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：The 24th International Multisensory Research Forum 会　場：Magazzini del Cotone in Genoa, Italy 開催期間：June 24th-27th, 2026 発表タイトル：Trigeminal (Capsaicin) Stimulation Enhances Saltiness Perception: Evidence for Cross-Modal Integration 発表者：Yuji Wada, Miho Nishiguchi, Masaki Ohno 発表日時：9:00AM 26th, June

Title: Amplifying Trigeminal Flavour: Enhancing Spiciness and Coolness by Electrical and Olfactory Stimulation Authors: Masaki Ohno, Satoshi Tanaka, Kazuma Aoyama, Yuji Wada, Takuji Narumi Journal: CHI '26: Proceedings of the 2026 CHI Conference on Human Factors in Computing Systems Article No: 511, Pages   1   -   17 doi: https://doi.org/10.1145/3772318.3791438 CHI 2026は、2026年4月13日（月）から4月17日（金）までの5日間、スペイン・バルセロナの Centre de Convencions Internacional de Barcelona（CCIB）で開催されました。CHIは、Human-Computer Interaction（HCI）分野を代表する国際会議であり、人と情報技術、インタフェース、身体、感覚、社会との関わりを扱う重要な研究発表の場です。採択論文はACM Digital Libraryに査読付き会議録論文として掲載されます。 Abstract Digital flavour modulation represents a significant research challenge within Human-Food Interaction. Previous work has focused on modulating basic tastes, while the modulation of trigeminal sensations such as spiciness and coolness remains underexplored. Spicy and cool substances contribute substantially to the sensory appeal of food and beverages; h...

The Augmented Humans International Conference 2026 16 – 19 March 2026 OIST Auditorium, Conference Center Okinawa Institute of Science and Technology 13:00-15:00　Wed 18 Mar — Poster & Demo Sessions Masaki Ohno, Miho Kawamura, Yuki Nishida, Miku Fukaike, Homei Miyashita, Takuji Narumi, Tatsu Kobayakawa, Yuji Wada. Breathing-Synchronized Olfactory Display for Modulating Flavor Perception」, The Augmented Humans International Conference 2026, Okinawa Rintaro Akiyama, Masaki Ohno, Souta Inoue, Yuji Wada, Takafumi Koike.Enhancing Sanshool-Induced Tingling Sensation Using Vibrotactile Spoon Device, The Augmented Humans International Conference 2026, Okinawa

学会名：The Australasian Experimental Psychology Conference (EPC) and Asia Pacific Conference on Vision (APCV)  開催期間：June 17-20, 2025 会場：UNSW in Sydney 大会ホームページ： https://conference.unsw.edu.au/en/epc-apcv-2025 発表タイトル：Functional visual field shrinks with virtual visual field loss 発表者：Hikari Takebayashi & Yuji Wada

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...

 会議名：Summer Program in Sensory Evaluation 2024 (SPISE2024) 期日：26 to 27 July 2024 会場：The Ho Chi Minh City University of Technology 講演タイトル：New approach to Gastronomy by multisensory cognitive science URL: http://sensorylab.hcmut.edu.vn/spise2024/