Charles Spence


Charles is Professor of Experimental Psychology at Somerville College, Oxford. He runs the Cross-Modal Research Laboratory, which studies how we perceive the world around us – in particular, how our brains process the information from each of our five senses to form the extraordinarily rich multisensory experiences that fill our daily lives.

He has a decade’s experience as a consultant to multinational companies – Unilever, Procter & Gamble, ICI, McDonalds, Starbucks et al – advising on multisensory design, packaging, branding and atmospherics. He has also worked with a number of stellar names, among them ground-breaking chefs Heston Blumenthal and Ferran Adrià, and recently lent his expertise to Paul Bocuse at his cookery school in France and the up-and-coming Charles Michel in Colombia.

The author of Gastrophysics: the New Science of Eating, Charles has published more than 500 articles in top-flight scientific journals. He is exploring the possibility of opening his own restaurant, research and development kitchen in London in the near future.