Abstract With the remarkable structural changes that many sectors of the industry are currently experiencing with the advent and introduction of new digital technologies and the push that they are receiving from assorted agendas concerning industrial developments – as those connected with digital transformation and the so-called Industry 5.0 – it sensible to think that different aspects concerning cooperative work will be subject to changes, especially when it comes to issues associated with the use and appropriation of digital technologies. In this contribution, we address the concept of awareness and how it has been impacted by the continuous process of digitalisation and digital transformation within the industry under a practice-centred computing perspective. The study is based on an in-depth interview study featuring 19 participants across 11 different-sized manufacturing companies from the metalworking industry and other related sectors. The data was transcribed and subjected to thematic analysis. Subsequently, we discuss how not only awareness, but also motivation and leadership in production systems have been continuously impacted by these structural changes, at times in a negative way. We elaborate on our findings and reflect upon how existing CSCW notions, as coordination mechanisms, common information spaces and articulation spaces can be used to inform the design of new technologies that could enhance awareness and mitigate potentially negative impacts. In particular, we extend the notion of articulation spaces to include the role of a group mediator, which has been found relevant to support cooperation in industrial settings undergoing digital transformation.

There has been recent criticism from researchers towards simple replication of traditional role models in the design of virtual agents and robots, and a call for new forms of interaction and communication with technology. By exploring the field of Human-Food interaction (HFI) – a sub-area of Human-Computer Interaction (HCI) which aims to investigate the diversity of ways people interact with food – we therefore specifically examine the design space of edible anthropomorphic virtual agents (EAVAs). To understand human-to-food interactive communication, we conducted an interview study with 19 participants, followed by a co-design workshop on the design of conversational agents for personified food. Based on the results, we implemented a prototype called FoodChattAR that employs augmented reality and chatbots to interact and communicate with food. Our evaluation with 21 participants shows that FoodChattAR turns eating into fun, while at the same time the food conveys relevant societal facts about itself. We contribute to the field of HCI by introducing EAVAs as a novel human-to-food interaction.

Although the number of influencers is increasing and being an influencer is one of the most frequently mentioned career aspirations of young people, we still know very little about influencers’ motivations and actual practices from the HCI perspective. Driven by the emerging field of Human-Food Interaction and novel phenomena on social media such as Finstas, ASMR, Mukbang and live streaming, we would like to highlight the significance of food influencers as influential content creators and their social media practices. We have conducted a qualitative interview study and analyzed over 1,500 posts of food content creators on Instagram, focusing on practices of content creation, photography, staging, posting, and use of technology. Based on our findings, we have derived a process model that outlines the practices of this rather small, but influential user group. We contribute to the field of HCI by outlining the practices of food influencers as influential content creators within the social media sphere to open up design spaces for interaction researchers and practitioners.