Background 4D printing technology has attracted extensive attention in academic and
industrial circles since 2013 although commercialization still requires additional research …

Activity in Human-Food Interaction (HFI) research is skyrocketing across a broad range of
disciplinary interests and concerns. The dynamic and heterogeneous nature of this …

We developed a concept of transformative appetite, where edible 2D films made of common
food materials (protein, cellulose or starch) can transform into 3D food during cooking. This …

Many people are understandably excited by the suggestion that the chemical senses can be
digitized; be it to deliver ambient fragrances (eg, in virtual reality or health-related …

Food is not only fundamental to our existence, its consumption, handling or even the mere
sight of its also brings us immense joy. Over the years, technology has played a crucial part …

We present rich descriptions of taste experience through an analysis of the diachronic and
synchronic experiences of each of the five basic taste qualities: sweet, sour, salt, bitter, and …

The climate impact of our food consumption is a key issue to sustainability. Yet
understanding the food system and the impact it has can be difficult given its abstract nature …

We present two realizations of TastyFloats, a novel system that uses acoustic levitation to
deliver food morsels to the users' tongue. To explore TastyFloats' associated design …

There is an increasing interest in combining interactive technology with food, leading to a
new research area called human-food interaction. While food experiences are increasingly …

In response to calls for sense-making in the field of Human-Food Interaction, we offer a
systematic review of a subset of HFI works that we call Playful HFI-interventions that use …