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This thesis explores haptics as an extended reality within an asymmetric collective activity. It centers on the following question: “Which haptic factors can be effectively mapped to information in order to support interaction and understanding ?”. To address this, a prototype haptic feedback system based on hydraulic pressure was developed; which will serve as an experimental platform to validate our hypotheses.
This work is part of the European AQUAFISH project, dedicated to the global fight against food waste of marine products. The goal is to design an asymmetric cooperative cooking game combining two interfaces: mobile devices (smartphones/tablets) for the theoretical approach and a virtual reality headset for the practical component. This research is co-supervised by LIUM (Computer Science Laboratory at the University of Le Mans) and LII (Interaction and Immersion Laboratory at ESIEA).