From 2013 to 2016, I conducted scientific research at the Crossmodal Research Laboratory in Oxford, UK, mentored by Professor Charles Spence, who gave me the unconventional title of “Chef-in-Residence”.
My research has been focused on food aesthetics, trying to understand what our minds process as beautiful and meaningful food experiences to design better foods for markets, strategies for healthier and more sustainable consumption behaviours. These flavour perception studies are conducted at the lab, but also online, and in naturalistic dining events, in collaboration with artists, chefs and scientists from different backgrounds.
These manuscripts have been published in Journals such as Food Quality and Preference, Brain & Cognition, Appetite, Flavour Journal, Journal of Sensory Studies and Perception. Most of these papers have been published open-access, to make the ideas and procedures of the emerging science of Gastrophysics accessible to all.
Click here for the press coverage of this research (updated in 2015).