Current Research on Crossmodal Correspondence at Keio University: How Is Deliciousness Created?
Deliciousness is shaped not only by taste but also by the interaction of multiple sensory modalities, including vision, audition, touch, and language. This session introduces recent crossmodal correspondence research at Keio University and discusses how these findings contribute to our understanding of human perception and their applications to food design, sensory experiences, and XR technologies.
Related links
○Exhibiting Organizations
SFC TOUCH LAB
○Representative of exhibiting organization (affiliation)
Nakatani Masashi（Faculty of Environment and Information Studies）
○Date and Time
November 23 (Mon.), 11:00–
○Exhibition Location
Ω(Omega) Building 22
