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Flavour Perception: From Theory to Applications

  • Department of Experimental Psychology 9 South Parks Road Oxford, OX1 3UB United Kingdom (map)

Registration for this event closes on Monday 28th March at 12pm

Flavour Perception – from Theory to Applications

In daily morning coffee and festival feast, flavour perception is essential from fundamental survival to pleasant experience. In this workshop, four talks from different disciplines – philosophy, psychology, technology, and food sciences – provide our current understanding of how information from different senses (including vision, audition, touch, smell and taste) contributes to our flavour perception. Practitioners including chiefs and wine experts will demonstrate how the knowledge can be applied to enhance daily drinking and dining experience in a wine-tasting event and a 3-course dinner.


Prof. Barry Smith (University of London): “Flavour Experiences: Putting it all Together”

Prof. Charles Spence (University of Oxford): “Multisensory Binding in Flavour Perception”

Dr. Marianna Obrist (University of Sussex): “The ‘Flavour’ of Things to Come in Human-Computer Interaction”

Dr. Jordi Ballester-Perez (Université de Bourgogne, France): “Effect of Culture and Expertise on Wine Tasting”


Jozef Youssef, Charles Michel

Wine-tasting organiser:

Janice Wang

Ticket price includes talks, lunch, wine tasting, and dinner.

Talks and Wine tasting will be held at:

Department of Experimental Psychology
University of Oxford, 9 South Parks Road, Oxford, OX1 3UD, UK

Dinner will be held at:

Somerville College, Woodstock Road, Oxford, OX2 6HDWHEN

Monday, 4 April 2016 from 09:00 to 21:00 (BST)


University of Oxford - Department of Experimental Psychology 9 South Parks Road, Oxford OX1 3UD, United Kingdom


Earlier Event: March 6
Crossmodalism Gathering #4
Later Event: April 17
Crossmodalism Gathering #5