Comunicazione sensoriale

This research project aims to develop a multisensory meta-language for the field of food design by adopting the methodology of Data and Information Visualization. Through a collection of case studies, a novel visual code that references the human sense of smell was proposed as a new design tool for effectively communicating food organoleptic properties. The main objective was to devise a set of sensory maps capable of interpreting and synthesizing complex information derived from sensory analysis, thereby facilitating clear communication between sensory experts, businesses, and consumers. Furthermore, this study highlights the potential and benefits of integrating the disciplines of Communication Design and Neurosensory Science, identifying new areas of development for the redesign of human olfactory experiences. The aroma, not perceptible through the web, and generally not even through catalogs, labels, and printed media, reveals itself through graphics, still evoking emotions and achieving the goal of immediate, intriguing, and engaging communication. In short, it is suitable for modern times where sight reigns supreme in connecting us to the world. By combining sensory sciences with graphics, everything can become a game and be useful in approaching clients in a new, engaging, and enriching way, both during events and in negotiations, which are increasingly conducted remotely today through two screens, and tomorrow using immersive reality.