Charles Spence. University of Oxford

  • 2 min. read

Charles-Spence-colour-Kitchen-Theory-Copyright-Heloise-Faure-2015-7728-570x350Charles Spence calls for a new way of understanding how information is integrated across different sensory modalities its what Charles Spence calls for. As head of the Crossmodal Research Laboratory at Oxford University, he focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces and environments in the future; and on how examining the senses has major implications for the way in which we design everything from household products to mobile phones, and from the food we eat to the places in which we work and live. Co-Founder of Kitchen Theory and the prize-winning author (together with Dr. Betina Piqueras-Fiszman) of The Perfect Meal: The Multisensory Science of Food and Dining, a book in which he trackles all of the elements that contribute to the diner’s experience of a meal and investigates how each of the diner’s senses contributes to their overall multisensory experience. In 2016, he published an edited volume entitled: Multisensory flavor perception: From fundamental neuroscience through to the marketplace.

Suscribe to our newsletter
* indicates required