Little is known about how we perceive the size and shape of objects in far peripheral vision. Observations made during an artistic study of visual space suggest that objects appear smaller and compressed in the periphery compared with central vision. To test this, we conducted three experiments. In Experiment 1, we asked participants to draw how a set of peripheral discs appeared when viewed peripherally without time or eye movement constraints. In Experiment 2, we used the method of constant stimuli to measure when a briefly presented peripheral stimulus appeared bigger or smaller compared with a central fixated one. In Experiment 3, we measured how accurate participants were in discriminating shapes presented briefly in the periphery. In Experiment 1, the peripheral discs were reported as appearing significantly smaller than the central disc, and as having an elliptical or polygonal contour. In Experiment 2, participants judged the size of peripheral discs as being significantly smaller when compared with the central disc across most of the peripheral field, and in Experiment 3, participants were quite accurate in reporting the shape of the peripheral object, except in the far periphery. Our results show that objects in the visual periphery are perceived as diminished in size when presented for long and brief exposures, suggesting diminution is an intrinsic feature of the structure of the visual space. Shape distortions, however, are reported only with longer exposures.

Which is the most accurate way to depict space in our visual field? Linear perspective, a form of geometrical perspective, has traditionally been regarded as the correct method of depicting visual space. But artists have often found it is limited in the angle of view it can depict; wide-angle scenes require uncomfortably close picture viewing distances or impractical degrees of enlargement to be seen properly. Other forms of geometrical perspective, such as fisheye projections, can represent wider views but typically produce pictures in which objects appear distorted. In this study we created an artistic rendering of a hemispherical visual space that encompassed the full visual field. We compared it to a number of geometrical perspective projections of the same space by asking participants to rate which best matched their visual experience. We found the artistic rendering performed significantly better than the geometrically generated projections.

Measuring the relationship between stress, mood and tourism in natural settings is problematic in terms of the ability to undertake detailed, systematic and accurate monitoring. This paper presents the results of a preliminary investigation into the use of an immersive simulated tourism environment to measure tourisms' potential to alleviate physiological and psychological stress and enhance mood. The objectives of the study were to record and analyse participants' heart-rate data before, during and after three experiences (workplace setting, TV-watching setting and simulated tourism setting) and to undertake completion of mood questionnaires before and after each of these three experiences, allowing comparative pre-and post-mood analysis. Qualitative data was also gathered from the participants about these three experiences, in particular the simulated tourism environment. The preliminary results demonstrate that PEL effectively creates a simulated tourism environment which can be used for measuring stress and mood as signifiers of hedonic wellbeing.

In food safety research focused on consumers in the domestic setting or on food handlers in the industry, technologic advancements have improved the rigor of research findings, reduced research biases, simplified data collection methods, and enhanced the delivery of food safety education and training. Use of online surveys can save time over use of paper-based surveys because data entry is eliminated and data analysis can be simplified (44). The cost, availability, and portability of surveillance equipment has enabled covert observational research on consumer food safety practices in domestic environments (34, 81) and on food handlers in industry settings (20,36,37).New technologies also afford many new opportunities to interact with target audiences. These evolving technologies are changing the way in which computer screens are used and could allow the food industry and researchers to create new and stimulating experiences that benefit study areas such as food safety behaviors, cognition, and training.Advancements in technology have allowed food safety researchers and user-centered design researchers to join forces to explore novel techniques that can be utilized to enhance food safety training and research opportunities. The aim of this article is to explore alternative approaches such as biometric and virtual or augmented reality technologies that can be utilized by food safety researchers to enhance understanding of food safety practices, increase industry insight into food safety behaviors, and present opportunities to optimize food safety education prospects. This article provides an overview of several physiological and psychological technologies that can be used in simulated environments, with applied user testing, in product development, and in behavioral analysis research.

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