From biomaterials to sensory rituals.
My work spans from bio-based material innovation to sensory experiences with taste, texture, and perception. Exploring how we interact with the world through matter.
Materials & Senses
Bio-Based Material Development
Development of sustainable materials from natural fibers, bridging laboratory research and real-world applications.
Flavor & Sensory Concepts
Exploration of taste, texture, and emotional connection through curated food experiences and product ideas.
Design Thinking & Integration
Applying systems thinking to connect materials, perception, and user experience into meaningful outcomes.
Project 01: Reed-Based Material Systems
Problem: Dependence on fossil-based materials and lack of connection to local, renewable resources.
Solution: Development of bio-based composite materials using Phragmites australis, designed for scalable applications and industrial processing.
Impact: Creation of sustainable material alternatives that combine performance, circularity, and a distinct natural aesthetic.
Project 02: Sensory Food & Flavor Experiences
Problem: Modern consumption is often disconnected from sensory awareness, ritual, and emotional experience.
Solution: Creation of curated flavor combinations and sensory concepts that connect taste, texture, and feeling into intentional experiences.
Impact: Development of products and concepts that invite presence, emotional connection, and a deeper relationship with food.
Project 03: Material & Sensory Integration
Problem: Material innovation and sensory experience are often treated as separate domains.
Solution: Bringing together material science, design thinking, and sensory exploration to create holistic, human-centered outcomes.
Impact: New ways of designing products and experiences that are both functional and deeply experiential.
Initiate a New Sensory Chapter
We partner with visionary brands to translate complex material science into tangible, sensory landscapes. Let’s explore the intersection of innovation and intuition together.