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1. MUHAMMAD AIMAN HISHAM    BIN SAIPUL BAHRI
50657
0106562905
student9607@gmail.com

2. AHMAD ANIQ AZIZAN BIN     LABRA
51069
0146729411
51069@siswa.unimas.my

3. AMIR RUL LUKMAN HAZIQ
BIN AMIR RUL IMRAN
51175
0135485234
amirullukman220212@gmail.com

4. NOOR HAREESSA BINTI
ABU SAMAH
50721
01123504250
50721@siswa.unimas.my

5. SYAMIN NATASYA BINTI
ZAINUDDIN
53985
0106572905
53985@siswa.unimas.my

6. NUR ASHIKIN BINTI
MEDDIN
53100
0142810620
ashikinmeddin@gmail.com

7. NOOR AMIRAH SOFEA
BINTI MOHD FAUDZI
50720
01128951134
50720@siswa.unimas.my

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(3RD JOURNAL)
GUSTATORY INTERFACE: THE CHALLENGES OF ‘HOW’ TO STIMULATE THE SENSE OF TASTE

Summary;

According to the journal, HCI is still facing different challenges related to the ‘how’ of stimulating the sense of taste but within HCI, taste simulation is achieved through the use of chemical stimulation or through electrical and/or thermal stimulation of the users’ tongue. In the journal, they had extended the discussion presented by Spence where they made a review regarding the specificities of gustatory interfaces using both chemical and electrical/thermal stimulation approaches. It also introduced two concept of gustatory interfaces which involves five basic taste (inspired by LOLLio, taste-based game interface) and new interaction concept exploiting principles of acoustic levitation. For Chemical based stimulation approach, chemical compound (in solid or liquid) are given to user with five basic tastes (bitter, sweet, sour, salty and umami). For thermal/electrical stimulation approach, a silver wire was placed on the tip of tongue to stimulate the sweet, sour and bitter taste and a reference electrode were placed on the left wrist of the subject. Sweet taste was created by warming the front edge of the tongue while sourness and/or saltiness by cooling it. Chemical based stimulation is one step ahead as it covers broad range of taste experience than electrical/thermal based stimulation. The first new concepts introduced in the journal are TasteBud where it composed of six bottles of solution where it contains one basic taste each and one with water. The taste delivery was controlled by Arduino. TasteBud is a standalone unit that offer delivery of one or multiple taste in one trial. The second one is TastyFloats which is a novel system that uses acoustic levitation to deliver food morsels to users’ tongue. This concept levitates food item themselves and facilitates a contactless delivery food into users’ mouth. This concept also has a hygienic advantage. The Gustatory interfaces are interesting and quite challenging, hoping that the future research is inspired by the existing effort in gustatory interface design.

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VISION
To create endless possibilities and strive for excellence

MISSION
Build trust, think deeply

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(7/10/2018)

(1ST JOURNAL)
SENSING THE FUTURE OF HCI TOUCH, TASTE, AND SMELL USER INTERFACES

Summary;

Touch, taste, and smell are an underexplored design space in the context of interactive experiences. The integration of the physical and chemical senses into technology will transform existing interaction paradigms. Multisensory research creates new knowledge and stimulates the appetite for innovation. Digital Taste Interface is a method for simulating the sensation of taste by actuating the human tongue through electrical and thermal stimulation. Three characteristics of taste experiences which are temporality (the duration of the taste experience indicated from left to right), affective reactions (green pleasant, red unpleasant, and orange neutral experience) and the embodied mouth feeling are combined for each of the five basic tastes (sweet, sour, salty, bitter and umami). Studying these underexploited senses not only enhances the design space of multisensory HCI but also helps to improve the fundamental understanding of these senses along with their cross-sensory associations.

