2nd workshop on Multisensory approaches to human-food interaction – Program

Below, I present the program of the ICMI 2017 2nd workshop on Multisensory approaches to human-food interaction, which I’m co-organizing with Anton Nijholt (University of Twente), Marianna Obrist (University of Sussex), Katsunori Okajima (Yokohama National University), Rick Schifferstein (Delft University of Technology), and Charles Spence (University of Oxford). For more information visit: https://multisensoryhfi.wordpress.com/

Glasgow, Scotland, November 13th, 2017

10:00-10:30am: Welcome and introduction to the “2nd Workshop on Multisensory Approaches Human-Food Interaction” by Anton Nijholt and Carlos Velasco

10:30-11:00am: Keynote speech: “To what extent can perception of food and drink be modified with Augmented Reality technology?” By Katsunori Okajima

11-11:30am: Coffee break and demos

11:30-12:30pm: Paper presentations I

Development of a mobile multi-device nutrition logger by Seiderer, A., Flutura, S., & André, E. 

Are food cinematographs more yummy than stills? by Toet, A., van Schaik, M. G., Kaneko, D., & van Erp, J. B. F. 

Let’s drink this song together: Interactive taste-sound systems by Mesz, B., Herzog, K., Amusátegui, J. C., Samaruga, L., & Tedesco, L. 

12:30-1:30pm:  Lunch break and demos

1:30-3:00pm: Papers and presentations II

Assessing the impact of music on basic taste perception using time intensity analysis by Wang, Q. J., Mesz, B., & Spence, C.

An exploration of taste–emotion mappings from the food experience design perspective by Gayler, T. & Sas, C. 

Gustatory interface: The challenges of ‘how’ to stimulate the sense of taste by Vi, C. T., Ablart, D., Arthur, D., & Obrist, M. 

The context of food: What we can learn from a mobile app? by Gatica-Perez, D.

Final questions and conclusions

3:00-3:30pm: Coffee break

3:00pm-3:30pm: “Multisensory flavor perception in HFI” by Charles Spence

3:30-4:00pm: “Mastering the senses in HCI” by Marianna Obrist

4:00-4:30pm: Closing by Anton Nijholt and Carlos Velasco


Designing multisensory eating and drinking experiences

Below, I present an excerpt from a recent article that I wrote on multisensory eating and drinking for insight+, a publication by the Institute of Asian Consumer Insight in Singapore:

Imagine a typical everyday meal at a restaurant or a hawker centre. With just a little bit of attention you can begin to see that even a simple dining experience is actually a superb fusion of the sensual world around us. At this hypothetical eatery, the menu—specifically its visual design and food descriptions – allows you to imagine the (hopefully) delicious meal you’re about to consume. This is how we embark on our journey through the senses. You’ve ordered, and eventually your food arrives. Immediately, the plated food’s visual characteristics and aroma waft towards you giving a hint as to what you’re about to put in your mouth. To dive into your dish, you may decide to pick up the food directly with your hands or use specific tableware — chopsticks, a fork and steak knife, or a soup spoon. As this happens, you may be immersed in a sonic atmosphere, possibly some drifting notes of background music or the hustle and bustle noise of a busy street. Then you take your first bite. You experience a habitual yet remarkable multisensory impression: that is, flavour. “Flavour” results primarily from the combination of taste and smell as well as some elements of touch1. By now, effectively all your senses have been engaged.

If you want to read the full article, click here.

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.


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.


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