Final year project
Preventing allergic reactions when dining out [Read more]
Introducing Alli
This table service allergen kit allows users to sample their own food and be assured it is allergen free. A sample of food is taken and added to a solution to ensure any allergens are extracted.
Alli - how it works
The sample solution moves along the Lateral Flow Immunoassay in the dipstick. A positive result is shown by the presence of a coloured line. The colour depth is equal to the allergen amount.
Alli - the results
Insertion of the dipstick into the reader is required to give a quantitative result of the colorimetric change. This information is presented to the user clearly and concisely via a screen.
Alli - prototyping
A range of prototypes created during product development.
Alli - restaurant based service
The product is part of a restaurant-based service to ensure accessibility and risk-free dining for all users. A range of dipsticks would be available to detect major allergenic proteins.
Alli - prototyping
Prototyping the dipsticks using paper pulp moulding.
Laura Emm
Despite food safety regulations; cross contamination and restaurant error can still lead to severe allergic reactions, anaphylactic shock and even fatalities. By providing users with a restaurant-based service, they can self-identify allergens in their food, allowing them to eliminate risk and apprehension when eating out.
Final year project
Preventing allergic reactions when dining out
Awards
'20 Diploma in International Studies
Placements
September 2018 - February 2019
Erasmus Programme Studying Integrated Product Design MSc, Politecnico di Milano
July 2019 - September 2019
Pre-production Administrator, Brown & Carroll London