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(2ND JOURNAL)
INITIAL BASIC CONCEPT OF THERMAL SWEET TASTE INTERFACE

Summary;

This journal describes the development of a new interface for multisensory communications called “Thermal Sweet Taste Interface”. As the writer stated, there are five most fundamental tastes which are sweet, sour, bitter, salty and savory. The most pleasant taste of the five is probably sweet taste. This paper considering multisensory communications, sensing and actuating sweet taste digitally is an extremely important requirement. Almost all the sweet taste interfaces that were developed earlier in the field of Human-Computer Interaction used chemicals to generate sweet sensations. This device uses a copper electrode attached with a Peltier module that interfaces with the surface of the tongue and may allow users to experience sweet taste sensations. This interface is capable of generating virtual sweet sensations just by rapidly changing the temperature of the surface of the tongue. This device may enhance new user experiences in different disciplines such as Human-Computer Interaction, New Media Arts, Internet Communication and Medicine.

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(7/10/2018)

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(13/10/2018)

(4TH JOURNAL)
NEW THERMAL TASTE ACTUATION TECHNOLOGY FOR FUTURE MULTISENSORY VIRTUAL REALITY AND INTERNET

Summary;

This journal explains that the virtual reality applications that are used for taste sensations are not effective because it needs to be maintained and chemicals need to be refilled. It has suggested that A new solution that does not require chemicals can be a beneficial advanced step for VR. An invention called “Thermal Taste Machine” is developed as a new computer-controlled thermal taste device with a step where the silver electrode of the invention being placed on top of the tongue. Then, the temperature on the surface of the tongue can be modified from 25 ◦C to 40 ◦C while heating and from 25 ◦C to 10 ◦C while cooling. The results obtained by the researchers suggested that the tongue produces sweetness and lessens the sensitivity of metallic taste by rapidly heating the tongue, while the pleasantness and mint taste can be produced by cooling the tongue. TRPM5 (Transient receptor potential cation channel subfamily M member 5) taste channel can enhance the sensibility of sweetness, bitterness and umami tastes by being stimulated after applying thermal stimulation on the tongue. An objective of the research from this journal is to develop an effective thermal taste device that can easily integrated into virtual reality and digital communication. The device developed by the authors is the first thermal taste device that can enhance the sweet sensation. It has also suggested that a rapid rise in temperature may produce more intense sweet sensations. The authors also explain that they believe the invention of the device will create a quantum jump in the field of virtual reality.

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(6TH JOURNAL)
TASTY TECH HUMAN-FOOD INTERACTION AND MULTIMODAL INTERFACES

Summary;

In this article, I can summarise that we can use technology to enhance food experience. These installations used technology to change how guests experienced food by using the food as a medium and by changing the rituals of cooking, ordering, or dining. We also can change how guest experienced food by changing the eating behaviour or by changing the ﬂavour experience. We showed that food can be a medium to display information. In the Ørbit installation, the food conveyed information about a story that the guest was experiencing. In the Tasty Projections installation, the yoghurt became the medium with which guests could convey their message of what they perceived to be an appearance of sweet or sour.

The rituals of cooking, ordering, and dining could be inﬂuenced by technology. In the Hunger Games installation the potential awkwardness of dining with strangers was mitigated by creating a shared challenge that required cooperation to solve. Also for familiar diners the installation created a new dining experience. The Food roulette app and interactive tables changed the ritual of ordering food. In particular, personalised menus based on a guest’s food preference and allergies could streamline the ordering process. However, it should be noted that replacing the human waiter with an impersonal system for placing an order makes ordering a less social process. To us it seems very unlikely that this would become a trend in a sector where the difference is made through personal attention and heartfelt hospitality. Changing the eating behaviour of guests proved possible as seen by the Thunder Dinner installation.

