Please upgrade your browser

For the best experience, you should upgrade your browser. Visit our accessibility page to view a list of supported browsers along with links to download the latest version.

Cristina Carbajo

MA work

YOKOMO

Y O K O M O 

A sweet snack using cricket powder to tackle women's iron deficiency. 40% of women in the UK are iron- deficient. Women need more iron to make up for the amount they lose during their menstrual period. Without enough iron, our bodies cannot produce haemoglobin needed to deliver oxygen, resulting in fatigue and anaemia. Cricket powder, however, is a highly bioavailable and rich source of iron, protein and calcium. On top of that, our gut absorbs iron more efficiently from crickets than from any other iron-rich plant or supplement. Cricket powder's natural nutty flavour, combined with a cacao kick, makes  Y O K O M O  the perfect sweet snack for those low energy moments.


B E S P O K E   B I T E S 

Taking 3D food printing to the next level by allowing users to design their own foods in both form and function, according to personal aesthetic taste and nutritional requirements. 


M E A S U R I N G   D I S G U S T

Disgust is a largely understudied emotion in design. Inspired by Paul Rozin's research on disgust psychology and Carolyn Korsmeyer's paradox of aversion theory, (the feeling of being simultaneously attracted and repulsed by a typical object of disgust), eye-tracking technology was used to test whether pupil size, a cognitive measure of emotions, could be indicative of disgust level experienced. Japanese and Western users watched three levels of disgust-related imagery, whilst ingesting anko mochi, a traditional Japanese dessert. Initial findings show that the higher the disgust level, the smaller the pupil size. The video above shows the average pupil size overlaid in realtime as white circles. Japanese users also found that the more the imagery on screen matched the slimey texture of the mochi, the more they enjoyed their eating experience. Studies continue at Keio University, Tokyo.

Info

  • MA Degree

    School

    School of Design

    Programme

    MA Global Innovation Design, 2018

  • Cristina Carbajo is an architect by training and design entrepreneur by nature. After working at Adjaye Associates, Cristina dedicates her design practice to realising solutions to a range of problems at varying scales, by applying specialised strategy to carefully analysed market opportunities. 

    Through her love of 'the atypical', Cristina's two year MA + MSc in Global Innovation Design, jointly with Imperial College London, has seen her distort disgust into desire across London, Tokyo and New York by redefining what we know and understand of insect-based foods. Why? Because edible insects are a healthy and environmentally sustainable source of protein, calcium and iron, but culturally are considered disgusting. Cristina's graduate product, YOKOMO, is a sweet snack using cricket powder to tackle women's iron deficiency, revolutionising the protein and fitness-focused insect food market.

    Cristina's diverse design methodologies successfully shift behavioural norms for the purpose of social good and improved living standards, making her practice both culturally sensitive and applicable to all types of problem solving.

  • Degrees

  • BArch Architecture, University of Nottingham, 2015
  • Experience

  • Guest Lecturer, Hasso-Plattner Institute Berlin, 2018; Architectural Assistant Adjaye Associates, London, 2015 - 2016
  • Exhibitions

  • Work in Progress, Royal College of Art, London, 2017; ID View, Pratt Institute, Brooklyn, New York, 2017; Work in Progress, Imperial College London, 2018; Work in Progress, Royal College of Art, London, 2018
  • Awards

  • Conferences

  • Publications