A5073814025- Olfactory and Sensory Function Studies
- Multisensory perception and integration
- Eating Disorders and Behaviors
- Phytoestrogen effects and research
- Color perception and design
- Food and Agricultural Sciences
- Soybean genetics and cultivation
- Culinary Culture and Tourism
Keio University
2023-2025
To enhance focused eating and dining socialization, previous Human-Food Interaction research has indicated that external devices can support these objectives immersion. However, methods focus on the food itself diners themselves have remained underdeveloped. In this study, we integrated biofeedback with food, utilizing diners' heart rates as a source of food's appearance to promote socialization. By employing LED lights, dynamically displayed real-time physiological signals through...
To enhance the dining experience, prior studies in Human-Computer Interaction (HCI) and gastrophysics have demonstrated that modifying static shape of solid foods can amplify taste perception. However, exploration dynamic shape-changing mechanisms liquid remains largely untapped. In present study, we employ cymatics, a scientific discipline focused on utilizing sound frequencies to generate patterns liquids particles augment drinking experience. Utilizing speakers, dynamically reshaped...
Human dietary experiences are influenced by multiple senses. To promote healthy eating and reduce the consumption of unhealthy food, we have developed FoodMorph, a virtual reality system that immerses users in visually simulated food textures inedible. By presenting with these textures, FoodMorph aims to diminish interest intake while also assessing dining enjoyment associated common non-food textures. We found concrete on tend lead lowest score, which potentially effects their habits.