As noted for the first workshop, there is a growing interest in the context of Human-Food Interaction to capitalize on multisensory interactions in order to enhance our food- and drink- related experiences. This, perhaps, should not come as a surprise, given that flavour, for example, is the product of the integration of, at least, gustatory and olfactory, and can be influenced by all our senses. Variables such as food/drink colour, shape, texture, sound, and so on can all influence our perception and enjoyment of our eating and drinking experiences, something that new technologies can capitalize on in order to “hack” food experiences.

We are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food experiences) in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. Therefore, we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed.