Research Project: Kuar-Sdr:Kullanıcı Odaklı Tasarım İçin Doktoralı Araştırmacı Yetiştirilmesi
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Contributors
Funders
ID
TB.00428
Authors
Özcan, Oğuzhan
Faculty Member
Publications
Exploring users interested in 3D food printing and their attitudes: case of the employees of a kitchen appliance company
(Taylor and Francis inc, 2022) Kocaman, Yağmur; Ermiş Mert, Aslı; Özcan, Oğuzhan; N/A; Department of Sociology; Department of Media and Visual Arts; Graduate School of Social Sciences and Humanities; KUAR (KU Arçelik Research Center for Creative Industries); Yes; College of Social Sciences and Humanities; GRADUATE SCHOOL OF SOCIAL SCIENCES AND HUMANITIES; Research Center
3D Food Printing (3DFP) technology is expected to enter homes in the near future as a kitchen appliance. on the other hand, 3DFP is perceived as a non-domestic technology by potential users and domestic users' attitudes and everyday habits received less attention in previous 3DFP research. Exploring their perspective is needed to reflect their daily kitchen dynamics on the design process and discover possible new benefits situated in the home kitchen. on this basis, this study focuses on finding potential 3DFP users and explores their attitudes towards using 3DFP technology in their home kitchens through a two-stage study: First, we prioritized potential users based on their relationship with food through a questionnaire and found six factors that positively affect their attitude towards 3DFP: cooking every day, ordering food less than once a month, eating out at least a couple of times a month, having a mini oven, A multicooker, or a kettle, liking to try new foods, thinking that cooking is a fun activity. Second, we conducted semi-structured interviews with seven participants to discuss the possible benefits and drawbacks of 3DFP technology for their daily lives in the kitchen. Results revealed two new benefits that 3DFP at home may provide: risk-free cooking and cooking for self-improvement. We discuss the potential implications of these two benefits for design and HCI research focusing on how to facilitate automation and pleasurable aspects of cooking into future 3DFP devices.
Exploring users interested in 3D food printing and their attitudes: case of the employees of a kitchen appliance company
(Taylor and Francis , 2023) Özcan, Oğuzhan; Ermiş Mert, Aslı; Kocaman, Yağmur; Department of Sociology; Department of Media and Visual Arts; KUAR (KU Arçelik Research Center for Creative Industries); Graduate School of Social Sciences and Humanities; Yes; College of Social Sciences and Humanities; Research Center; GRADUATE SCHOOL OF SOCIAL SCIENCES AND HUMANITIES
3D Food Printing (3DFP) technology is expected to enter homes in the near future as a kitchen appliance. On the other hand, 3DFP is perceived as a non-domestic technology by potential users and domestic users’ attitudes and everyday habits received less attention in previous 3DFP research. Exploring their perspective is needed to reflect their daily kitchen dynamics on the design process and discover possible new benefits situated in the home kitchen. On this basis, this study focuses on finding potential 3DFP users and explores their attitudes towards using 3DFP technology in their home kitchens through a two-stage study: First, we prioritized potential users based on their relationship with food through a questionnaire and found six factors that positively affect their attitude towards 3DFP: cooking every day, ordering food less than once a month, eating out at least a couple of times a month, having a mini oven, a multicooker, or a kettle, liking to try new foods, thinking that cooking is a fun activity. Second, we conducted semi-structured interviews with seven participants to discuss the possible benefits and drawbacks of 3DFP technology for their daily lives in the kitchen. Results revealed two new benefits that 3DFP at home may provide: risk-free cooking and cooking for self-improvement. We discuss the potential implications of these two benefits for design and HCI research focusing on how to facilitate automation and pleasurable aspects of cooking into future 3DFP devices.
Pick your Foodiebuddy: travelers' reflection on a personal taste exploration gadget
(Association for Computing Machinery (ACM), 2025) Özcan, Oğuzhan; Kocaman, Yağmur; Kocaman, Yağmur; KUAR (KU Arçelik Research Center for Creative Industries); Yes; Research Center
Designing artifacts and interactions to influence everyday food interactions positively is gaining attention in the Human-Food Interaction (HFI) field. Prior HFI research has not yet deeply investigated the complex interactions among travelers in the context of eating while traveling, limiting the knowledge of how to design technologies for this setting. In response, we shift the perspective toward the travel context and reveal design opportunities through a study with 21 travelers. We designed “Foodiebuddy” as a research artifact - a personal mobile gadget that facilitates exploring new tastes - and organized eight walk, talk, and eat tours to investigate the experiential dynamics of eating while traveling. Our study yielded six insights and four design considerations for designing travel food technologies. Our work aspires to form an initial basis for designing artifacts for food exploration while traveling, paving the way for future HFI innovations.
