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Information Design / FINAL PROJECT: Animated Infographic Video

    

3/3/2026 - 25/3/2026 (Week 5 - Week 8)
Daphne Lai Yu Cheng / 0366380
DST60504 / Information Design / Bachelor of Design (Honours) in Creative Media / Taylors' University

Information Design / FINAL PROJECT: Animated Infographic Video
LIST/JUMP LINK

LECTURES

Week 5 - 7

Consultation weeks.

INSTRUCTIONS

FLIP Classrooms

Week 5 (3/3/2026)

For this week's lecture, we were assigned to created slides for FLIP Classroom 4: Manuel Lima's 9 Directives Manifesto and presented it as a group.
Figure 1.1 FLIP 4: Manuel Lima's 9 Directives Manifesto

FINAL PROJECT: Animated Infographic Video

Documentation Links


Stage 1: Pre-Production

Week 6

In week 6 we had to already form a group with classmates (2 people per group). For this task, we are required to make an animated infographic video based on our Project 1 infographic recipe poster, which is adapted from a video in "Pasta Grannies". The recipe we chose is orecchiette with tomato sauce and ricotta salata cheese on top.

Here are our group members:

  • Emily Ong Su Yu (0365304)

  • Daphne Lai Yu Cheng (0366380)

Requirements:

  • Using your Project 1 Instructable Infographic Poster as the base

  • A 60-second animated infographic video (PAIR / group)

  • An updated reflective blog / e-portfolio documenting your process (individual)

  • Study, break down and chunk the preparation and cooking process

  • Show you can translate a static design into time-based communication

  • Refine and upgrade the design based on Project 1 Instructable Infographic

  • Improve clarity, hierarchy, and aesthetics through motion

  • Clear sequencing (beginning → end)

  • Consistent style system (icons, typography, colors)

  • Readable pacing (not rushed, not dragging)

  • Motion supports clarity (not decoration)

Reference:


Figure 1.1 Project 1 Poster by Daphne


Figure 1.2 Project 1 Poster by Emily

During meeting session, our group noted down a lot of important things such as their requirements, and discuss about the art style. We then chose to use my artstyle, which is easier to animate and illustrate due to its shorter duration.

Figure 1.3 Assets by Daphne (Adobe Illustrator)


In class, Mr Kannan showed us a sample of how the previous students created their progress using After Effect. He also went through the projects brief one with the whole class.

Links for Motion Graphic Chart:


Storyboard

To further visualise our plan for thie project, Emily drew the storyboard for us to visualise and get feedback from Mr. Kannan so we can do some improvements on them.


Figure 1.4 Storyboard by Emily (Procreate).


After deciding the recipe to animate, we went to Procreate and listed down the ingredients and steps and separated them into phases.

  • Steps of Cooking Orecchiette
    1. Chop onion and tomato for sauce
    2. Add olive oil
    3. Add water to flour
    4. Add salt, water and dough
    5. Place sauce
    6. Grate salted ricotta

Figure 1.5 Ingredients to make Orecchiette, Screenshot from Pasta Grannies Website.


  • Ingredients
    • Tomato
    • Onion
    • Olive oil
    • Salt
    • Tomato passata
    • Semola
    • Salted ricotta
    • Vegetable stock cube
      • Mixed vegetable: tomato, onion, carrot, parsley, celery
      • Salt
      • Olive oil

  • Timeline Map for 60s

Figure 1.6 Timeline Map Draft by Daphne (Procreate).

I separated the phases into a timeline map based on feedback from Mr Kannan. The duration for ingredients and utensils is around 3 seconds, and actions like chopping tomatoes and onions are faster. The timeline map is divided into five parts: intro, phase 1, phase 2, phase 3, and credits.

Content

  • Intro
    • Title
    • Ingredients
    • Utensils
  • Phase 1
    • Chop tomato and onion
    • Pour oil
    • Add tomato, onion, salt, basil, puree and vegetable stock cube
    • Stir
  • Phase 2
    • Pour flour
    • Pour water
    • Knead dough
    • Put dough in pot
    • Add salt and water
    • Stir
  • Phase 3
    • Drain pasta
    • Scoop pasta
    • Place sauce
    • Grate cheese
  • Credits


Below is the final animation timeframe:

Figure 1.7 Animation Timeline Map by Daphne.


Week 7

In week 7 we decided our colour scheme and moodboard for animated infographic video as well as finishing the delegation of task.

Task delegation

  • Emily
    • Intro
    • Phase 1
    • Phase 2 (Second half)
    • Compile
  • Daphne
    • Phase 2 (First half)
    • Phase 3
    • Credit


Moodboard for animated infographic video

Figure 1.8 Moodboard (PDF).

