People are increasingly purchasing (eg, food, clothes) and consuming (eg, movies, courses)
online where, traditionally, the sensory interaction has mostly been limited to visual, and to …

One of the brain’s key roles is to facilitate foraging and feeding. It is presumably no coincidence,
then, that the mouth is situated close to the brain in most animal species. However, the …

There is growing interest in the development of new technologies that capitalize on our
emerging understanding of the multisensory influences on flavor perception in order to enhance …

A growing body of empirical research now demonstrates that people associate different
basic tastes and taste words with specific packaging shapes. While it may be obvious that …

This research examines how consumers’ intentions to purchase food change depending on
the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three …

Consumers try to avoid temptation when exposed to appetizing foods by diverting their
attention away from their senses (eg, sight, smell, mouthfeel) and bodily states (eg, state of …

In recent years, a growing number of academic researchers, as well as many marketing and
design practitioners, have uncovered a variety of factors that would appear to enhance the …

This workshop aims to increase awareness of the different ways in which new technologies (eg
social media, virtual reality, digital, and neuroimaging technologies) can be used as …

A portion of food is usually considered as the norm for consumption. Due to the portion size
effect, people tend to eat more when they are served a larger, as opposed to a smaller, …

Taking into account how people value the healthiness and tastiness of food at both the
behavioral and brain levels may help to better understand and address overweight and obesity-…