User Perceptions of 3D Food Printing Technologies

3D food printing technologies offer a range of opportunities for HCI, yet so far applications have been limited. We report a survey exploring the attitudes of early adopters towards 3D food printing technology, with the aiming of helping designers create successful applications for this technology

Tip of my Tongue:Eating for Cognition

Our position takes food as a material for interaction design, examining how we eat shapes the way we think and perceive the world around us. Starting from the connections between odor and memory, and between tastes and judgement we describe the potential for food to support novel interactions. Our proposal uses food produced by 3D printing to explore how it can perform the role of memory cue or shape perceptions within interactive experiences. Towards this goal we discuss methods that support designing with the personal nature of the connections between specific odors and memories. In concluding our position, we reflect on questions that arise from taking a holistic perspective on designing for bodily experience and outline some directions in which this proposal should be developed

Emotions in HCI:Future Research Agenda

The significant HCI interest in emotions is reflected in a breath of technologies and design approaches. This paper offers a brief overview of my HCI work on emotions, with a reflection on the outstanding challenges that future HCI agenda in this space should focus on. The latter emphases the need for stronger theoretical framing of emotions for interaction design, multisensory interaction for capturing and representing emotions, richer set of wearable bio sensors and actuators, operationalization of emotion regulation theories, and increased sensitivity towards the ethics of working with emotions as a resource for design

Towards inclusive multisensory embodied experiences for affective and cognitive health

This paper presents a brief overview of my work on disability focusing on affective and cognitive health for embodied and multisensory interactions. This body of work is used to reflect on how senses can be better leveraged to empower the changes experienced by the dynamic self, and to open up conversations on how to design for inclusive interoceptive interactions

Interoceptive awareness:Metaphorical mapping & bodily experiences for insourcing tuning

The growing HCI interest in the role of the body and bodily experiences in design has led to new interactive technologies or design methods harnessing them. Despite this interest, interoceptive awareness has been limitedly explored in HCI research. This paper offers a reflection on technologies and design methods supporting interoceptive awareness that I have explored and designed with my research group, with a focus on how these may support insourcing tuning

Co-Designing Flavor-Based Memory Cues with Older Adults

This initial study explores the design of flavor-based cues with older adults for their self-defining memories. It proposes using food to leverage the connections between odor and memory to develop new multisensory memory cues. Working with 4 older adults, we identified 6 self-defining autobiographical memories for each participant, 3 related to food, 3 unrelated to food. Flavor-based cues were then created for each memory through a co-design process. Findings indicate the dominance of relationship themes in the identified self-defining memories and that flavor-based cues related mostly to multiple ingredient dishes. We discuss how these findings can support further research and design into flavor-based memory cues through 3D food printing

Material Food Probes:Personalized 3D Printed Flavors for Intimate Communication

Interactions with food are complex, integrating rich multisensory experiences within emotionally meaningful social contexts. Yet, the opportunities to explore food as material resource for emotional communication have been less explored. We describe a two-month project with 5 couples centered on the co-design of personalized flavors for intimate communication, which were experienced through an explorative three day study involving a 3D food printer in participants’ homes. We discuss the value of our findings indicating preferences for both remembered and imagined positive flavors and their integration in focal intimacy practices to support emotional coregulation. We also discuss material food probes and their value for exploring and inspiring both design-with and design-around food

Taste Your Emotions:An Exploration of the Relationship between Taste and Emotional Experience for HCI

Taste offers unexplored opportunities for novel user experiences in HCI, however it is difficult to design for. While most lab research has shown basic tastes are consistently associated with positive or negative emotional experiences, the value of these mappings in real-life scenarios is less explored. In this paper we leverage 3D food printing technologies to report an experimental study investigating the relationship between taste and emotional experience for use in HCI. We present four real-life scenarios: product rating, sports match results, experiential vignettes, and website usability, to explore the understanding of emotional meaning through tastes, as well as the use of tastes to express emotions. Our findings extend previous emotion mappings for sweet and bitter tastes to real-life scenarios. We also draw out fresh insights into the role of taste, flavor, and embodiment in experience design, reflecting on the role of 3D food printing in supporting taste interfaces

Exploring and designing for multisensory interactions with 3D printed food

Experience of food is as varied as it is widespread, part of mundane activities but also embedded in rituals and celebrations. Despite its pervasive richness it has yet to be fully exploited to support embodied and multisensory experiences within Human-Computer Interaction. This thesis addresses this shortcoming, drawing on the unique qualities of food experience in combination with novel technology to design rich, affective, and embodied interactions through food. This work approaches 3D printed food as a material to design emotion- and memory-based experiences with food, and 3D printing of food as a technology for crafting multisensory user experiences in everyday contexts. These perspectives are integrated through the design and evaluation of novel interactions with 3D printed food, following a Research through Design approach combined with material approaches. Through this enquiry, novel research tools for HCI were also created for working with food, flavour, and taste. The thesis comprises seven studies that advance knowledge, based on gaps identified, and novel theoretical framings in a systematic literature review. Through a survey of user perceptions of 3D printed food, opportunities for user experience-based applications were highlighted. An identified opportunity for affective interactions through taste was considered through lab-based studies and interviews with chefs and food designers on using 3D printed food. This was extended through a co-design study with couples in romantic relationships to create flavours of 3D printed food to support emotional expression and coregulation. The use of flavours to cue experience was then explored in relation to self-defining memories with older adults. Through both co-design studies, a multisensory probe kit was built and evaluated to support designing with the senses in HCI and to further explore ideas from the study into food and memory and an app prototype designed for creating personalised flavour-based memory cues. Collectively, these studies support applications of the 3D printing of food for emotional and memory-based applications in HCI, as well as theoretical and methodological contributions to multisensory design and design with food and the body in HCI