Designing Multisensory Interactions: 3D printing for olfactory and gustatory experience

Lead Research Organisation: Lancaster University


Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.



Studentship Projects

Project Reference Relationship Related To Start End Student Name
EP/N509504/1 30/09/2016 29/09/2021
1962364 Studentship EP/N509504/1 30/09/2016 29/09/2020
Description User attitudes towards 3D printed food - details of how 3D printed food is most likely to be accepted by early adopters of the technology.
Taste-emotion mappings that arise from chef's and food designer's practice indicating how food can be used in experiences with digital technology.
Use of taste-emotion mappings to support the communication and expression of user experience
Use of 3D printed food in romantic relationships
The design of food to encode expressions of emotion
Exploitation Route Used to develop 3D food printing technology applications
Used to help develop other taste, smell or food based interactions, both digital and analogue.
Sectors Agriculture, Food and Drink,Chemicals,Digital/Communication/Information Technologies (including Software),Healthcare,Leisure Activities, including Sports, Recreation and Tourism,Culture, Heritage, Museums and Collections,Pharmaceuticals and Medical Biotechnology