立命館大学　多感覚・認知デザイン研究室（和田有史 Yuji WADA・北川智利 Norimichi Kitagawa）

学会名：SPISE 2024 (Summer Program in Sensory Evaluation 2024 -The New Diverse Facets of Sensory Evaluation-) 日程：22 - 27 July 2024, Ho Chi Minh City University of Technology 賞の名称：Best Poster Award 受賞演題： THE MOVIE OF FLAVOR: VISUAL REPRESENTATION TECHNIQUES TO EXPRESS DYNAMIC FLAVOR CHANGES 受賞者名： Miyamae, A., Ishibashi, K., Matsubara, K. and Wada, Y. 要旨： Objectives: The purpose of this study was to visually represent the dynamic changes in flavor profiles during consumption, critical to understanding the emotional impact of flavors on consumers but which has so far been challenging to depict with standard visual media. Methods: We selected chocolate as our test sample and applied the Temporal Dominance of Sensations (TDS) method to gather dynamic data on its flavor characteristics. Additionally, we applied the Semantic Differential (SD) method to align flavor attributes and visual elements within the same psychological space, establishing correlations between specific flavor experiences and...

学会名：SPISE 2024 (Summer Program in Sensory Evaluation 2024 -The New Diverse Facets of Sensory Evaluation-) 日程：22 - 27 July 2024, Ho Chi Minh City University of Technology  Keynote: Title:NEW APPROACH TO GASTRONOMY VIA MULTISENSORY COGNITIVE SCIENCE Abstract In response to the remarkable advancements in VR technology, molecular biology, and the societal imperative to enhance the deliciousness of plant-based foods, I propose a new approach to gastronomy through multisensory cognitive science, henceforth referred to as "Gastro-Cognitive Science" (GCS). This interdisciplinary field aims to unravel the cognitive systems behind perceptions of deliciousness by examining multisensory integration mechanisms, while considering individual biological and cultural backgrounds. Utilizing cutting-edge multisensory VR devices, GCS seeks to revolutionize flavor transmission and create novel food experiences, drawing insights from cognitive psychology, neurobiology, and informatics. My team’s r...

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トークタイトル（仮）：どんな肉でもうまくする　ーサカエヤの手当とはなにか？ー 試食お肉： ・和牛経産骨付きリブロース ・ブラウンスイス牛骨付き肩ロース ・十勝若牛タン1本 ・佐助豚骨付き肩ロース