In most species, the sense of taste is the key to identify and distinguish the potential nutritious and harmful types of food, leading to its acceptance (or rejection). Tastes are encoded by taste receptor cells on the tongue detecting chemicals corresponding to the different taste qualities: sweet, sour, salty, bitter, umami (or savoury). The sense of taste has been extensively studied to understand how the taste system works, such as its anatomy, pathway, and neural code. However, there is still a lack of understanding on how taste can be exploited in Human-Computer Interaction. This is partly because the HCI field has been heavily relying on vision and hearing, with emerging attention on touch. Our ambition in the SCHI Lab is to understand taste characteristics and experiences in different HCI contexts, consequently provide guidelines to designers on how to use taste as an interactive channel, or to initiate a desirable affect in users during the interaction. Ultimately the integration of taste and smell stimuli to create flavour interfaces is envisaged.

Check out the video for our paper on Taste Experiences (CHI 2014) and our investigation of acoustic levitation as novel taste/food delivery system (TastyFloats).

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03 February 2016


Research interests

About the SCHI Lab

The SCHI Lab research lies in the area of Human-Computer Interaction (HCI), an area in which research on multisensory experiences makes a difference on how we design and interact with technology in the future. The interdisciplinary team explores tactile, gustatory, and olfactory experiences as novel interaction modalities.



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