However, care should be taken when designing the stimulus that is meant to change the behaviour. We observed that our stimulus, that was meant to be a deterrent for fast eating, was sometimes perceived as interesting or fascinating leading to behaviour intended to trigger the stimulus. We were able to change the ﬂavour experiences with installations that create cross-modal stimuli. Projecting a coloured animated shape on a food item, in this case yoghurt, changed the taste. The taste of yoghurts that were presented with red/rounded still visuals were rated as more sour than when presented with green/angular stills, but when the visualizations were animated this effect reversed. If the yoghurts were presented with green/angular animated visuals the yoghurts were rated as sourer than when they were presented with red/round animated visuals. The implication is that mixed reality technology can be utilized to systematically investigate taste associations and taste perceptions. This multi-modal approach could not only result in fascinating installations and food experiences, but could also shed further light on the multi-modal perception of ﬂavour.

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(5TH JOURNAL)
TONGUE MOUNTED INTERFACE FOR DIGITALLY ACTUATING THE SENSE OF TASTE

Summary;

Most of the systems for generating taste sensations are based on blending different chemicals appropriately, and there are less proven approaches to stimulate the sense of taste digitally. In this journal, a method to digitally stimulate the sense of taste is introduced and demonstrated based on electrical and thermal stimulation on human tongue. Thus, two digital control systems are presented to control taste sensations and their intensities effectively on the tongue. The effects of most persuading factors such as current, frequency, and temperature have been accounted to noninvasively stimulate the tongue. The initial experimental results indicate that sour (strong), bitter (mild), and salty (mild) are the main sensations, which can be evoked while there are evidences of sweet sensation too. Based on the results of the Tongue Mounted Digital Taste Interface, the writer had developed another system which named as the Digital Sour Lollipop to effectively control the sour taste digitally. Initial experimental results of this system show the controllability of sour taste up to three levels of intensities using the electrical stimulation on human tongue. They described a novel methodology to digitally actuate the sensation of taste using electrical and thermal stimulation on human tongue. Two systems were developed to demonstrate the feasibility of actuating the sensation of taste digitally. The Tongue Mounted Digital Taste Interface is currently able to stimulate sour (strong), bitter (mild), and salty (mild) sensations although it requires further experiments. Based on initial experimental results, a more focused system, the Digital Sour Lollipop was developed for controlling the sour taste digitally. The system was tested and observed that it is capable of controlling the digital sour taste in three intensity levels. In the future, the writer believe that this technology will be further enhanced to develop new applications in remote multisensory interactions such as communicating taste sensations. For example, the possibility of tasting food remotely without physically consuming it.

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(20/10/2018)

(7TH JOURNAL)
LET’S DRINK THIS SONG TOGETHER

Summary;

In this journal, three digital systems were presented such as Augmented Glass, Bone-Conduction Hookah, and sound installation T2M. It is designed for displaying sound and taste stimuli. The Augmented Glass and the Bone-Conduction Hookah are designed to deliver sound or subsonic vibrations exactly while the user is eating or drinking. However, the Hookah locates vibrations on the lips, tongue and teeth, near where taste sensations appear subjectively to come and perhaps, vibration slightly modifies taste localization. The multimedia system, T2M, seeks to exploit free verbal associations arising from taste experiences by using music language semantic mappings to generate a sonic atmosphere for a food or drink tasting.

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(8TH JOURNAL)
INTELLIGENT APPLIANCES CONTROLLER USING RASPBERRY PI

Summary;

In this paper, I analyzed the project titled Intelligent Appliance Controller Using Raspberry Pi. Firstly, I have explored the working of the system with an analysis of the whole hardware as well as software setup and even had a brief idea of what future developments can be done to the system so as to make it more efficient. Using the inexpensive Raspberry Pi to automate the tasks at home such as switching appliances on & off over Wi-Fi (Wireless Fidelity) or LAN(Local Area Network) using a personal computer or a mobile or a tablet through the browser.

This can also be done by using the dedicated Android application. The conventional switch boards will be added with a touch screen or replaced with a touch screen to match the taste of the user's home decor. PIR (Passive Infrared Sensor) sensor will be used to detect human detection and automate the on and off functionality. Besides, we can now conclude that a low cost solution to the need of automating & switching appliances is possible with the Raspberry Pi.

