Catherine Mondoa

Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method

In this paper, we explore personalized morphing food that enhances traditional food with new HCI capabilities, rather than replacing the chef and authentic ingredients (e.g., flour) with an autonomous machine and heterogeneous mixtures (e.g., gel). Thus, we contribute a unique transformation mechanism of kneaded and s…