Charles Spence:
Consumer Neuroscience
And Sensory Marketing

Professor Charles Spence (Oxford University) is an internationally renowned expert in consumer neuroscience and sensory marketing – things like how the environment affects moods, well-being and behaviour. He promises to teach us how interconnected our senses are, and about how neuroscience-inspired design for all the senses creates more innovative, more engaging and more memorable experiences.

About Charles

Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory based at Oxford University’s Department of Experimental Psychology. An internationally recognised expert in consumer neuroscience, sensory marketing, product development and innovation, neurogastronomy, neuroscience-inspired marketing and design, and consumer psychology, Charles is interested in how people perceive the world around them: in particular, how our brains process the information from each of our different senses to form the extraordinarily rich multisensory experiences that fill our daily lives.

Charles has lectured extensively around the world on the topics of consumer neuroscience and sensory marketing to a very wide range of companies and industries, including PepsiCo, Unilever, Twinings, Nestle, P&G, Mars, McDonalds, Starbucks, Givaudan, Firmenich, Takasago. He is increasingly asked to work with top restaurants, such as Heston Blumenthal’s The Fat Duck at Bray, Denis Martin’s Restaurant Denis Martin, Vevey, Switzerland, and The Paul Bocuse cookery school and restaurant, Lyon, France.

Charles has won a number of awards for his work, including the American Psychological Association’s Division of Experimental Psychology Young Investigator Award in Experimental Psychology: Applied in 2006 (with Christy Ho), The Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation, and – hilariously! – a 2008 ”Ig Nobel” for the article: ‘The role of auditory cues in modulating the perceived crispness and staleness of potato chips’, co-authored with M Zampini and published in the Journal of Sensory Science. 

Prof. Spence has published more than 600 peer-reviewed articles over the last decade on various aspects of neuroscience and design. His latest book is Spence, C., & Piqueras-Fiszman, B. The perfect meal: The multisensory science of food and dining (Oxford: Wiley-Blackwell, 2014)

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