Download or read book Multisensory Human Food Interaction written by Carlos Velasco and published by Frontiers Media SA. This book was released on 2018-07-26 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.
Download or read book Perspectives on Multisensory Human Food Interaction written by Carlos Velasco and published by Frontiers Media SA. This book was released on 2022-01-28 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Multisensory Human Food Interaction written by and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Download or read book Human Food Interaction written by Rohit Ashok Khot and published by . This book was released on 2019-08-29 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is not only fundamental to our existence, its consumption, handling or even the mere sight of its also brings us immense joy. Over the years, technology has played a crucial part in supporting and enriching food-related practices, beginning from how we grow, to how we cook, eat and dispose of food. All these practices have a significant impact not only on individuals but also on the surrounding ecologies and infrastructures, often discussed under the umbrella term of Human-Food Interaction (HFI). This monograph provides an overview of the existing research in this space and a guide to further its exploration. The authors illustrate the growth in research across four phases of HFI, namely, Growing, Cooking, Eating and Disposal; categorizing the existing works across each of these phases to reveal a rich design space and that highlights the underexplored areas that interaction designers might find intriguing to investigate. Human-Food Interaction offers a first of its kind overview of research in this fascinating interdisciplinary field and will be of interest to students and researchers working in many areas of Human-Computer Interaction.
Download or read book 3rd Workshop on Multisensory Approaches to Human Food Interaction Boulder CO USA 16 October 2018 written by Anton Nijholt and published by . This book was released on 2018 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Human Computer Interaction INTERACT 2021 written by Carmelo Ardito and published by Springer Nature. This book was released on 2021-08-26 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The five-volume set LNCS 12932-12936 constitutes the proceedings of the 18th IFIP TC 13 International Conference on Human-Computer Interaction, INTERACT 2021, held in Bari, Italy, in August/September 2021. The total of 105 full papers presented together with 72 short papers and 70 other papers in these books was carefully reviewed and selected from 680 submissions. The contributions are organized in topical sections named: Part I: affective computing; assistive technology for cognition and neurodevelopment disorders; assistive technology for mobility and rehabilitation; assistive technology for visually impaired; augmented reality; computer supported cooperative work. Part II: COVID-19 & HCI; croudsourcing methods in HCI; design for automotive interfaces; design methods; designing for smart devices & IoT; designing for the elderly and accessibility; education and HCI; experiencing sound and music technologies; explainable AI. Part III: games and gamification; gesture interaction; human-centered AI; human-centered development of sustainable technology; human-robot interaction; information visualization; interactive design and cultural development. Part IV: interaction techniques; interaction with conversational agents; interaction with mobile devices; methods for user studies; personalization and recommender systems; social networks and social media; tangible interaction; usable security. Part V: user studies; virtual reality; courses; industrial experiences; interactive demos; panels; posters; workshops. The chapter ‘Stress Out: Translating Real-World Stressors into Audio-Visual Stress Cues in VR for Police Training’ is open access under a CC BY 4.0 license at link.springer.com. The chapter ‘WhatsApp in Politics?! Collaborative Tools Shifting Boundaries’ is open access under a CC BY 4.0 license at link.springer.com.
Download or read book Multisensory Experiences written by Carlos Velasco and published by Oxford University Press, USA. This book was released on 2020 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Experiences: Where the senses meet technology takes you on a journey that goes from the fundamentals of multisensory experiences, through the relationship between the senses and technology, to what the future of those experiences may look like, and our responsibility in it.
Download or read book Proceedings of the 3rd International Workshop on Multisensory Approaches to Human Food Interaction written by Anton Nijholt and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Multisensory Packaging written by Carlos Velasco and published by Springer. This book was released on 2018-11-28 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses from colour meaning, imagery and font, touch and sonic packaging, a new framework for multisensory packaging analysis is outlined. Including a number of case studies and examples, this book provides both practical application and theoretical discussion to appeal to students, researchers, and practitioners alike.
Download or read book Artificial Intelligence and Online Engineering written by Michael E. Auer and published by Springer Nature. This book was released on 2022-10-14 with total page 691 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowadays, online technologies are the core of most fields of engineering and the whole society and are inseparable connected for example with Internet of Things & Industrial Internet of Things (Industry 4.0), Online & Biomedical Engineering, Data Science, Machine Learning, and Artificial Intelligence, Cross & Mixed Reality, and Remote Working Environments. to name only a few. Since the first REV conference in 2004, we tried to focus on the upcoming use of the Internet for engineering tasks and the opportunities as well as challenges around it. Consequently, the motto of this year’s REV2022 was “Artificial Intelligence and Online Engineering”. In a globally connected world, the interest in online collaboration, teleworking, remote services, and other digital working environments is rapidly increasing. In response to that, the general objective of this conference is to contribute and discuss fundamentals, applications, and experiences in the field of Online and Remote Engineering, Virtual Instrumentation and other related new technologies like Cross Reality, Data Science & Big Data, Internet of Things & Industrial Internet of Things, Industry 4.0, Cyber-Security, and M2M & Smart Objects. Another objective of the conference is to discuss guidelines and new concepts for engineering education in higher and vocational education institutions, including emerging technologies in learning, MOOCs & MOOLs, and Open Resources. REV2022 was the 19th in a series of annual events concerning the area of Online Engineering. It has been organized in cooperation with The British University in Egypt (BUE), Cairo, as a hybrid event from February 28 until March 02, 2022.
Download or read book The Perfect Meal written by Charles Spence and published by John Wiley & Sons. This book was released on 2014-09-22 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Download or read book Computational Approaches for Human Human and Human Robot Social Interactions written by Vittorio Murino and published by Frontiers Media SA. This book was released on 2020-06-26 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
Download or read book Handbook of Molecular Gastronomy written by Róisín Burke and published by CRC Press. This book was released on 2021-06-08 with total page 895 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Download or read book Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human Food Interaction written by Carlos Velasco and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Media Senses written by Christina Bartz and published by transcript Verlag. This book was released on 2023-11-30 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.
Download or read book Augmented and Virtual Reality in the Metaverse written by Vladimir Geroimenko and published by Springer Nature. This book was released on with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt:
