4th Workshop on Multisensory Approaches to Human-Food Interaction
October 25th 2020, Utrecht, The Netherlands
In this 4th workshop on Multisensory Approaches to Human-Food Interaction, 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 of food interactions digitally in remote locations. Therefore, 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:
- 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 behavioural 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.
- Understanding the role of technology in the social aspects of dining (e.g., social media and food pictures).
- Novel applications of food and technology in different contexts, for example, during physical distancing, airplane flights, and/or space travel.
- Exploring the role of technology to enhance or otherwise influence social aspects surrounding eating behaviour.
- Defining the methods of associating the extended sensory data (smell, taste, touch) with traditional (AV, text) data. Food as data.
Guidelines for Papers and Submissions
We invite the submission of long (8 pages) and short (4 pages) papers. Papers should be anonymous, and the review process will be double blind. The papers should follow the ACM template. Links to the templates are available on the ACM website: Word template: TBA and Latex template: TBA. Papers should be submitted using the ICMI precisionconference.com conference system. Workshop proceedings are separate from the main conference proceedings. The workshop papers are indexed by ACM.
- Workshop papers due Friday, July 24, 2020
- Paper notification Monday, August 3, 2020
- Camera-ready paper Monday, August 17, 2020
- Workshop dates October 25 or 29, 2020
Katsunori Okajima (Yokohama National University), Rick Schifferstein (TU Delft), Felipe Reinoso Carvalho (Universidad de Los Andes), Janice (Qian) Wang (Aarhus University), Chi Thanh Vi (University of Sussex), Tom Gayler (University of Lancaster), Olivia Petit (Kedge Business School), Nimesha Ranasinghe (The University of Maine), Kasun Karunanayaka (University of Colombo), Francisco Barbosa (Aarhus University).