Activities in the "Campus of the Senses"

Our sensory perception cannot only improve our quality of life, it can also save lives in some situations. If senses such as smell and taste are lost, many perceptual processes that help us recognize spoiled food or a source of fire, for example, are also suspended. Digital systems can help people to be more aware of their environment, as well as possible dangers and risks, and to react better to them. The technical challenge, however, lies in the mechanical recording and interpretation of human sensory perceptions and their transformation into the digital world. The »Campus of the Senses« deals precisely with these topics.


Tracking the whisky

Deciphering aroma and taste is the complex task that scientists from the Fraunhofer Institutes IVV and IIS are facing in the »Campus of the Senses «. The research subject is whisky, known for its diversity, richness of variety and complexity.  The aim is to make the smell and taste machine-measurable and to transfer them into digital concepts. If successful, industrial processes can be supported and, for example, off-flavors can be detected and avoided in time during flavor prediction.  



Smoke detectors are often not installed in the most dangerous areas of a home, such as the kitchen. The technology is still unable to distinguish whether the cutlet in the pan is burnt or the kitchen curtain has just been caught in the gas flame. Currently, the vast majority of warning devices do not detect the various gases in their different concentrations. In the »Campus of the Senses «, the Fraunhofer Institute IIS and IVV are working on a solution. They want to use technical sensors and AI-based evaluation to increase the safety of living.