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<p class="MsoNormal">3rd Workshop on<o:p></o:p></p>
<p class="MsoNormal">MULTI-SENSORIAL APPROACHES TO HUMAN-FOOD INTERACTION<o:p></o:p></p>
<p class="MsoNormal">Boulder, Colorado, October 16th, 2018<o:p></o:p></p>
<p class="MsoNormal"><a href="https://multisensoryhfi.wordpress.com/">https://multisensoryhfi.wordpress.com/</a>
<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Workshop in conjunction with:<o:p></o:p></p>
<p class="MsoNormal">20th ACM International Conference on Multimodal Interaction<o:p></o:p></p>
<p class="MsoNormal">Boulder, Colorado, USA, October 16-20th, 2018<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">CALL FOR PAPERS<o:p></o:p></p>
<p class="MsoNormal">Building on the successful development of the first and second workshop on Multi-Sensorial Approaches to Human-Food Interaction (Asia: Tokyo, November 2016; Europe: Glasgow, November 2017), a third workshop will be organized in the USA
during the 20th ACM ICMI conference to be held in Boulder. <o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">WORKSHOP<o:p></o:p></p>
<p class="MsoNormal">There is a growing interest in the context of Human-Food Interaction to capitalize on multisensory interactions in order to enhance our food- and drink- related experiences. This, perhaps, should not come as a surprise, given that flavour,
for example, is the product of the integration of, at least, gustatory and (retronasal) olfactory, and can be influenced by all our senses. Variables such as food/drink colour, shape, texture, sound, and so on can all influence our perception and enjoyment
of our eating and drinking experiences, something that new technologies can capitalize on in order to “hack” food experiences.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">In this 3rd workshop on Multi-Sensorial Approaches to Human-Food Interaction, we again are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food
experiences) in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food
interactions digitally in remote locations. Therefore, we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the
eating experience is another issue we would like to see addressed in this workshop.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">In particular, we call for research that looks into the following topics:<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">* Using multisensory digital devices to manipulate eating and drinking atmospheres (e.g. colour, music in the room) and factors such as food presentation (e.g. size and/or shape of the plate, smell and/or colour of the food).<o:p></o:p></p>
<p class="MsoNormal">* Collecting user’s responses derived from flavour experiences through digital devices. For example, tracking behavioural aspects (e.g. tracking movements, eating speed, and facial expressions), and/or using psychophysiological measurements.<o:p></o:p></p>
<p class="MsoNormal">* Utilizing multisensory experience design, technology, and playful interactions to influence food habits and choice.<o:p></o:p></p>
<p class="MsoNormal">* Understanding the role of technology in the social aspects of dining (e.g., social media and food pictures).<o:p></o:p></p>
<p class="MsoNormal">* Novel applications of food and technology in different contexts, for example during airplane flights, or space travel.<o:p></o:p></p>
<p class="MsoNormal">* Exploring the role of technology to enhance or otherwise influence social aspects surrounding eating behaviour.<o:p></o:p></p>
<p class="MsoNormal">* Defining the methods of associating the extended sensory data (smell, taste, feel) with traditional (AV, text) data. Food as data.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">ORGANIZERS<o:p></o:p></p>
<p class="MsoNormal">• Carlos Velasco, BI Norwegian Business School, Norway & University of Oxford, UK.<o:p></o:p></p>
<p class="MsoNormal">• Anton Nijholt, University of Twente, Netherlands & Imagineering Institute, Malaysia.<o:p></o:p></p>
<p class="MsoNormal">• Katsunori Okajima, Yokohama National University, Japan.<o:p></o:p></p>
<p class="MsoNormal">• Marianna Obrist, SCHI Lab, University of Sussex, Brighton, UK.<o:p></o:p></p>
<p class="MsoNormal">• Charles Spence, University of Oxford, UK.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">PROGRAM COMMITTEE <o:p></o:p></p>
<p class="MsoNormal">Felipe Reinosos Carvalho, Universidad de Los Andes, Bogotá, Colombia<o:p></o:p></p>
<p class="MsoNormal">Simone Hantke, Technical University of Munich, Germany<o:p></o:p></p>
<p class="MsoNormal">Kasun T. Karunanayaka, Imagineering Institute, Iskandar Puteri, Johor, Malaysia<o:p></o:p></p>
<p class="MsoNormal">Bruno Mesz, Universidad Nacional de Quilmes, Bernal, Argentina<o:p></o:p></p>
<p class="MsoNormal">Oussama Metatla, University of Bristol, United Kingdom<o:p></o:p></p>
<p class="MsoNormal">Takuji Narumi, University of Tokyo, Japan<o:p></o:p></p>
<p class="MsoNormal">Olivia Petit, INSEEC Business School, Bordeaux, France<o:p></o:p></p>
<p class="MsoNormal">Nimesha Ranasinghe, National University of Singapore<o:p></o:p></p>
<p class="MsoNormal">Andreas Seiderer, Augsburg University, Germany<o:p></o:p></p>
<p class="MsoNormal">Lex Toet, TNO Human Factors, Soesterberg, Netherlands<o:p></o:p></p>
<p class="MsoNormal">Christoph Trattner, University of Bergen, Norway<o:p></o:p></p>
<p class="MsoNormal">And others (to be confirmed)<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">GUIDELINES FOR PAPERS AND SUBMISSIONS<o:p></o:p></p>
<p class="MsoNormal">We invite the submission of long (8 pages) and short (4 pages) papers. Papers should be anonymous, and the review process will be double blind. The papers should follow the ACM template. Links to the templates are available from the ICMI
2018 website: <a href="https://icmi.acm.org/2018/">https://icmi.acm.org/2018/</a>
<o:p></o:p></p>
<p class="MsoNormal">Papers should be submitted using the ICMI precisionconference.com conference system. Workshop proceedings are separate from the main conference proceedings. The workshop papers will appear in the ACM Digital Library.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">IMPORTANT DATES<o:p></o:p></p>
<p class="MsoNormal">Paper submission: June 20, 2018<o:p></o:p></p>
<p class="MsoNormal">Paper notification: July 10, 2018<o:p></o:p></p>
<p class="MsoNormal">Camera-ready: July 31, 2018<o:p></o:p></p>
<p class="MsoNormal">Workshop date: October 16, 2018<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">MORE INFORMATION<o:p></o:p></p>
<p class="MsoNormal">For more information about the MHFI workshops visit <a href="https://multisensoryhfi.wordpress.com/">
https://multisensoryhfi.wordpress.com/</a> or write to <a href="mailto:anijholt@cs.utwente.nl">
anijholt@cs.utwente.nl</a> <o:p></o:p></p>
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