Work in Progress

A Consumer-Centred Sensory Vocabulary for Open-Food Innovation

Authors:

Khaled Bachour,

Nadia Pantidi,

Tom A. RoddenAuthors Info & Claims

DIS '16 Companion: Proceedings of the 2016 ACM Conference Companion Publication on Designing Interactive Systems

Pages 121 - 124

https://doi.org/10.1145/2908805.2909404

Published: 04 June 2016 Publication History

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Abstract

Through crowdsourcing and open innovation, product manufacturers are exploiting digital technologies to communicate with their consumers, drawing on the crowd to propose new products and designs. The food industry has struggled with adopting this model due to the lack of an effective language around the taste and texture of food. Existing sensory vocabularies are complex and target food professionals instead of consumers. To address this, we created a new consumer-centred sensory vocabulary aimed at underpinning future crowdsourcing platforms for open innovation in food manufacturing, with a focus on cake.

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Cited By

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Rizo ATárrega A(2023)The Meaning of Sensory and Consumer TerminologyFood Texturology: Measurement and Perception of Food Textural Properties10.1007/978-3-031-41900-3_7(143-154)Online publication date: 21-Dec-2023
https://doi.org/10.1007/978-3-031-41900-3_7
Isaev SJreissat MMakatsoris CBachour KMcCulloch JWagner C(2017)Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing2017 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE)10.1109/FUZZ-IEEE.2017.8015695(1-6)Online publication date: Jul-2017
https://doi.org/10.1109/FUZZ-IEEE.2017.8015695

Index Terms

A Consumer-Centred Sensory Vocabulary for Open-Food Innovation
1. Human-centered computing

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Information & Contributors

Information

Published In

DIS '16 Companion: Proceedings of the 2016 ACM Conference Companion Publication on Designing Interactive Systems

June 2016

194 pages

ISBN:9781450343152

DOI:10.1145/2908805

General Chair:
Marcus Foth
Queensland University of Technology
,
Program Chairs:
Wendy Ju
Stanford University
,
Ronald Schroeter
Queensland University of Technology
,
Stephen Viller
University of Queensland

Permission to make digital or hard copies of part or all of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for third-party components of this work must be honored. For all other uses, contact the Owner/Author.

Publisher

Association for Computing Machinery

New York, NY, United States

Publication History

Published: 04 June 2016

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Work in progress

Funding Sources

Engineering and Physical Sciences Research Council

Conference

DIS '16

Sponsor:

SIGCHI

DIS '16: Designing Interactive Systems Conference 2016

June 4 - 8, 2016

QLD, Brisbane, Australia

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DIS '16 Companion Paper Acceptance Rate 107 of 418 submissions, 26%;

Overall Acceptance Rate 1,158 of 4,684 submissions, 25%

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Cited By

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Rizo ATárrega A(2023)The Meaning of Sensory and Consumer TerminologyFood Texturology: Measurement and Perception of Food Textural Properties10.1007/978-3-031-41900-3_7(143-154)Online publication date: 21-Dec-2023
https://doi.org/10.1007/978-3-031-41900-3_7
Isaev SJreissat MMakatsoris CBachour KMcCulloch JWagner C(2017)Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing2017 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE)10.1109/FUZZ-IEEE.2017.8015695(1-6)Online publication date: Jul-2017
https://doi.org/10.1109/FUZZ-IEEE.2017.8015695

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Index Terms

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Information technology and open innovation

Open innovation in secondary software firms: an exploration of managers' perceptions of open source software

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