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    Charles Spence

    Professor, Crossmodal Research Laboratory, Oxford University

    Professor Charles Spence is a prize-winning experimental psychologist whose research lies at the interface between modernist cuisine and commercial food and beverage design. He has worked with many of the world’s largest food and beverage companies/brands and Michelin-starred chefs. Spence has published more than 550 articles and has authored and edited eight books. He is a passionate advocate of the application of the latest insights from experimental psychology and cognitive neuroscience to the design of better-tasting, more stimulating, more memorable and healthier food and drink experiences—an approach that comes under the banner of gastrophysics.

    Past Events

    Tuesday, Oct 14 2014

    Monday, Oct 13 2014

    4 PM

    Science isn’t all white lab coats and beakers: It’s everything that surrounds you. From the cocktail you ordered last night to the latest furniture... read more
    2 hours | Talk | Thorne Auditorium

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