ESOMAR 2017 – The four moments of experience: Streamlining the process of packaging development

180x150_speaker.jpgTogether with my colleagues (see below), we will give a talk at ESOMAR World Congress 2017 (Amsterdam, The Netherlands, 10-13th September 2017) on science driven packaging design. Join us!
  • Luis Eduardo Ariz, Neurosketch, Universidad de La Sabana, Colombia
  • Ana María Moreno, Neurosketch, Universidad de La Sabana, Colombia
  • Rodrigo Salgado, Neurosketch, Universidad de La Sabana, Colombia
  • Alejandro Salgado Montejo, Neurosketch, Universidad de La Sabana, Colombia
  • Enrique Ter Horst, CESA, Colombia
  • Carlos Velasco, Department of Marketing, BI Norwegian Business School, Neurosketch, Norway

CfP: 2nd Workshop on Multisensory Approaches to Human-Food Interaction

We are organizing the 2nd workshop on “Multisensory approaches to human-food interaction” on November 13th, 2017. The workshop will be held in conjunction with the 19th ACM International Conference on Multimodal Interaction in Glasgow, Scotland, November 13-17, 2017. After the 1st workshop on “Multi-sensorial approaches to human-food interaction” last year in Tokyo, Japan, we decided to build on the success of this meeting by holding another in 2017. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, H.N.J. Schifferstein, and Charles Spence.

Untitled

Click here to learn more about the call for paper. In summary though, we are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food experiences) in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. Therefore, in this workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed in this workshop.

 

Måltidsglede – sunt for alle, Stavanger

Next Tuesday 7th March 2017 I’ll give a talk on “Multisensory food experience design for healthy eating” at Måltidsglede 2017 in Stavanger, Norway. Here’s the link to the full program: Måltidsglede 2017

banner 2017 1600x400.png

Carlos Velasco er professor ved Handelshøyskolen BI. Han har doktorgrad i eksperimentell psykologi ved Oxford Universitetet. Hans arbeid fokuserer på crossmodal persepsjon, spesielt sensorisk markedsføring og multisensorisk human-computer interaksjon.

Executive Programme at ACI in Singapore: A Multi-Sensory Brand Experience through F&B Product Packaging

In January 19th 2017, I’ll be presenting an executive course at the Institute on Asian Consumer Insight (ACI), hosted by Nanyang Technological University in Singapore, on multisensory branding and packaging design.

packagingmultisensory

Join me! For further info on programme overview, fees, and venue go to: ACI Executive Programme: A Multi-Sensory Brand Experience through F&B Product Packaging – Engaging your Customers through their Senses

Multi-sensorial approaches to human-food interaction

Call for Papers

MULTI-SENSORIAL APPROACHES TO HUMAN-FOOD INTERACTION

Tokyo, Japan, November 16th, 2016

Workshop held in conjunction with International Conference on Multimodal Interaction, ICMI 2016

Tokyo, Japan, 12-16 November 2016

Organizers: Carlos Velasco, Anton Nijholt, Kasun Karunanayaka, Gijs Huisman

 

In the workshop we are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. This includes sensing taste, smell, and flavor information from one place, transferring them over the internet digitally, and effectively regenerate at the destination. Therefore, in this workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed in this workshop.

 

In particular, we call for research that looks into the following topics:

– Defining, recording, and transferring flavor experiences.

– Defining the methods of associating the extended sensory data (smell, taste, feel) with traditional (AV, text) data. Food as data.

– Understanding flavor perception and cross-cultural food eating environments.

– Creating multisensory flavour experiences in virtual reality systems by including auditory, haptic, smell and/or taste stimulation devices.

– Using multisensory digital devices to manipulate eating and drinking atmospheres (e.g. colour, music in the room) and factors such as food presentation (e.g. size and/or shape of the plate, smell and/or colour of the food).

– Collecting user’s responses derived from flavour experiences through digital devices. For example, tracking behavioral aspects (e.g. tracking movements, eating speed, and facial expressions), and/or using psychophysiological measurements.

– Utilizing multisensory experience design, technology, and playful interactions to influence food habits and choice.

– Novel applications of food and technology in different contexts, for example during airplane flights, or space travel.

– Exploring the role of technology to enhance or otherwise influence social aspects surrounding eating behavior.

 

Guidelines for Papers and Submissions

We invite the submission of long (8 pages) and short (4 pages) papers. The workshop proceedings will be published in the ACM Digital Library. For more information about papers and submissions, visit our website: https://multisensoryhfi.wordpress.com/

 

Important Dates

Paper submission: August 1, 2016

Paper notification: September 1, 2016

Camera-ready: October 1, 2016

Quick and effective online tools to connect science, design, and consumer understanding

Neurosketch and Flying Fish Research will present a workshop at Esomar Latam in Colombia next year (10th April, 2016).

In this workshop we explore online research and multisensory design for new brands. This workshop will cover:

  • Design and art meet science: Developing a framework to create and confirm.
  • Online experimental research: sensory and emotion science to increase consumer engagement.
  • Tailoring the ideal product: Controlling the sensory properties of a product to impact sales and increase consumer enjoyment
  • Using emotion science to better connect brands and consumers
  • Can online research be a more cost effective approach than eye tracking, EEG, and other consumer neuroscience methodologies? When and how?
  • Are you ready for the future of online research? Understanding how to harness the power of technology.

See all information here.

Untitled

Touch, taste, & smell user interfaces: The future of multisensory HCI

Together with some colleagues, we recently got our workshop entitled “Touch, taste, & smell user interfaces: The future of multisensory HCI“, accepted for CHI2016. The workshop will be held next May in San Jose, CA, USA.

Untitled

This workshop will draw together an international and interdisciplinary group of researchers, designers, and developers from academia and industry to collaborate and explore the opportunities around multisensory design, and the user experiences surrounding this design in human computer interaction. We will challenge current interaction paradigms, mainly based on audio-visual and increasingly tactile user interfaces, and explore meaningful design spaces and map future trajectories for touch, taste, and smell for interactive systems.

We’re inviting position papers that focus on gran challenges on the topic:

  • Understanding what tactile, gustatory, and olfactory experiences we can design for in HCI.
  • Exploring different ways of how to design and stimulate multisensory experiences for both touch and the chemical senses (taste and smell).
  • Capturing meaningful application contexts and interaction scenarios for multisensory stimulation.

It’s going to be fun! If you want to read more about the program click here.

.

Digital Biscuit 2015

Digital Biscuit, Ireland’s Film and Technology Forum brings together filmmakers, creatives and technologist to learn, collaborate and get inspired. This years speakers include Soprano’s creator David Chase, film director Michel Gondry, Experimental Psychologist Charles Spence, and cinematographer Bruno Delbonnel among many others. Book your tickets now to join leading international talent and technologists in Dublin’s Science Gallery. January 28th – 30th.

See also http://www.digitalbiscuit.ie/
and

From psychology to business

Alejandro Salgado (@tiempoasm) and I were invited this week to give a talk at PsyNAppS society, Oxford University, on our experience as entrepreneurs in Psychology. We have worked together in many research and business projects for about 8 years now.

If you would like to know more about the talk, here is PsyNApps’ blog post and review: From psychology to business: A story of two accidental entrepreneurs

alecarlos