Miguel Bruns is Assistent professor / program director TU/e Innovation Space. His design research project focuses on transforming the behaviour of users and artefacts through interactive materiality, i.e. the continuous interaction between user and artefact through programmable material qualities. He explores how to design for aesthetic qualities and particularly how shape change and haptic feed-forward subtly affect our bodily skills.
Food is a ‘living material’ that goes through a range of transformations from biological organism to the sensory and cultural experience of a family dinner. Inspired by new technologies (personalized food, internet-of-food or 3d food printing) we will envision radically different food systems that will change our interaction with food.