Marianna Eating Experiences
International Astronautical Congress - IAC 2018
Marianna Obrist presented a paper on “Not just Functional, Nutritious, but also Experiential: Designing Eating Experiences for Space Travel” at the International Astronautical Congress (IAC 2018) in Bremen. This is a collaboration with Yunwen Tu (Food Designer in SF, USA), Dr Lining Yao (Assistant Professor of Human-Computer Interaction Institute (HCII) at Carnegie Mellon University, USA), and Dr Carlos Velasco (Assistant Professor at BI Norwegian Business School, Norway)
Futur of Computing and Food
Future of Computing & Food Manifesto - ACM FCA

On 31st May 2018, a group of academics, practitioners, a Chef and local food producers gathered in Castiglione della Pescaia, Italy, to kickstart the co-creation of a Manifesto on the Future of Computing & Food and thus enable a healthy debate and an inclusive futurism. The field of food & computing will exist with or without this Manifesto. But now we have a chance to voice our fears and hopes and turn them into actions.

Note: The above sketch is an innovative illustrated representation of the discussion from the event, provided to us by Dr Makayla Lewis

Futur of Computing and Food
ACM-FCA event "Future of Computing and Food" @AVI'18

This one-day satellite event will take place in the Resort Riva del Sole, Castiglione della Pescaia, Grosseto, Italy on Thursday May, 31st, 2018 and is co-located with the International Conference on Advanced Visual Interfaces (AVI) 2018. The goal of this event is to formulate a Manifesto on the interwoven Future of Computing and Food. This manifesto will get inspiration from the debate raised by different and sometimes antipodal perspectives on food like for instance the ‘infamous’ Manifesto of Futurist Cuisine written by Filippo Tommaso Marinetti in 1909, and the avantgarde’s riposte of the Slow Food Manifesto published by Gambero Rosso on 1987.

ISS Award
TastyFloats wins Audience Demo Award @ACM ISS 2017
Our TastyFloats system won the Audience Demo Award at the ACM International Conference on Interactive Surfaces and Spaces - lead author Dr Chi Thanh Vi. TastyFloats is a novel food transportation system that uses acoustic levitation to deliver food morsels to the users’ tongue. In the associated paper we explored the technical and perceptual challenges to successfully levitate and deliver different types of foods on the tongue. Preliminary findings form a user study show that users perceive sweet and umami easily, even in minimal quantities, whereas bitter is the least detectable taste, despite its typical association with an unpleasant taste experience. The technology uses low-cost ultrasonic transducers to form a standing wave of ultrasound. The waves are manipulated in such a way that they act as ‘acoustic holograms’, creating invisible shapes that trap the object in place in mid-air. By changing these patterns, the food can be carried along on the wave and delivered to a precise location. While the current proof-of-concept device can only levitate tiny food morsels, the TastyFloats concepts vision is to deliver bigger items in the future, which can allow more complex combinations of food items (almost like a meal). The invention is likely to excite not just chefs but technology and gaming companies who are already exploring ways of integrating taste, touch and smell into our entertainment experiences. Link to our ITV apperance. Link to the Times article. Link to our Video..
British Science Festival
SCHI Lab at British Science Festival
This year in September the British Science Festival was held in Brighton, co-hosted by the University of Sussex. The SCHI (“sky”) Lab was actively involved, eager to share inspiration with three sense-engaging events.
  • The first event was Dario and Luis presenting our haptically enhanced table football, using force feedback in the sticks for a more engaging experience. We presented on Tuesday 5th in the Seven Stars Pub, giving people a chance to experience an enhanced version of the classic game (see here for the paper).
  • For the second event lead by Damien, we took part in “Brighton Museum Late: breaking the glass” organised by the Creative Technology Research Group. We presented 4 “sensory enhanced” paintings, taking advantage of our sense of touch, taste, and smell. Participants were invited to answer questionnaires to help us understand how people experience multisensory art (to advance our previous work).
  • The final event was a talk on Friday 8th. Emanuela and Dmitrijs presented insights into the sense of smell, showing how powerful it can be for a fragrant future. Following the talk two demos were presented: one using olfactory stimuli in virtual reality, the other showing the potential of smell for in car interactions. Take a look at the Voice of America coverage of the event.
For more information, please check out the British Science Festival website or feel free to contact us.

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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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