Our experience of food and drink depends on more than merely the ingredients that have
been combined in a dish or drink and the way in which it has been prepared. There is …

Many people are understandably excited by the suggestion that the chemical senses can be
digitized; be it to deliver ambient fragrances (eg, in virtual reality or health-related …

Personalization of eating such that everyone consumes only what they need allows
improving our management of food waste. In this paper, we explore the use of food 3D …

This article reviews the research that has looked at the role of audition in both flavour
perception and feeding behaviour in humans. The article starts by looking at early research …

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 …

Prior research has explored modifying taste through electrical stimulation. While promising,
such interfaces often only elicit taste changes while in contact with the user's tongue (eg …

There is growing interest in the development of new technologies that capitalize on our
emerging understanding of the multisensory influences on flavor perception in order to …

There is an increasing trend in HCI on studying human-food interaction, however, we find
that most work so far seems to focus on what happens to the food before and during eating …

Embedded in everyday practices, food can be a rich resource for interaction design. This
article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural …

Multisensory experiences have been increasingly applied in Human-Computer Interaction
(HCI). In recent years, it is commonplace to notice the development of haptic, olfactory, and …