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(9TH JOURNAL)
SENSORY MARKETING IN LIGHT OF NEW TECH

Summary;

In this journal, the writer stated that the workshop aims to increase awareness of the different ways in which new technologies can be used as input or means to develop multisensory experiences that improve consumer satisfaction. Consumers experience products and services via their senses (i.e. sight, hearing, smell, taste, touch). The specific multisensory content of those products and services can influence people’s respective attitudes, purchase intentions, and consumption. Today, consumers experiment the world through new technologies, for example, by sharing their feelings via social media, or by creating avatar in a virtual world. The challenge for marketing consists of monitoring new technologies to better understand consumer sensory experiences and to develop innovative actions that will help to improve these experiences. The writer will begin with the definition of sensory marketing and the role of multisensory processes in consumer experience. Second, the writer will address the possibility of better understanding the consumer through social media and neuroimaging technologies. To finish, the writer will present some technologies that are already enriching sensory experiences of consumers.

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(20/10/2018)

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(28/10/2018)

(10TH JOURNAL)
DIGITAL LOLLIPOP STUDYING ELECTRICAL STIMULATION ON THE HUMAN

Summary;

From the article, the development of the Digital Lollipop was developed with two main modules which are the control system and tongue interface. A complete set of technical measurements of the Digital Lollipop are presented and evaluated. In this article, it explained two user experiments conducted using the Digital Lollipop. The first experiment was focused on electrical stimulation on different regions of the human tongue. Sour, salty, bitter, and sweet sensations were actuated from this experiment. Most consistent sensation experienced by almost all the participants was sour taste. The second experiment was conducted to experimentally evaluate and compare digital and natural sour sensations. The magnitude of the digital sour sensation is approximately proportional to the magnitude of the current supplied through the tongue interface. Based on the user responses, the sour sensation was categorized into three different categories which are mild, medium, and strong. The results have proven that the Digital Lollipop is capable of digitally simulating the sour sensation on the human tongue at three intensity levels (mild, medium, and strong). However, a small quantity of feedback describing a slight variation between the artificial sour sensation and the natural sour sensation. It is believed that this technology has a wide range of applications in the future since the stimulation of the sense of taste is relatively new to the digital domain. The potential applications vary in several domains, including entertainment, communication, as well as medicine. It is also believed that there are possibilities in the future to incorporate this technology in gaming, virtual reality, and remote communication.

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(11TH JOURNAL)
DIGITIZING THE CHEMICAL SENSES: POSSIBILITIES & PITFALLS

Summary;

Digital stimulation of the chemical senses consists of two courses. The first one is the chemical stimulations that can be released under computerized or digital control while the second one is the taste buds that can be stimulated electrically and thermally without any need for chemical stimuli. To stimulate the taste buds electrically and thermally, additional sensory inputs are needed. However, we can use both methods to deliver olfactory and gustatory sensory stimuli over the Internet.  Chemical senses can be stimulated by using taste, trigeminal, and olfactory. There are researches about taste sensation such as Digital Taste Interface, a way for simulating the sense of taste by stimulating the human tongue through electrical and thermal stimulation, and AromaShooter, a device that connects to a computer via USB, and acts as a smell-delivery tool. Trigeminal stimulation can be conducted using electrical simulation, but it is complicated when it comes to smell. There are also pitfalls or the limitations in digitizing the chemical senses such as attentional limitations, perceptual challenges where the way people perceive varies, and technical challenges, where there is insufficient way of distributing and displaying the scent. In a conclusion, as interesting the concept of stimulating the taste using chemical senses is, there are still limitations that can restrict it. Thus, researchers should focus more on delivering the use of HCI to those with limitations, such as visually-impaired people, rather than improvising it for those with intact and working senses.

