4th Workshop on Multisensory Approaches to Human-Food Interaction
Date and time: October 25th 2020 from 13:15 – 18:40 CET/UTC+1, via Zoom.
Programme (subject to small changes)
13:15 – 13:30 Welcome by Anton Nijholt and Carlos Velasco
13:30 – 14:00 Keynote: “Food Activism – eating is a political act” by Chef Charles Michel
14:00 – 14:15 Augmentation of perceived sweetness in sugar reduced cakes by local odor display by Heikki Aisala, Jussi Rantala, Saara Vanhatalo, Markus Nikinmaa, Kyösti Pennanen, Roope Raisamo, and Nesli Sözer
14:15 – 14:30 Multimodal interactive dining with the sensory interactive table: Two use cases by Roelof Anne Jelle De Vries, Gijs Keijzers, Sterre van Arum, Juliet Albertina Maria Haarman, Randy Klaassen, Robby van Delden, Bert Jan van Beijnum, and Janet van den Boer
14:30 – 14:40 Panel moderated by Anton Nijholt and Carlos Velasco
14:40 – 15:00 Break
15:00 – 15:15 An accessible tool to measure implicit approach-avoidance tendencies towards food outside the lab by Jasper J. van Beers, Daisuke Kaneko, Ivo V. Stuldreher, Hilmar G. Zech, and Anne-Marie Brouwer
15:15 – 15:30 Co-cesigning food-based memory cues with older adults by Tom Gayler, Corina Sas, and Vaiva Kalnikaite
15:30 – 15:45 Eating like an astronaut: How children are willing to eat “flying” foods using acoustic levitation by Chi Thanh Vi, Asier Marzo, Dmitrijs Dmitrenko, Martin Yeomans, and Marianna Obrist
15:45 – 15:55 Panel moderated by Takuji Narumi and Carlos Velasco
15:55 – 16:15 Break
16:15 – 16:30 The influence of emotion-oriented extrinsic visual and auditory cues on coffee perception: A virtual reality experiment by Abilash Nivedhan, Qian Janice Wang, and Line Ahm Mielby
16:30 – 16:45 The effect of different affective arousal levels on taste perception by Naoya Zushi, Monica Perusquia-Hernandez, and Saho Ayabe-Kanamura
16:45 – 17:00 Automatic analysis of facilitated taste-liking by Yifan Chen, Zhuoni Jie, and Hatice Gunes
17:00 – 17:10 Panel moderated by Charles Spence and Gijs Huisman
17:10 – 17:30 Break
17:30 – 17:45 Eating sound dataset for 20 food types and sound classification using convolutional neural networks by Jeannette Shijie Ma, Marcello A. Gómez-Maureira, and Jan N. van Rijn
17:45 – 18:00 Eating with an artificial commensal companion by Conor Patrick Gallagher, Radoslaw Niewiadomski, Merijn Bruijnes, Gijs Huisman, and Maurizio Mancini
18:00 – 18:15 Guess who’s coming to dinner? Digital commensality during the Covid-19 outbreak by Eleonora Ceccaldi, Gijs Huisman, Maurizio Mancini, and Gualtiero Volpe
18:15 – 18:25 Panel moderated by Marianna Obrist and Carlos Velasco
18:25 – 18:40 Wrap up by Anton Nijholt and Carlos Velasco
Practical information
The event will be held via Zoom. Registration information can be accessed here. The information about how to access the workshop will be sent later to the participants. If you have any questions, please contact us.
We thank the program committee for their invaluable work in helping us shape the contents of the workshop. We would like to thank: Felipe Reinoso Carvalho (Universidad de Los Andes), Rob Comber (KTH Royal Institute of Technology), Francisco Escobar Barbosa (Aarhus University), Tom Gayler (University of Lancaster), Simone Hantke (Technical University of Munich), Kasun T. Karunanayaka (University of Colombo School of Computing), Oussama Metatla (University of Bristol), Bruno Mesz (Universidad Nacional de Quilmes), Aleksandra Mroczko-Wasowicz (National Yang-Ming University), Olivia Petit (Kedge Business School), Nimesha Ranasinghe (University of Maine), Andreas Seiderer (Augsburg University), Lex Toet (TNO Human Factors), Christoph Trattner (University of Bergen), Chi Thanh Vi (University of Sussex), Janice (Qian) Wang (Aarhus University), Patricia Cornelio (UCL), and Maija Kāle (University of Latvia).
4th Workshop on Multisensory Approaches to Human-Food Interaction 