Institute of Art Design + Technology
Dún Laoghaire

Luke Coogan 

BA [Hons] Interaction + User Experience Design

Hey! I'm Luke :) I'm a designer who is passionate about making things better. The most important thing for me in my work is that I'm designing to help people. I place strong emphasis on understanding who I'm designing for. I'm in my element when it comes to user research, UX/UI, wireframing and prototyping. This year I had the pleasure of interning as a product design intern at Workhuman and am excited to continue my journey in the world of design.

Krispy Kelps

Krispy Kelps is an algae-based food service which provides users with viable, convenient and tasty alternatives to meat products. The app is focused on educating people who would not normally engage with alternative protein products in order to make these these alternatives more accessible to a wider audience.
The app uses cheeky, down-to-earth language, to help the user become familiar with species and foods that would typically be difficult to engage with.
Each species of algae is identifiable by their own icon. In the Menu section, this allows for users to view which types of algae are present in each option at a glance.
In the Algae section, users can learn about each different species of algae and their benefits. Different species of algae are categorised based on their key characteristics to make information more digestible for first-time users.

Food, Design and Emotion: An analysis of fake meat products through the lens of emotional design principles

In my thesis, I explore the link between food, design and emotion. By investigating plant-based meat alternative products through the lens of Don Norman's emotional design principles, I analysed how the way that we have been presented these products have changed, how they are currently changing and how they may change going forward. As part of my research, I examined Impossible Foods, one of the leading plant-based alternative brands, as a case study. Through this analysis, I highlight the level of importance that food products hold for many people, and hypothesise how we might design them to not only sustain us, but to empower us.