MULTISENSORY TASTE PERCEPTION MODULES
Food provides a multimodal stimulus; it excites more than one sensory system. During the process of eating, all of the five senses are used. With our far senses vision and […]
SOUND DESIGN: USING BRAIN SCIENCE TO ENHANCE AUDITORY & MULTISENSORY PRODUCT & BRAND DEVELOPMENT
Professor Charles Spence, author of ‘Sound Design: Using Brain Science to Enhance Auditory & Multisensory Product & Brand Development’ is the head of the Crossmodal Research Laboratory based at the Department of Experimental […]
DEFINING GASTROPHYSICS
As part of our ‘The Chef & The Scientist’ campaign Kitchen Theory are committed to sharing our findings and research with the public, our intention is to raise awareness towards and inspire […]