Professor Charles Spence: The Psychology Of Food
Charles Spence is the head of the Crossmodal Research Laboratory at Oxford University. He is interested in how people perceive the world around them. In particular, how our brains manage to process the information from each of our different senses (such as smell, taste, sight, hearing, and touch) to form the extraordinarily rich multi-sensory experiences that fill our daily lives. His research focuses on how a better understanding of the human mind will lead to the better design of multi-sensory foods, products, interfaces, and environments in the future.
Over the years, Charles has consulted for a number of multinational companies advising on various aspects of multi-sensory design, packaging, and branding. Perhaps most famously, Charles worked with Heston Blumenthal, chef of The Fat Duck restaurant on his multi-sensory food experiences, not to mention the 2008 IG Nobel prize for nutrition, for his groundbreaking work on the ‘sonic crisp’.
Find Charles' book: https://amzn.to/2jJZpWh
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