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(12TH JOURNAL)
ELECTRIC, THERMAL, AND MAGNETIC BASED DIGITAL INTERFACES FOR

NEXT GENERATION FOOD EXPERIENCES

Summary;

This journal is about new interactions being used to create and modify taste and smell sensations by electrical, magnetic and thermal interfaces. The authors describe how those technologies can create and modify new interactions for multiple of industry such as for food, communication, computing and marketing. The authors propose the idea of digital olfaction and gustation as input and output for interaction for making and experiencing digital portrayal of food. The interfaces pointed up from this journal are electrical interfaces which are electric sour interface and electric smell interface, magnetic interface which are magnetic food and magnetic levitation platform and finally, thermal interface which is sweet thermal taste interface. From this journal, it is stated that the new ways are able create content and new knowledge of food that is capable to be learned, created and shared in new fascinating ways.

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(2/11/2018)

(13TH JOURNAL)
MULTISENSORY EXPERIENCES IN HCI

Summary;

The use of vision and audition for interaction dominated the ﬁeld of human-computer interaction (HCI) for decades, despite the fact that nature has provided us with many more senses for perceiving and interacting with the world around us. Recently, HCI researchers have started trying to capitalize on touch, taste, and smell when designing interactive tasks, especially in gaming, multimedia, and art environments. The writer provide a snapshot of their research into touch, taste, and smell, which they are carrying out at the Sussex Computer Human Interaction (SCHI—pronounced “sky”) Lab at the University of Sussex in Brighton, UK. Although our knowledge about sensory systems and devices has grown rapidly over the past few decades, the writer still don’t fully understand people’s multisensory experiences in HCI. By understanding the ways in which our senses process information and relate to one another, the writer hope to create richer experiences for human-technology interactions. However, there are speciﬁc actions the HCI community must take to meet this challenge:

·         Determine which sensory experiences we can design for and how to meaningfully stimulate them when people interact with technology

·         Build on previous frameworks for multisensory design while also creating new ones

·         Design interfaces that take into account the relationships between the senses (for example, integrating taste and smell when it comes to flavour

·         Understand what limitations come into play when users must monitor information from more than one sense simultaneously.

As a community, the writer need to further explore and understand the possibilities behind sensory stimulation and develop design frameworks that provide both quantitative and qualitative parameters for sensory stimulation. Here, they have highlighted that there are opportunities to enhance designers’ and developers’ abilities to create meaningful interactions and make use of the whole spectrum of multisensory experiences.

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(14TH JOURNAL)
THE SENSATION OF TASTE IN THE FUTURE OF IMMERSIVE MEDIA

Summary;

This journal underlined that to create a truly immersive virtual experience, perceiving information through multiple human senses is very important. Therefore, new forms of media are required that deeply involve various human senses -not only sight, sound, and touch, but also nontraditional senses like taste and smell- to create a perception of presence in a non-physical environment. However, at present, the sensation of taste is considered as one of the ﬁnal frontiers of immersive media to be achieved. This journal also discusses key aspects and opportunities of including the sensation of taste in the future of immersive media technologies. As a solution, the writer then present ’Taste+’ utensils that digitally enhance the taste sensations of food and beverages without additional ﬂavoring ingredients. Finally, the writer envision several future usage scenarios and challenges of the indicated technology to facilitate future immersive digital experiences.

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(15TH JOURNAL)
TASTE SENSING-SYSTEM FOR OBJECTIVE EVALUATION OF TASTE

Summary;

This journal is about a development of a taste sensing-system. The sensor has sensitivity to detect chemical substances to classify five taste qualities of saltiness, bitterness, sweetness, sourness and umami. The multichannel taste sensor is developed using lipid/polymer membranes. The sensor has been tried on multiple foods and drinks. It responds to amino acids, tannin and more other substances. The taste sensor is able to detect the astringent synergistic reaction and sensory evaluation. Fixing the lipids plays an important role for the taste sensor to detect by using polymer. The data can be obtained from the electric potential changes of the lipid membranes as the taste substances are adsorbed on the membrane. Pattern recognition is used to carry out the taste discrimination. It is applied as the computer recognizes the signal obtained from the taste sensor. The system can be applied in new areas such as medicine and the checking of water quality.

