Golden syrup and red food dye were among the 'special effects' used
Acclaimed local filmmaker Marc Price is going back to his roots.
The director of the cult zombie feature, Colin, will talk to students on Thursday 26 November at Swansea Metropolitan University and his film will be screened at the Glynn Vivian Gallery on Friday 27 November.
The film, rated 18, was made for just £45.
It follows Colin the Zombie as he looks for his next feed - it was shot using handheld cameras.
It took the 30-year-old just 18 months to complete and was edited while he worked for a courier company.
He used friends and acquaintances to appear in it.
Colin, was premiered at the Cannes Film Festival, where it impressed Kaleidoscope Entertainment, who are now distributing the film.
The film charts the progress of Colin, played by actor Alastair Kirton, a man who is bitten by a zombie, dies and is resurrected as one of the flesh-eating un-dead.
Some of the effects used included grinding pasta shells to recreate the noise of breaking bones, slamming a toolbox against a cupboard to make car crash sounds and mixing golden syrup with red food dye to make fake blood.
It was made on location in Swansea and London.
Originally from Swansea, Marc graduated from Swansea Met in 2003 with a degree in Multimedia.
He will visit the university's Dynevor Centre for Art, Design and Media, on Thursday, to talk about 'Colin', and students will also have an opportunity to see the film.
Marc will be on hand at the Glynn Vivian the following day from 1pm to discuss the film-making process and to give some background to how the idea was developed.