After we have a clear timing map, storyboard, and moodboard, we developed our storyboard into an animatic and wireframe video based on our timing map and moodboard. This process allowed us to visualise how each scene would flow in sequence, as well as understand the overall pacing of the animation.

By arranging the scenes according to the timeline, we were able to determine the duration of each action, such as the introduction, ingredient presentation, and cooking steps. This gave us a clearer sense of how the final animation would look and feel. Through this stage, we identified areas that needed improvement, such as adjusting timing, simplifying transitions, and ensuring that the information was communicated clearly.


Animatics & Wireframes

Figure 1.9 Storyboard turned into a video with timing (MP4).


Stage 2: Production

Week 8

This whole week, we had a lot of group meetings where we start create the motion graphic which we would want to present on week 8 consultation to Mr. Kannan for feedback. Each os us individually had to sketch, animate our part in After Effect and compile in just 1 minute.

We used After Effects to animate. These are the effects & tools that we used:

  • Scale
  • Opacity
  • Rotation
  • Position
  • Null Object
  • Trim Paths
  • Text > Animate > Opacity > Animator > Position > Range Selector > Advanced

1) INTRODUCTION

*Before consultation*

This was the overall look for the introduction because we're going for a more simple, minimalistic direction. I used Text > Animate > Opacity > Animator > Position > Range Selector > Advanced. 

  • Opacity to create the fade in effect.
  • Position to locate where should the text appear (in this case, moving upwards).
  • Range Selector to adjust the Start 0%, End 100% and Offset -100%.
  • Advanced to select the mode of animation (in this case, I selected Ramp Up, Animate by character.)

The feedback we've gotten from Mr. Kannan was that the font choice was not suitable so we had to search for another font to compare and the text animation of "orrechiette" and "with tomato" should not appear at the same time as "orecchiette" is the main subject of this video. Instead of making the orecchiette dish wiggle a little, make it more "surprising and exciting".

Figure 1.10 Initial introduction scene.


On my second attempt, I switched to using Montserrat for my font choice, Mr. Kannan said that it looks okay after switching.

Moving on, I did the text animations. I used Text > Animate > Opacity > Animator > Position > Range Selector > Advanced. 

  • Opacity to create the fade in effect.
  • Position to locate where should the text appear (in this case, moving upwards).
  • Range Selector to adjust the Start 0%, End 100% and Offset -100%.
  • Advanced to select the mode of animation (in this case, I selected Ramp Up, Animate by character.)

Figure 1.11 After improvements.


After the text is animated, I decided to make the text zoom in by using scale, then revealing the orecchiette dish with a bounce effect and fade to the next scene.

Figure 1.12 Overall animation for introduction scene.

The introduction idea was not preferred so we proceeded with Emily's introduction scene.


2) PHASE 1: MAKING SAUCE
  • Slicing tomato on cutting board

Emily referred to the step-by-step tutorial provided in the project brief slides. She used a mask on the whole tomato and applied rotation and scale to the tomato slice.

Figure 2.1 Change of speed using graph editor for tomato slicing.


  • Knife on cutting board

For the knife, Emily used position and 3D rotation to create the illusion of cutting.

Figure 2.2 Change of speed using graph editor for knife slicing.


  • Add olive oil into saucepan

Emily used the roughen edges effect on the olive oil to make the poured liquid appear more natural and less smooth, enhancing the realism of the animation.

Figure 2.3 Add olive oil progress.


She also used graph editor to modify the speed olive oil bottle.

Figure 2.4 Olive oil bottle progress.


  • Add onion slice into saucepan

For adding sliced onion into the sauce pan, Emily used a 3D camera and applied rotation animations using expressions. This helped create a more natural falling motion for the onions. She used the same way for the tomato but apply more weight for them by decreasing the speed.

Figure 2.5 Add onion slices progress.


Emily used seed Random to create random motion for the onion slices as they fall down.

Figure 2.6 Random onion slices progress.


  • Add basil leaves into saucepan

Emily used wiggle and time-based rotation to add movement to the basil leaves, making them feel more natural and dynamic.

Figure 2.7 Add basil leaves progress.


  • Add tomato puree into saucepan

Emily referred to the tutorial given in the project brief. At the same time, she used the Turbulent Displace effect with an amount of 15, size of 50, and evolution set to 0+172 on the tomato puree to create a creamy texture.

Figure 2.8 Add creamy texture liquid progress.


Week 8 progress showed during consultation:

Figure 2.9 Week 8 progress showed during consultation (MP4).

This week we presented our progress we have to Mr Kannan in online consultation, where we got a lot of valuable feedbacks and advices from him.


