University of Lapland

About: University of Lapland is a education organization based out in Rovaniemi, Finland. It is known for research contribution in the topics: Arctic & Context (language use). The organization has 665 authors who have published 1870 publications receiving 39129 citations. The organization is also known as: University of Rovaniemi & Lapin yliopisto.

Towards Deeper Understanding of User Experience with Ubiquitous Computing Systems: Systematic Literature Review and Design Framework

Abstract: Over the past decades, a plethora of innovative ubiquitous computing (ubicomp) systems have been constructed. The acceptance of the systems, however, depends on how users experience them in real contexts. While many of the ubicomp research projects include some form of user study, there is no overview of how user experience (UX) is approached in ubicomp research. To this end, we conducted a systematic literature review of ubicomp UX studies. Our findings reveal that users‘experiences with ubicomp systems have often been investigated in rather lightweight ways, for example by addressing basic usability issues, collecting ratings by simple, predetermined scales, or producing descriptions of general experiences such as fun and trust. Based on the findings we argue that a deeper and more fine-grained understanding of user experience would help developing more successful ubicomp systems. We propose a ubicomp UX framework that can help design and evaluate ubicomp systems with a desirable set of target experiences.

HCI Outdoors: Understanding Human-Computer Interaction in Outdoor Recreation

Abstract: HCI in outdoor recreation is a growing research area. While papers investigating systems in specific domains, such as biking, climbing, or skiing, are beginning to appear, the broader community is just beginning to form. The community still seems to lack a cohesive agenda for advancing our understanding of this application domain. The goal of this workshop is to bring together individuals interested in HCI outdoors to review past work, build a unifying research agenda, share ongoing work, encourage collaboration, and make plans for future meetings. The workshop will result in a report containing a research agenda, extensive annotated bibliography, an article about this topic and plans for unifying the community at future meetings.

Simulating the roles of crevasse routing of surface water and basal friction on the surge evolution of Basin 3, Austfonna ice cap

Abstract: . The marine-terminating outlet in Basin 3, Austfonna ice cap, has been accelerating since the mid-1990s. Stepwise multi-annual acceleration associated with seasonal summer speed-up events was observed before the outlet entered the basin-wide surge in autumn 2012. We used multiple numerical models to explore hydrologic activation mechanisms for the surge behaviour. A continuum ice dynamic model was used to invert basal friction coefficient distributions using the control method and observed surface velocity data between April 2012 and July 2014. This has provided input to a discrete element model capable of simulating individual crevasses, with the aim of finding locations where meltwater entered the glacier during the summer and reached the bed. The possible flow paths of surface meltwater reaching the glacier bed as well as those of meltwater produced at the bed were calculated according to the gradient of the hydraulic potential. The inverted friction coefficients show the “unplugging” of the stagnant ice front and expansion of low-friction regions before the surge reached its peak velocity in January 2013. Crevasse distribution reflects the basal friction pattern to a high degree. The meltwater reaches the bed through the crevasses located above the margins of the subglacial valley and the basal melt that is generated mainly by frictional heating flows either to the fast-flowing units or potentially accumulates in an overdeepened region. Based on these results, the mechanisms facilitated by basal meltwater production, crevasse opening and the routing of meltwater to the bed are discussed for the surge in Basin 3.

Head mounted display design tool for simulating visual disabilities

Abstract: This paper describes the use of a head mounted display as a design tool to gain better understanding of the issues faced by visually impaired people. The Oculus Rift Head Mounted Display (HMD) was used to navigate through a virtual 3D city model whilst conducting wayfinding and target location tasks. In addition to the baseline of normal vision, we simulated visual disabilities (macular degeneration. cataracts, glaucoma and myopia), such that the user experienced them in first person. We evaluated the system with 14 design students, who found the system useful and helpful in understanding the challenges faced by the visually impaired. The method can be applied to the early design phases of architectural and space design, where 3D models are increasingly commonly used.

Texture-Modified Food for Dysphagic Patients: A Comprehensive Review.

Abstract: Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.