Professor Charles Spence

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Charles is passionate about the Future of Food and the Science of Dining

Charles, Professor of Experimental Psychology and Head of Oxford University's Crossmodal Research Laboratory, is a world-famous experimental psychologist with a specialisation in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997.

He now uses his deep knowledge of psychology and wealth of experience with the food industry to provide creative and fun keynote speeches around the psychology of eating and drinking.

Prof. Spence has published over 800 articles and edited or authored, 10 academic volumes including, in 2014, the Prose prize-winning “The perfect meal”, and the recent bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking).

Much of his work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, perfumiers, and the food and beverage, and flavour and fragrance industries. He has also worked extensively on the question of how technology will transform our dining experiences in the future.

Photo Source: Kitchen Theory


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"Visionary: Spence's research has serious implications for the way we eat."

- Telegraph.co.uk

Charles Spence, Conference Speakers

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