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). For instance, in 2011 Koizumi et al. developed the “Chewing Jockey”, a system that utilizes a bone-conduction speaker, a microphone, a sensor to track the jaw’s movement, and a computer to manipulate the sound that derives from the mastication of foods. This system may be used, among other things, to modulate the perceived texture of the food. Here, we are interested in new systems that enhance people’s eating experiences in the context of MHFI and that are based on the principles that govern the systematic connections that exist between the senses.
In this Research Topic we are calling for investigations and applications of systems that create new, or enhance already existing, multisensory eating and drinking experiences. Moreover, we are interested in the understanding and application of the principles that govern the systematic connections that exist between the senses, in the context of MHFI. MHFI also involves digital food interactions from remote locations. 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 workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for MHFI. Enhancing social interactions to augment eating experiences is another issue we would like to see addressed in this Research Topic.
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.
– The future of food and drink (multi)sensory marketing.
– 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 to flavour experiences through digital devices. For example, tracking behavior (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.
In this Research Topic we are calling for investigations and applications of systems that create new, or enhance already existing, multisensory eating and drinking experiences. Moreover, we are interested in the understanding and application of the principles that govern the systematic connections that exist between the senses, in the context of MHFI. MHFI also involves digital food interactions from remote locations. 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 workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for MHFI. Enhancing social interactions to augment eating experiences is another issue we would like to see addressed in this Research Topic.
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.
– The future of food and drink (multi)sensory marketing.
– 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 to flavour experiences through digital devices. For example, tracking behavior (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.
Keywords: Food, Flavor, Smell, Taste, Multi-sensorial, Olfactory, Gustatory, Interaction, multimodal
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
