关于
About
活动
Activity
教学
Teaching
2025 / 11 / 26
2025年11月26日上午，本实验室成员一行前往上海应用技术大学香料香精技术与工程学院开展学习交流活动，了解调香领域的发展趋势与前沿研究，近距离感受气味科学的独特魅力。
活动中，冯涛教授围绕嗅觉领域的前沿动态与 AI 调香的发展路径展开深入解读，层层递进地剖析了气味科学与人工智能交叉融合的核心技术与应用前景，为在场成员提供了嗅觉研究的不同视角。
分享结束后，在冯涛教授研究生的带领下，大家走进了嗅觉实验工作室。现场近距离参观了两款用于气味成分分析的核心器械，直观感受了气味检测技术的精准性与专业性。并嗅闻了一些特别的气味源，体验到了趣味十足的试香环节——通过拆解草莓气味构成的核心成分，将滴有芳樟醇、叶醇、呋喃酮、丁酸乙醇、己酸等不同气味源的试香纸按照一定顺序排列进行扇闻，成功构成了接近完整草莓的气味体验，真实感受到多种单一成分如何协同作用。
此次交流不仅让实验室成员深入了解了嗅觉研究的前沿技术与应用场景，也拓展了大家在跨学科领域探索创新的方向。未来，实验室将持续加强与相关领域高校的学术交流，推动多学科融合发展，在创新研究道路上稳步前行。
· On the morning of November 26, 2025, members of our laboratory visited the School of Flavor and Fragrance Technology and Engineering at Shanghai University of Applied Science for a learning exchange activity. The visit aimed to explore development trends and cutting-edge research in the field of fragrance formulation while experiencing the unique charm of olfactory science up close.
· During the event, Professor Feng Tao delivered an in-depth interpretation of cutting-edge developments in olfaction and the evolution of AI-driven fragrance formulation. He systematically analyzed the core technologies and application prospects at the intersection of odor science and artificial intelligence, offering attendees fresh perspectives on olfactory research.
· Following the presentation, guided by Professor Feng Tao's graduate students, the group entered the olfactory laboratory. They observed two core instruments used for scent component analysis up close, gaining firsthand insight into the precision and professionalism of odor detection technology. Participants also experienced a fascinating scent-testing session by sampling unique odor sources. · · · Through deconstructing the core components of strawberry scent, they arranged scent strips infused with linalool, geraniol, furanone, ethyl butyrate, hexanoic acid, and other compounds in a specific sequence. By fanning these strips in sequence, they successfully recreated an experience approximating the full strawberry aroma, gaining a tangible understanding of how multiple individual components synergize.
· This exchange not only deepened the lab members' understanding of cutting-edge olfactory research technologies and their practical applications but also broadened their horizons for exploring innovation across interdisciplinary fields. Moving forward, the laboratory will continue to strengthen academic exchanges with universities in related fields, promote multidisciplinary integration, and steadily advance along the path of innovative research.
2025 / 09 / 05
2025WDCC以“设计+”为主题，于9月在上海举办。大会聚焦“人工智能与可持续”双核驱动，通过“设计寰宇”、“城市艺术季”等六大板块，链接全球资源，旨在推动产业创新与城市发展，提升上海设计之都的影响力。
东华大学作为核心策展方，打造了“时尚设计”与“人工智能”主题展区，集中展示其在智能可穿戴、可持续材料等前沿领域的创新设计成果。
我们团队在展会中带来了多模态HCI创新作品，融合了VR交互、数字嗅觉与智能可穿戴设计，展示了跨感官融合的未来体验，受到了广泛关注。
2025 WDCC
The 2025 WDCC was held in September in Shanghai under the "Design+" theme. Focusing on AI and sustainability, the event connected global resources through six sections to advance urban design innovation.
Donghua University's Participation
As a core curator, Donghua University featured dedicated "Fashion Design" and "AI" zones, showcasing its innovations in smart wearables and sustainable materials.
Our Team's Contribution
We presented multimodal HCI works integrating VR interaction, digital scent and smart wearables. The cross-sensory demonstrations attracted significant attention.
2025 / 04 /28
2025年ACM CHI（人机交互国际会议）于2025年4月26日至5月1日在日本横滨举办。该会议是人机交互领域的顶级学术会议，被中国计算机学会列为A类推荐，旨在探讨人与计算技术交互的前沿研究，涵盖新型交互方式、用户体验、可视分析等多个方向。会议论文录用率约为24.9%，具有很高的学术影响力。
-我们团队的研究成果入选了本次会议，并在会上展示了融合可食用嗅觉设计与VR手势交互的创新研究。这项工作探索了多感官融合的交互新范式，为拓展人机交互边界提供了新的可能性。
About ACM CHI 2025
The ACM CHI 2025 conference was held in Yokohama, Japan. As the premier academic conference in human-computer interaction, it showcases cutting-edge research across interactive technologies, user experience, and visual analytics, with an acceptance rate of 24.9%.
Our Participation
Our team presented novel research integrating edible olfactory design with VR gesture interaction, exploring new paradigms for multisensory convergence in HCI.