The Latest Science in Multi-Sensory Perception of Flavour

03 Jun 2026
The Flavour and Colour Lab
The Flavour and Colour Lab

Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together. Discover the latest science in multi-sensory perception and how brands can design experiences that elevate flavour and turn eating into something genuinely memorable.

  • Cross-modal perception: how sight, sound, texture, temperature and smell influence flavour
  • Integrating multi- sensory experiences to enhance product appeal, turning eating into a moment worth remembering
Speakers
Charles Spence
Charles Spence, Professor of Experimental Psychology - University of Oxford