Rua Agostinho de Campos 369, 4200 - 171 Porto, Portugal
SIENDO – Lisbon, Portugal 2019
Siendo Art of Being Aromatherapy Neuroexperience

Using therapeutic grade essential oils and Neurofeedback technology, we tasted, smelled and diffused a selection of pure therapeutic grade essential oils to clearly see which areas of our brain activates in response to different aromas.

This experience imprinted a clear picture of which essential oil is best for you to enhance your memory, release trauma and balance your emotions! It is a sensory experience for you to better understand the power and the effect of scent in you.

With this in mind we intended to create a new kind of immersive event where the guests would interact with the oils in two different ways: the classical way of smelling it and the new way of perceiving their brain reaction to the essential oils in real-time. Through this technique the guests would leave the event with 3 different cues of the oil they like the most: a smell cue, a visual cue and an auditory cue, being the last two cues real-time reflections of their brain reaction to the essential oils.

Technically we used an EEG (electroencephalogram) Interaxon Muse and a proprietary application developed by the MuArts team to acquire, process, and translate the brain data into generative audio-visual patters.

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Siendo Art of Being Neurofeedbak Gastronaut Experience with the chef Francisco Basílio.

Using Ayurvedic Cuisine and Neurofeedback technology, we tasted, smelled and understood a selection of Ayurvedic Flavors too clearly see which areas of our brain are more activated in response to different flavors.

This experience allowed to understand which flavor and events are more coneccet to your Ayurvedic Dosha. It is a immersive sensorial experience for you to better understand the power and the effect of the Ayurvedic Medicine in you.

With this in mind we intended to create a new kind of immersive event where the guests would interact with the food in two different ways: the classical way of tasting it and the new way of perceiving their brain reaction to the different foods in real-time. Through this technique the guests would leave the event with 4 different cues of the taste they like the most: a smell cue, a taste cue, visual cue and an auditory cue, being the last two cues real-time reflections of their brain reaction to the essential oils.

Technically we will used an EEG (electroencephalogram) Interaxon Muse and a proprietary application developed by the MuArts team to acquire, process, and translate the brain data into generative audio-visual patters.

Website