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Theses

Immersion pour une expérience de consommation en environnement maîtrisé par réalité virtuelle

Abstract : In the study of eating behavior, taking into account the context of consumption within the experimental framework ensures the capacity of the data collected to be generalized to human functioning in the real world. Through this thesis, we test the validity of the "virtual reality" tool to bring the consumer, through a sensorimotor activity in digital reconstruction of the consumption episode, to a behavior representative of his/her reality. To assess this tool, we refer to the consumer's state of presence, his/her sense of existence within the virtual environment (of being where he/she acts). We examine this virtual immersion, in, its form (perceptual enrichment of the context), its content (identification of the reality to reproduce), to the overall credibility of the consumption experience (integration of food into the virtual world). The results of six studies are presented here. Finally, virtual reality represents a valid methodological tool to recontextualize the experimental framework of "sensory and consumer" sciences. Despite its digital aspect, it brings a strong sense of presence, the "physical" illusion of a place, in a cross-modal interaction guided by the visual modality. This strong illusion leads it to the level of a physically reconstructed environment. On a more global vision, perceptual enrichment here ensures the immersion control into a specific episode of consumption. We also identify keys for reading the real context in the selection of the elements to implement. These key elements surrounding the consumption scenario will help to evoke what cannot be recreated. The integration of food into the virtual world raises new challenges, but this technology is constantly progressing. On a "physical" categorization of food, here we validate the integration of "non-deformable" solid foods, such as "cookies", into the virtual world, for an accurate tasting experience. However, virtual reality still deserves time for development, to be generalized to a wider food diversity. Thus, it will open up to new perspectives, such as re-establishing dialogue with the consumer, further upstream, in the design phases of food products.
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Submitted on : Friday, July 29, 2022 - 7:03:13 PM
Last modification on : Friday, August 5, 2022 - 2:41:13 PM

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  • HAL Id : tel-03740739, version 1

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Maëlle-Ahou Gouton. Immersion pour une expérience de consommation en environnement maîtrisé par réalité virtuelle. Alimentation et Nutrition. Université Paris-Saclay, 2022. Français. ⟨NNT : 2022UPASB005⟩. ⟨tel-03740739⟩

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