Human food interaction technologies for improving food experiences using cross-modality of somatosensory

2022 Fiscal Year Final Research Report

• Project/Area Number: 19H04150
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 61020:Human interface and interaction-related
• Research Institution: The University of Tokyo
• Principal Investigator: Ogawa Takefumi 東京大学, 情報基盤センター, 准教授 (60324860)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: インタフェース / クロスモーダル / 触覚提示 / 温冷刺激 / 電気刺激

Outline of Final Research Achievements

To improve the taste of meals, many previous works have been conducted on utilizing cross-modalities, including vision, smell, and taste. The objective of this study is to establish an interactive sensory presentation method that realizes the deliciousness of a meal, specifically focusing on the somatosensory system. Among various tastes, sensations like pungency and astringency are derived from tactile perceptions, such as pain experienced through the skin. Additionally, texture is closely associated with tactile sensations such as hardness and weight, which are perceived by skeletal muscles. We proposed method aims to enhance the eating experience by stimulating these sensory receptors.

Free Research Field

ヒューマンインタフェース

Academic Significance and Societal Importance of the Research Achievements

従来研究で主に取り扱われてきた、視覚や嗅覚、味覚（甘味、酸味、塩味、苦味、旨味）への刺激ではなく、歯ごたえや舌触り、温度といった力覚や圧覚、触覚、温冷覚といった体性感覚を刺激することで、新たな食体験が実現できるかどうかを情報技術的立場から取り組んだことによる学術的意義がある。また、食体験向上に関する技術は食べる喜びを後押しするだけでなく、将来的に農業の工業化により画一化された食品の普及が進んだときでも、それぞれの好みに応じた食体験を提供できる可能性を持っており、社会的意義も大きい。