CfP: PhD students, join us in @ACMTVX’s exciting doctoral consortium next June in South Korea!

Doctoral Consortium at ACM TVX, Seoul, South Korea, June 26-28th, 2018

Funding options available!

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Seoul, South Korea

Doctoral Consortium Chairs: Marianna Obrist (University of Sussex, UK) & Carlos Velasco (BI Norwegian Business School, Norway). Please contact the chairs through the email address: dc@tvx2018.com

ACM TVX is the leading international conference for presentation and discussion of research into online video, TV interaction, emerging media, and relevant user experiences.

The TVX Doctoral Consortium (DC) serves as a forum for PhD students to share ideas about the development, use, and evaluation of interactive television, high-definition TV, VR/AR media consumption, and online video user experiences. A great benefit would be to compare approaches, discuss research problems and receive feedback from senior experts of the International Interactive Television/Media community.

PhD students working on topics as below are invited to submit a paper to the Doctoral Consortium for TVX2018: Content production, systems & infrastructures, devices & interaction techniques, user experience & interaction design, media studies, immersive media experiences, alternate realities, data science and recommendations, business models & marketing, and innovative concepts and media art.

Key dates and facts:

• Submission deadline: 30 March 2018 (12:00pm PT)
• Doctoral consortium papers should use the regular SIGCHI paper format
• Submissions must be made via the PCS Submission System
• Notification: 30 April 2018
• Submissions between 2-4 pages (including references)
• Accepted contributions will be published in the Adjunct Proceedings indexed in ACM digital library

For information about the doctoral consortium, the submission guidelines, and student travel grants, please visit: https://tvx.acm.org/2018/?page_id=2612

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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