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.

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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

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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.

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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

Call for papers for Frontiers’s Research Topic on Multisensory Human-Food Interaction

All information can be found here: Multisensory human-food interaction. Here’s a summary of the key information:

Submission deadlines

01 February 2017 Abstract
01 June 2017 Manuscript

About this research topic

There is a growing interest in the context of Human-Food Interaction (HFI) to capitalize on multisensory interactions in order to enhance our food-related experiences (or Multisensory Human-Food Interaction, MHFI). In this Research Topic we are calling for investigations on, and applications of, the principles that govern the systematic connections that exist between the senses, as well as systems that create new, or enhance already existing, multisensory eating and drinking experiences, in the context of MHFI.

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MHFI also involves digital food interactions from remote locations and enhancing social interactions to augment eating experiences. This includes sensing taste, smell, and flavor information from one place, transferring them over the internet digitally, and effectively regenerating them at the destination. Therefore, in this Research Topic we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for MHFI.

 

Packaging shapes up and feels great

Here’s a new post on food and drink packaging by Dr. Claire Koelsch Sand that talks about my research on multisensory packaging design. It’s published on Institute of Food Technologists (IFT) Food Technology magazine: Packaging shapes up and feels great

“This is the realm of multisensory or synaesthetic packaging design and is packaging design that is based on the systematic connections that exist between the senses.”

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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

Shape descriptors for taste

According to the Oxford English Dictionary, ‘sharp’ applied first to touch, then subsequently to taste (ca. 1000), visual shape (1340), and hearing (1390)” (Marks, 1978, p. 190; see also Williams, 1976). It would seem possible that the use of the term ‘sharp’ to describe a taste or flavour attribute actually reflects an implicit association between shape and taste/flavour quality (e.g., Velasco, Woods, Marks, Cheok, & Spence, 2016).

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Note, however, that the way in which descriptors in one sensory modality apply to another sensory modality, may vary as a function of language (e.g., Shayan, Ozturk, Bowerman, & Majid, 2014; Shayan, Ozturk, & Sicoli, 2011). For example, Fenko, Otten, and Schifferstein (2010) have pointed to the fact that the word ‘sharp’ in Russian (острый) has a stronger association with gustation than with touch, whilst in English and Dutch, the words ‘sharp’ and ‘scherp’, respectively, have a stronger association with touch than with gustation.

Nevertheless, recent research has demonstrated that people do indeed match tastes (tastants and taste words) with shape aesthetic features such as curvature and symmetry of visual shapes. Those associations have been demonstrated in crossmodal matching tasks (Salgado-Montejo et al., 2015; Velasco, Woods, Deroy, & Spence, 2015) and have also been shown to give rise to crossmodal congruency effects (Velasco et al., 2016).

 

References

Fenko, A., Otten, J. J., & Schifferstein, H. N. (2010). Describing product experience in different languages: The role of sensory modalities. Journal of Pragmatics, 42, 3314-3327.

Marks, L. E. (1978). The unity of the senses: Interrelations among the modalities. New York, NY: Academic Press.

Salgado-Montejo, A., Alvarado, J. A., Velasco, C., Salgado, C. J., Hasse, K., & Spence, C. (2015). The sweetest thing: The influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches. Frontiers in Psychology, 6, 1382.

Shayan, S., Ozturk, O., Bowerman, M., & Majid, A. (2014). Spatial metaphor in language can promote the development of cross-modal mappings in children. Developmental Science, 17, 636-643.

Shayan, S., Ozturk, O., & Sicoli, M. A. (2011). The thickness of pitch: Crossmodal metaphors in Farsi, Turkish, and Zapotec. The Senses and Society, 6, 96-105.

Velasco, C., Woods, A. T., Deroy, O., & Spence, C. (2015). Hedonic mediation of the crossmodal correspondence between taste and shape. Food Quality and Preference, 41, 151-158.

Velasco, C., Woods, A. T., Marks, L. E., Cheok, A. D., & Spence, C. (2016). The semantic basis of taste-shape associations. PeerJ, 4:e1644.

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.

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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.

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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.

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von Hornbostel

“…what is essential in the sensuous-perceptible is not that which separates the senses from one another, but that which unites them; unites them among themselves; unites them with the entire (even with the non-sensuous) experience in ourselves; and with all the external world that there is to be experienced.”
– Erich M. von Hornbostel
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