Article
Food Science & Technology
Emily Crofton, Niall Murray, Cristina Botinestean
Summary: Virtual reality technology has a significant impact on participants' hedonic responses to food products, with beef steaks and milk chocolate rated higher in VR environments compared to traditional sensory booths. The specific contextual settings in VR can influence sensory responses to food products when compared to a traditional sensory laboratory condition.
Article
Computer Science, Information Systems
Allyson Ferguson, Denise M. Goldsmith, Patricia Flatley Brennan
Summary: The Advanced Visualization Branch of the National Institute of Nursing Research utilizes computer technologies, including immersive virtual reality, to study health information visualization for self-care management. To address the need for translating clinical recommendations into everyday behaviors, they developed an IVR grocery store to explore how lay people seek, acquire, and interpret health information in everyday settings. This perspective aims to introduce the potential of IVR for health information visualization and highlight important design considerations.
JOURNAL OF THE AMERICAN MEDICAL INFORMATICS ASSOCIATION
(2023)
Article
Environmental Studies
G. Mioni, F. Pazzaglia
Summary: Being in contact with natural environments is associated with better health and well-being, and has positive effects on attention restoration. This study used immersive virtual reality environments to test the effects of environment on time perception, and found that participants immersed in a natural environment felt less activated and happier, and had more accurate and less variable perception of time.
JOURNAL OF ENVIRONMENTAL PSYCHOLOGY
(2023)
Article
Food Science & Technology
Damir Dennis Torrico, Chetan Sharma, Wei Dong, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R. Dunshea
Summary: This study compared consumer acceptance and emotional responses of full- and no-sugar chocolates in traditional sensory booths and virtual reality environments. The results indicated that virtual reality environments can influence consumers' perceptions and emotional experiences of chocolates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Ines Miguel-Alonso, Bruno Rodriguez-Garcia, David Checa, Andres Bustillo
Summary: Immersive Virtual Reality (iVR), a new technology, may reduce enjoyment and learning achievements in the classroom. However, the interactive tutorial proposed in this research can help overcome this issue.
APPLIED SCIENCES-BASEL
(2023)
Article
Business
Alexander Schnack, Malcolm J. Wright, Jonathan Elms
Summary: The study focuses on the relationship between observed shopper behavior in immersive VR store environments and existing knowledge in physical or other online retail research. Specifically, it examines the impact of 'Big Five' personality traits on purchase behaviors and their outcomes.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2021)
Article
Computer Science, Cybernetics
Shangshang Zhu, Wei Hu, Wenjie Li, Yenan Dong
Summary: This study aims to investigate the effect of embodied virtual agents' humanoid avatars and output modalities on the online shopping experience in an immersive virtual reality environment. The results showed that humanoid avatars significantly enhanced participants' perceptions of warmth, communication, trust, and satisfaction. Additionally, output modalities significantly enhanced participants' perception of warmth, communication, trust, comfort, and satisfaction. There was also a significant interaction between humanoid avatars and output modalities in terms of comfort.
INTERNATIONAL JOURNAL OF HUMAN-COMPUTER INTERACTION
(2023)
Article
Education & Educational Research
Hsin- Chen, Ana Sevilla-Pavon
Summary: This study examines how English-as-lingua-franca (ELF) learners use semiotic resources to negotiate for meaning in an immersive virtual reality (VR) environment. The findings show that ELF learners utilize different embodied semiotic resources to construct and negotiate meaning in a VR space, indicating the effectiveness of VR in facilitating communication and promoting embodied learning.
LANGUAGE LEARNING & TECHNOLOGY
(2023)
Article
Education & Educational Research
Hsin- Chen, Ana Sevilla-Pavon
Summary: This study investigates how English-as-lingua-franca (ELF) learners utilize semiotic resources to negotiate for meaning in an immersive virtual reality (VR) environment. The findings show that ELF learners employ different embodied semiotic resources to construct and negotiate meaning, facilitating effective communication in an immersive VR space.
LANGUAGE LEARNING & TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Lucas G. G. Almeida, Nalini V. de Vasconcelos, Ingrid Winkler, Marcio F. Catapan
Summary: The metaverse has attracted attention for its potential in providing engaging and social experiences in virtual reality. However, there is a lack of research on metaverse development and implementation for industrial training. Virtual reality training has been found to be four times faster than classroom-based training on average. This study proposes a method for developing immersive metaverses for industrial training using tools like Epic Games' Unreal Engine software. Results from a cross-platform metaverse development and a questionnaire administered to game developers suggest that even those with limited experience can comprehend and develop immersive virtual worlds for professional training without prior 3D modeling or third-party licensing experience.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Industrial
Huiyue Wu, Yanyi Deng, Jiajun Pan, Tianxing Han, Yonglin Hu, Kaini Huang, Xiaolong Luke Zhang
Summary: In this study, we systematically investigated user capabilities in eyes-free spatial target acquisition. The results show that high acquisition accuracy and low task load are achieved for target locations at specific horizontal and vertical angles, but a trade-off cannot be achieved between acquisition accuracy and task load for target locations at long distances from the user's body.
