MUSAE:艺术与技术相结合,应对食品和健康方面的挑战。

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Aoife O'Gorman, McMahon Lauryn, Tatiana Efremenko, Marita Canina, Petia Ivanova Redava, Luis Eloy Puig, Angelo Cangelosi, Francesco Ferro, Francesco Dellino, Ramona Van Gansbeke, Maria Bulgheroni, Kosta Jovanovic, Lorraine Brennan
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引用次数: 0

摘要

我们迫切需要改变目前的粮食系统,以改善人口健康/福祉和地球健康。为了实现这一目标,我们面临着许多挑战。艺术家具有与生俱来的能力,能够运用想象力来设想未来的需求并解决问题,他们是这一变革中的关键群体。MUSAE 项目将艺术家与不同学科的专家汇聚在一起,共同确定一种创新模式,将艺术合作融入(欧洲)数字创新中心(E-DIHs)。他们将采用 "设计未来艺术驱动"(DFA)方法,使艺术家和一系列从事食品生产和销售的公司能够开发创新产品和服务,解决食品系统中的关键问题。MUSAE 将开展两个驻留项目,涉及 23 名艺术家和 11 家中小企业,他们将利用人工智能、可穿戴设备和机器人三大技术,设想未来社会需求和技术应用的情景,并开发未来驱动的原型,从而在食品领域开辟新的市场和创新。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
MUSAE: Fusion of art and technology to address challenges in food and health.

There is an urgent need to transform our current food system to improve population health/wellbeing and planetary health. A number of challenges exist in order to achieve this. Artists, with their innate ability to use imagination to envision future needs and solve problems, represent a key group in this transformation. The project MUSAE brings together artists with experts from different disciplines to define an innovative model to integrate artistic collaboration in the (European) Digital innovation hubs (E-DIHs). They will employ the Design Futures Art-Driven (DFA) methods to enable artists and a range of companies involved in food production and distribution to develop innovative products and services that address key issues in the food system. MUSAE will run two residencies involving 23 artists and 11 SMEs working with three main technologies-Artificial Intelligence, Wearables and Robotics-to envision the future scenarios for societal needs and technology applications, as well as develop future-driven prototypes, thus opening new markets and innovations in the area of food.

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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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