Students redesign knives, banders, oilers

In my last article (CFN November 2012), I described an industrial design class at the Rhode Island School of Design (RISD) in which students were asked to innovate gear for the lobster industry that would be both serviceable and reduce the risk of injury.  This process, called “prevention through design” in the industrial hygiene field, involves consideration of how the body moves and how it interacts with tools, clothes, and other elements in the environment.

Early in the academic term, instructor Thomas J. Weis from Rockland, ME divided the class into four groups:  “wearables,” tools, accessories, and workstation.


Read the rest and much, much more in the January issue of Commercial Fisheries News. Read online immediately and download for future reference.