Feedback on 23/3/2026 Online Consultation

  • Intro is too short; it should be around 3 seconds.
  • The animation of the olive oil is good, but it is not clearly visible because the pot is blocking it.
  • Phase 1: The tomato drop can be improved by showing the knife coming in to chop, while the cutting board stays in place. The tomato should be pushed to the left, then slide faster into the pan. The transition speed can be increased, and slow in/slow out easing should be used. The pot should remain stationary.
  • Phase 2: The sliding motion can be faster. The background colour can transition using a gradient. The flour animation does not need too much movement. The dough section is currently confusing and not clearly understood.
  • The font choice was compared and is currently not suitable.
  • After comparison, the overall animation looks okay.


PHASE 1: MAKING SAUCE (after consultation)
  • Fire

Emily added a stove and fire with sound effects, and applied wiggle(3,5) to create a natural flickering movement.

Figure 2.10 Fire wiggle.

Emily also applied the Turbulent Displace effect, setting the amount to 10 and the size to 20, while adjusting the evolution to create a more dynamic and organic movement.


Figure 2.11 Fire effect.


  • Add vegetable stock cube into saucepan

Emily used a null object to link the stock cube with the spoon, allowing both elements to move and drop together into the sauce.

Figure 2.12 Parent vegetable stock cube with spoon.


3) PHASE 2: ORRECHIETTE DOUGH (First half: My part)

*Before consultation*

 Instead of making the text slide in, I used Text > Animate > Opacity > Animator > Position > Range Selector > Advanced. 

  • Opacity to create the fade in effect.
  • Position to locate where should the text appear (in this case, moving upwards).
  • Range Selector to adjust the Start 0%, End 100% and Offset -100%.
  • Advanced to select the mode of animation (in this case, I selected Ramp Up, Animate by character.)

Figure 3.1 Text animation.


These were the initial animation for the semola rimacinata to appear which is sliding in then moving upwards using position and scale.

But the feedback we have gotten from Mr. Kannan was that it takes a longer time and try to shorten it by just having the semola rimacinata on top right straight away.

Figure 3.2 Initial animation of semola rimacinata flour.


For pouring the semola rimacinata, I tilted it using rotation and then using scale for the flour pile to gradually appear as it it pouring.

Figure 3.3 Animation of pouring semola rimacinata flour.


Moving on the dough part where the flour pile is made into  a mound. For this, I played with the opacity where the flour pile fades and turns into a mound as the hands are moving up and down.

Figure 3.4 Animation of mixing flour.


Next, the water jug slides in from the right where it pours water into the mound. I tilted it using rotation and then using scale for the water puddle to gradually appear as it it pouring.

Figure 3.5 Animation of mixing flour with water.


This was the challenging part where the dough becomes a rope from the flour mound.  I played with the opacity where the flour mound fades and turns into a dough as the hands are moving up and down then sliding out to switch to the other scene.

Figure 3.6 Animation of kneading dough.


The rope dough then appear in a slide in animation. After that, I imported the knife layer to place it below the hands and both of them appear and moved up by adjuting the position. I crated keyframes for the orecchiette pieces to appear as the hands and knife drags down.

Figure 3.7 Animation of making orecchiette's shape.

*The kneading dough was then improvised by Emily based on Mr. Kannan's feedback*


PHASE 2: ORECCHIETTE DOUGH (after consultation)
  • Pour semola rimacinata

Emily used the CC Particle World effect to create semola rimacinata pouring from the package by adjusting the perspective and setting the particle type to Line with a rate of 2.0.

Figure 3.8 Pour semola rimacinata progress.


  • Pour water

Emily repeated the same method used for the olive oil and tomato puree, and added extra details such as water droplets.

Figure 3.9 Pour water progress.


  • Knead dough

Emily illustrated the process of the dough in Illustrator, starting from a whole mass and gradually rolling it into a cylindrical shape.

Figure 3.10 Knead dough illustrate progress.

Emily improvised this part based on Mr Kannan’s feedback by using hands to press and shape the dough into orecchiette. This helped make the process more accurate and closer to the traditional method.

Figure 3.11 Knead dough animate progress.


4) PHASE 3: PREPARING TO SERVE ORECCHIETTE (My part)

  • Pasta Pot
I added the pasta pot to start off phase 3 along with a boiling sound effect and adjusted the position to start from left to right with the easy ease effects so it looks smoother. Then to bring in the colander, I moved the position of the pot upwards by using position and scale.

Figure 4.1 Animating psta pot position and scale.


Stepping aside from After Effects, I used Pathfinder > Minus Front tool for the hole colander so the drained pasta will appear to look like they are inside the colander when animated.

Figure 4.2 Pathfinder > Minus Front for colander's holes in Adobe Illustrator.


Next, I enabled the 3D layer for the pot and rotated it inwards to make the pot appear to be tilting to start pouring the pasta water into the colander.

Figure 4.3 Animation of titling pasta pot.


