Professor Charles Spence runs Oxford University’s Crossmodal Research Laboratory a part of the Experimental Psychology department. He has been called ‘the food scientist changing the way we eat‘ by the Guardian.

Charles’s interests lie in applying the latest insights concerning the multisensory nature of human perception to the real world, in everything from the design of food and packaging, to car warning signals and handheld technologies. Professor Spence has worked with world famous chefs including Ferran Adria and Heston Blumenthal, as well as the Paul Bocuse cookery school in Lyon, to research and develop the sensory aspects of dining experiences.

Prof. Charles Spence is a consulting director at Kitchen Theory and works with Jozef Youssef on our numerous dining events, seminars and research topics.