APPLIED ERGONOMICS
(2021)
Article
Computer Science, Information Systems
Samaikya Valluripally, Benjamin Frailey, Brady Kruse, Boonakij Palipatana, Roland Oruche, Aniket Gulhane, Khaza Anuarul Hoque, Prasad Calyam
Summary: Virtual Reality Learning Environments (VRLEs) are immersive environments integrated with wearable devices used in distance learning scenarios. Unauthorized access to these devices can lead to security and privacy attacks that negatively affect the user experience. This article proposes a novel anomaly detection method to identify potential attacks and prevent disruption of the user experience.
IEEE TRANSACTIONS ON SERVICES COMPUTING
(2023)
Review
Neurosciences
Mar Flores-Cortes, Javier Guerra-Armas, Consolacion Pineda-Galan, Roy La Touche, Alejandro Luque-Suarez
Summary: This article discusses the role of immersive virtual reality in decision making in people with pain, specifically focusing on sensorimotor uncertainty. The study found that VR has the potential to alter sensorimotor uncertainty, but further research of higher methodological quality is needed to explore this topic.
Article
Ecology
Tom Chandler, Anna E. Richards, Bernhard Jenny, Fiona Dickson, Jiawei Huang, Alexander Klippel, Michael Neylan, Florence Wang, Suzanne M. Prober
Summary: The use of virtual reality to model endangered ecosystems, such as the Australian Box Gum Grassy Woodland, has shown potential for effectively communicating ecosystem dynamics. The immersive virtual landscapes were well received by ecologists and managers, demonstrating their potential for education, public engagement, and land management. Potential future directions include developing open-source ecological 3D models and simulating historic landscapes and future climate change scenarios.
Article
Education & Educational Research
Chiu-Shui Chan, Jelena Bogdanovic, Vijay Kalivarapu
Summary: Immersive Virtual Reality (IVR) technology can be utilized as a teaching tool, as demonstrated in this paper on teaching architectural history. The research explores the effectiveness of IVR in education and presents tangible student learning outcomes.
EDUCATION AND INFORMATION TECHNOLOGIES
(2022)
Article
Food Science & Technology
Nadeesha Dilrukshi HewaNadungodage, Damir D. Torrico, Margaret A. Brennan, Charles S. Brennan
Summary: In this study, ready-to-eat extruded snacks with high protein and fiber were developed using a composite flour consisting of rice flour, cowpea flour, and whey protein concentrate. The incorporation of cowpea and WPC led to a significant increase in protein and fiber content in the extrudates compared to the control. Additionally, snacks with higher levels of cowpea and WPC exhibited increased bulk density and hardness.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Witoon Prinyawiwatkul
Summary: Sustainable and nutritious alternatives are needed to meet the growing global population. Incorporating edible-cricket protein (ECP) into food requires a deeper understanding of consumer preferences. Different moments of evaluation were conducted to assess the overall liking, emotions, and purchase intent of plain, Italian, and Cajun pita chips containing 6.9% w/w ECP. The emotions elicited from tasting influenced the overall liking, and attribute liking, satisfaction, and enthusiasm were critical in predicting purchase intent.
Article
Food Science & Technology
Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea, Jeremy J. Cottrell
Summary: This research aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. The study used qualitative focus group discussions and quantitative blind sensory tasting to determine consumer perceptions and preferences. It also examined the relationship between compositional and textural elements and overall liking of yogurt products.
