Spence has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. He has published more than 850 articles and edited or authored 10 academic volumes including, in 2014, “The perfect meal,” and the recent best-seller “Gastrophysics: The new science of eating” (2017; Penguin Viking).
Much of Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, perfumers, and the food and beverage, and flavor and fragrance industries. Prof. Spence has also worked extensively to answer the question of how technology will transform our dining experiences in the future.
Prof. Spence’s Frontiers of Science lecture is entitled: “Neuroscience-Inspired Multisensory Design in the Cosmetics Sector.”
More info: www.scconline.org