Multi-Sensory Perception of Flavour: Enhancing Taste through the Senses

03 Jun 2026
The Flavour and Colour Lab
3rd June Session 3: Multi-Sensory Design: Enhancing Taste through the Senses

Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together. Bringing flavour psychology to life through live multi-sensory demonstrations, this session shows how brands can design immersive food experiences that amplify flavour, emotion and memorability — turning eating into a powerful commercial differentiator.

Chairperson
Rachel Edwards Stuart
Rachel Edwards Stuart, Food and Flavour Scientist, and Lecturer - CCC Westminster
Speakers
Charles Spence
Charles Spence, Professor of Experimental Psychology - University of Oxford
Jozef Youssef
Jozef Youssef, Chef, Sensory Experience Designer, Founder - Kitchen Theory