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(17TH JOURNAL)
LASER-INDUCED DAMAGE THRESHOLD TEST FOR INTERFACIAL

Summary;

This article is based on the results obtained from a project commissioned by the New Energy and Industrial Technology Development Organization (NEDO). This paper describes a preliminary test for sum frequency generation (SFG) spectroscopy analysis of lipid polymer membranes. The SFG technique is used to analyse surface and structural information of molecules at gas‐solid, gas‐liquid, liquid solid interfaces. A specially designed SFG system, which allows to analyse orientational polarization of polymer molecules at interfaces between a lipid polymer membrane and liquid/gas/solid, is being developed in our laboratory. A laser‐induced damage threshold test of lipid polymer membranes was conducted in an early stage of this work. There are two kinds of laser-induced threshold tests for two types of lipid polymer membranes, C00 and BT0, were conducted. The experimental results indicate that the BT0 membrane has greater laser tolerance compared to the C00 membrane. The sample names correspond to the titanium-oxide nanoparticles dissolved in THF solvent with varying concentrations. The intensity disagreement for C00_3 and C00_4 in Fig. 5 at the article is supposed to be caused by the uneven distribution of titanium oxide nanoparticles in the membrane. Some possible reasons why no signal of titanium was observed in the BT0 membranes in Fig. 6 could be that the laser power was attenuated inside the material of BT0, which was not sufficient to supply the breakdown energy, or the resolution of titanium-oxide nanoparticles was insufficient. To accurately determine these causes, further optical analyses such as permeation analysis will be carried out in our future work.

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(10/11/2018)

(16TH JOURNAL)
THERMAL SWEET TASTE MACHINE FOR MULTISENSORY INTERNET

Summary;

This journal presents a new taste interface for multisensory communication called “Thermal Sweet Taste Machine”. They developed this interface in order to create sweet sensations, by manipulating the temperature on the tongue, without using chemicals. This device changes the temperature on the surface of the tongue (from 20°C to 40°C) within a short period of time using a computer controlled circuit. Their preliminary user studies suggested that this device would be effective in two ways which are producing the sweet sensations without the aid of chemicals and enhancing the sweetness of the food and drinks. They believe this technology would enhance the experiences and capabilities in future multisensory communication in different disciplines such as Human-Computer Interaction, human robot interactions, gaming and interacting with artiﬁcial agents.

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(17/11/2018)

(18TH JOURNAL)
USING CLOSED-SET SPEAKER IDENTIFICATION SCORE CONﬁDENCE TO ENHANCE AUDIO-BASED COLLABORATIVE FILTERING FOR MULTIPLE USERS

Summary;

In this paper, writer utilize a closed-set speaker-identiﬁcation approach to convey the ratings needed for collaborative ﬁltering-based recommendation. Instead of explicitly providing a rating for a given program, users use a speech interface to dictate the desired rating after watching a movie. Due to the inaccuracies that may be imposed by a state-of-the-art speaker identiﬁcation system, it is possible to mistake a user for another user in the household, especially when the users exhibit similar or identical age and gender demographics. This leads to the undesirable effect of injecting unwanted ratings into the collaborative rating matrix, and when the users have different tastes, can result in the recommendation of undesirable items. We therefore propose a simple conﬁdence based heuristic that utilizes the log-likelihood scores from the speaker identiﬁcation front-end. The algorithm limits the degree to which unwanted ratings negatively affect the integrity of the ratings information. Using real-speaker utterances over a range of age and gender demographics, the writer compare our approach against upper and lower-bound (nonspeaker-identiﬁcation-based) baseline systems. Results show that by taking the conﬁdence into account of users that the writer were able to improve upon the lower-bound that unconditionally accepts ratings by a relative 6.9%.

