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
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-