Article
Food Science & Technology
Chetan Sharma, Marianne Swaney-Stueve, Edgar Chambers, Sastry S. Jayanty, Martin J. Talavera
Summary: The findings of this study provide insights into the type and effectiveness of information generated by open-ended questions in the context of food-related studies. Open-ended questions were tested for their questioning effect, information type, diversity of responses, and difficulty.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Food Science & Technology
Damir D. Torrico, Annu Mehta, Amalia Bernardes Borssato
Summary: Sensory evaluation is a comprehensive study that incorporates methodologies from different scientific disciplines. Currently, traditional sensory protocols are heavily employed in the industry and/or academia, but they have drawbacks such as physiological and psychological biases. New techniques, including the use of biometrics, virtual environments, and artificial smart senses, are being explored to better understand the complex nature of human perception to foods and beverages.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Review
Biochemical Research Methods
Chetan Sharma, Jonathan M. Deutsch
Summary: Wasted food is a major contributor to greenhouse gas emissions, and global efforts are being made to reduce waste and find alternative uses for surplus food. This opinion piece discusses the use of upcycling and biotechnology as potential solutions to the problem. Upcycling diverts food that would otherwise go to waste into higher uses, benefiting the environment and society. Biotechnology can help improve crop shelf life and meet cosmetic standards. However, there are obstacles in terms of food safety, technology, and consumer perception. Communication strategies and research on consumer perception are crucial for the acceptance of both upcycling and biotechnology solutions.
CURRENT OPINION IN BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Scott C. Hutchings, Yash Dixit, Mahmoud Al-Sarayreh, Damir D. Torrico, Carolina E. Realini, Sara R. Jaeger, Marlon M. Reis
Summary: This review critically evaluates the potential of social media research in sensory-consumer science, highlighting its advantages and disadvantages. The findings suggest that social media approaches face challenges in controlling participant biases and maintaining measurement precision, but they also offer advantages such as the ability to study trends over time and access cross-cultural insights.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Behannis Mena, Damir Dennis Torrico, Scott Hutchings, Minh Ha, Hollis Ashman, Robyn D. Warner
Summary: Sensorial perceptions change with age, and biometrics analysis can be used to explore unconscious consumer responses. This study investigated the effects of consumer age on facial expression responses during consumption of beef patties with different textures and tastes. Younger people showed higher intensity of positive emotions and lower intensity of neutral and negative emotions compared to older people. The addition of sauce had a greater impact on facial expression responses in younger consumers than older consumers. FaceReaderTM successfully differentiated between the unconscious responses of younger and older consumers.
Article
Food Science & Technology
Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan
Summary: The effects of adding soy protein isolate and egg white protein to cassava-banana gluten-free pasta were examined. Both proteins decreased starch digestibility, increased protein digestibility, and improved the balance of amino acid profiles. Additionally, soy protein isolate enhanced the total phenolic content and antioxidant capacity of the pasta, while egg white protein showed better customer acceptance and purchase intent.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Editorial Material
Chemistry, Analytical
Claudia Gonzalez Viejo, Damir D. Torrico, Sigfredo Fuentes
Article
Green & Sustainable Science & Technology
Damir D. Torrico, Xin Nie, Damselina Lukito, Santanu Deb-Choudhury, Scott C. Hutchings, Carolina E. Realini
Summary: This study investigates consumers' perceptions, emotions, and acceptability of selected edible New Zealand native plants. A survey-type methodology was used to recruit 100 participants of diverse backgrounds to answer questions regarding specific plants and edible native plants in general. Results show varying levels of familiarity with the plants and positive intentions to consume native plants in the future. The study provides insights into consumer attitudes and highlights the potential for these food ingredients in mainstream diets.
Review
Food Science & Technology
Lei Cong, Siqiao Luan, Erin Young, Miranda Mirosa, Phil Bremer, Damir D. Torrico
Summary: A challenge in social marketing studies is the biases in consumers' self-reported responses. To address this concern, biometric techniques have been developed to obtain data from consumers' implicit and non-verbal responses. A systematic review of the literature was conducted to explore the role of biometric applications in agri-food marketing. The findings suggest that biometric techniques are expanding in this field, benefiting both academia and industry.
Article
Food Science & Technology
Annu Mehta, Luca Serventi, Lokesh Kumar, Damir Dennis Torrico
Summary: With the increasing demand for sustainable practices, the food industry is adopting circular economy approaches, such as recycling SCOBY to create value-added products. However, consumer acceptance of these novel products is uncertain. This study examined consumer attitudes towards SCOBY ice cream and its impact on their intention to consume it, finding that attitudes, subjective norms, and emotions significantly predicted intention, and intention significantly predicted behavior. The model accounted for 21.7% of the variance in behavior and 57.4% of the variance in intention. These findings can inform marketing strategies for waste-to-value-added products like SCOBY ice cream.
Article
Agriculture, Multidisciplinary
Mishika Thakur, Chetan Sharma, Annu Mehta, Damir D. Torrico
Summary: This research studied the effect of health claims on the acceptability, emotional responses, and purchase decisions of protein bars. The results showed that taste had a greater influence on acceptability than health claims, but there were slight effects of health claims on consumers' emotional responses.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2022)