While draining the pasta water, I moved the pasta towards the colander one by one and also used trim paths for the water to gradually lessen while pouring into the colander.

Figure 4.4 Animation of draining pasta water.


  • Transferring orecchiette onto plate
I applied keyframe on position for each of the pasta along with easy ease and motion blur effect to achieve a smooth and natural transfer of the orecchiette onto the plate.

Figure 4.5 Animation of transferring orecchiette onto plate.


  • Topping orecchiette with tomato sauce
I animated the sauce transfer by using a spoon layer to scoop and place the sauce onto the dish. To create a seamless transition, I adjusted the opacity so the sauce gradually disappears from the spoon as it appears on the plate to mimic 
a natural pouring motion.

Figure 4.6 Animation of scooping sauce from pot.

Figure 4.7 Animation of putting sauce onto orecchiette.


  • Grating cacio ricotta onto orecchiette
In this part, I used slide in transition for the cacio ricotta and grater and move the cacio ricotta up and down as the pieces of cacio ricotta appears on the dish by making the opacity 0 to 100% to make it look more natural.

Figure 4.8 Animation of grating cacio ricotta onto orecchiette.


To end this phase, I want to showcase the orecchiette. Initially, it did not have any animations or effects so I added a zoom in effect using scale.

Figure 4.9 Animation of showcasing the final dish.


5) CREDIT SCENE (My part)

The transition for the credits scene remained the same sliding in animation to ensure the consistency until the end.

Figure 5.1 Credit scene transition.


As for the typography, we've selected a versatile font, Montserrat, that works well in both capital and small capital letters.

I took inspiration from movie ending credits where they focused on the main subjects by making them bold. In this case, our names are the main subjects and the "created by" is just a supporting term.

Figure 5.2 Font selection and styles.


For crediting Pasta Grannies, I used the same method but instead of typing "Pasta Grannies", I decided to use their logo because I think it shows their brand identity more instead of just plain text. 

I applied a bounce effect for the logo by using scale > easy ease > motion blur.

The animation ends with the Pasta Grannies logo sliding out.

Figure 5.3 Credit scene "Recipe by" part.


6) Compilation

After completing all the parts including adding the sound effects and text, Emily was in charge of compiling them. We held a Google Meet to ensure that there were no errors during the exporting process. Lastly, the final animated video was uploaded to both Google Drive and Youtube.

*This project's compilation was completed together by both of us and all progress are included in both of our portfolios to show our shared work.*


SUBMISSION

Google Drive Link: Click here!

Figure 6.1 Final Animated Infographic Video (25/3/2026)

Youtube Link: Click here!


Figure 6.2 Final Animated Infographic Video (25/3/2026)

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FEEDBACK

Week 5 (3/3/2026)
Design is a little too rigid, could have more organic shapes and lines or can do dotted lines. 'Ingredients' and 'Utensils' are not too important as they are just supporting information. Overall is alright, figure out the colour palette and fonts that matches the Pasta Granny aesthetics. Do half action illustrations, sizes of illustrations don't have to be the same, could do a variety or sizes/proportions.

Week 6 (10/3/2026)
Separate the ingredients and utensils into different slides, move the ingredients slide up and add a slight wiggle effect, use different background colors for phases 2 and 3, include smoke at the end with credits integrated into it and subtle motion, and consider adding a burger video as a reference example.

Week 7 (17/3/2026)
No motion graphics for now, make the timeline map neater and more presentable, and the colour-changing background can be done later during animatics.
Week 8 (23/3/2026)
The intro is too short (extend to around 3 seconds), the olive oil animation is good but mostly hidden by the pot, Phase 1 needs clearer actions (tomato drop, knife chop, board stays, push tomato left, faster slide to pan, double transition speed with slow in slow out and keep only the pot at the end), Phase 2 sliding can be faster with a gradient background transition and simpler flour action, the dough part is unclear, and the current font choice isn’t suitable, though overall it looks okay after comparison.
REFLECTION

Throughout these 8 weeks, I have learned a lot about information design, especially how to make information both interesting and easy to understand at the same time. This final project also allowed me to explore new techniques in Adobe After Effects which I was not familiar with before taking this module. It taught me how to present animations clearly without confusing viewers while making sure the information conveyed is accurate and easy to follow even though real life movements cannot always be replicated exactly in animation.

It was a fun semester as I got to work with hardworking and creative groupmates. One challenge I consistently faced was bad time management which sometimes led to conflicts. However, these issues were resolved through communication from both sides and I think communication is very important in group projects to avoid misunderstandings.

The workload was quite heavy in my opinion and I wish we had more time to produce even better work as this was a short semester. Mr. Kannan’s feedback was always valuable and helped me improve my work during every consultation session.

Overall, this has been an interesting and enjoyable module and I will continue applying the skills I have learned in my future projects.

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