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(19TH JOURNAL)
VIRTUAL INGREDIENTS FOR FOOD AND BEVERAGES TO CREATE IMMERSIVE TASTE EXPERIENCES

Summary;

The advancement of Human-Computer Interaction has brought the world into a new technology that provides the taste sensation virtually, without having to actually use the real ingredients needed. Besides not being able to adjust the flavours of the food and drinks, some actual ingredients are really harmful to human body, as most of them contain artificial chemicals. By bringing in the digital taste technology, flavours and ingredients can be adjusted virtually while providing the real taste sensations. This virtual taste technology is acquired by integrating electrical stimulation on the tongue and superimposing virtual colours on the beverage. The two appliances proposed by the writers are eating and drinking utensils, which is bottle and spoon.  Both are embedded with digital control system and two silver electrodes that connects with user’s tongue when eating or drinking, and are made to enhance the taste sensation. To facilitate immersive taste experience, the writers explore a new methodology to superimpose virtual ingredients for primary taste sensations such as salty, sour, and bitter. There are three stimuli that are used to simulate the virtual taste sensation. They vary from green for sour, with 600Hz frequency, blue for salty, with 200Hz frequency, and red for bitter, with 600Hz frequency. After conducting the experiments, the result came with 70% accuracy. However, some people might have different taste preferences. The methodology introduced by the writers is a great way to manipulate and adjust the taste sensations without adding additional flavouring ingredients or artificial chemicals.

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(24/11/2018)

(20TH JOURNAL)
VIRTUAL LEMONADE: LET’S TELEPORT YOUR LEMONADE!

Summary;

The journal introduces a new methodology and digital platform to share a glass of lemonade remotely by sensing, communicating, and simulating its flavour information. The methodology is based on the concept of creating a pre-taste in our mind upon seeing a glass of lemonade and the concept of perceiving the multisensory experience of flavour upon drinking it. The pre-taste that our mind created is based on the beverage’s fizziness, colour and temperature. Hence, the flavour of the lemonade can be digitally teleported by capturing and simulating the colour and sourness of a glass of lemonade. In this journal, the authors proposed a platform that can digitally transfer, sense, and simulate two of the most important attributes of a glass of lemonade, which is colour and the degree of sourness. A customized tumbler is used for simulation, where the RGB LED will overlay different colours on plain water and deliver controlled electrical pulses on user’s tongue. This method helps to digitally simulate the different level of sourness. The platform consists of three stages, which is sensing, communication, and simulating. To conclude, the results show that the proposed digital platform could teleport and simulate the lemonade, making it to be as same as the real lemonade.

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(21ST JOURNAL)
VOCKTAIL: A VIRTUAL COCKTAIL FOR PAIRING DIGITAL TASTE, SMELL AND COLOR SENSATIONS

Summary;

Vocktail is similar to the concept of a cocktail that is an interactive drinking that digitally simulates multisensory flavor experiences. Vocktail system utilizes three common sensory modalities that are taste, smell and visual to create virtual flavors and augment the existing flavors of a beverage. This system is coupled with a mobile application that enables users to create customized virtual flavor sensations by configuring each of the stimuli via Bluetooth. This system also consists of a cocktail glass that is seamlessly fused in to a 3D printed structure which holds the electronic control module, three scent cartridges, and three micro air-pumps. When a user drinks from the system, the visual (RGB light projected on the beverage), taste (electrical stimulation at the tip of the tongue), and smell stimuli (emitted by micro air-pumps) are combined to create a virtual flavor sensation. The results suggest that the combination of these stimuli delivers richer flavor experiences as compared to separately simulating individual modalities and indicates that the types of pairings that can be formed between smell and electric as the stimuli.

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OUR GROUP PRESENTATION (TASTE INTERFACE)

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OUR GROUP PRESENTATION (TASTE INTERFACE)

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(26/11/2018)

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THE WINNERS FOR KAHOOT
(3RD PLACE)

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THE WINNERS FOR KAHOOT
(2ND PLACE)

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THE WINNERS FOR KAHOOT
(1ST PLACE)

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THANK YOU SIR:)