UK.’ research.


refined, professional

Form Language In view of the context of use, I chose to focus on a sleek, professional, well-made form. I wanted the product to be sympathetic to its surroundings. This being considered, I wanted the product to be a design statement and not just blend in, but contribute to the office aesthetic.



‘a design which is sympathetic to its surroundings, contributes to the professional working environment and is stylish’

desko_winter2016_individual_2months After loosely establishing a form and brand language I started sketching, first thumbnail sketches, then gradually defining more details and features.


desko_winter2016_individual_2months The main body of the hand-made appearance model was made using ProLab which was finely sanded and primed before coating in layers of finishing coat. The screen was made from vacuum moulded Acrylic which was gently sanded down to size. I am a keen model maker and loved the attention to detail that this part of the project required.


desko_blue foam sketch models

A number of blue foam sketch models helped to identify size and interaction of the product as well as the overall form. This ensured that the product was appropriate for the function and also solidified a form. Using blue foam was a cheap and easy way to achieve this without wasting more expensive materials.

desko_appearance modelling


scenario of use.


Install the sensor on desk areas including fixed-desks, hot-desks, break-out points and meeting rooms. The sensor collects real-time data, recording activity every 15 seconds, to produce accurate representation of desk availability and usage.



Use the app to find a nearby, available desk space and book a desk.




Use the desk space. Once finished, pack up and go. The sensor will automatically switch back to ‘available’.



Locate the desk via the map feature on the app and sensor identification system on the product. Check-in through the app to notify colleagues.

Manage your bookings through the app.

Use the app to find colleges. Desko has a built in user-search function that lets colleagues in the same group book a desk close by.


Use the cloud based real-time data to analyse use of space. Desko will identify unused space to help resize workspaces and eventually reduce real-estate costs. Desko will also understand how people work and help surveyor management optimise workspace allocation.



Desko is a sensor to encourage flexible working and maximise desk efficiency for professionals in the workplace. Install the device in fixed-desks, hot-desks, break-out points or meeting rooms and create, manage and check-in to bookings via and app.

thank_you_for_your_time Hannah Rayner +7528273167 linkedin: Hannah Rayner

Looking for an internship Summer 2017-2018

Profile for Hannah Rayner

Hannah Rayner- Industrial Design Portfolio 2017, Loughborough Design School  

Hi! I am currently looking for a year-long industrial placement to commence in summer 2017. Please take a look through my portfolio to see a...

Hannah Rayner- Industrial Design Portfolio 2017, Loughborough Design School  

Hi! I am currently looking for a year-long industrial placement to commence in summer 2017. Please take a look through my portfolio to see a...