One of Oxford University’s most renowned experimental psychologists, Charles Spence has teamed up with pioneering chef, Jozef Youssef and his project ‘Kitchen Theory’ in a bid to tackle world health issues. Combining Professor Spence’s multi-sensory research with Youssef’s research on gastronomy, the gastro-neophiles believe that they can help solve ever growing world health concerns.

Thanks to Youssef’s experimental kitchen, the pair have a growing knowledge of how humans understand, interact and relate to food – which they believe will allow them to guide people towards making more nutritious and sustainable choices.

Spence said, “Youssef and I firmly believe that gastronomy can help towards solving a number of world health issues through understanding food perceptions. As humans we have an almost synesthetic approach to food and taste associations; red is sweet and green is sour or bitter. We have used this as the basis for our research, and the results are delicious….