学会名:SPIESE 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
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)
多感覚・認知デザイン研究室=多感覚知覚と食の認知の研究を行うラボ -大学院生を募集しています-