“飲食的新科學......味道透過鼻子傳到腦去"分析"，所以現行的超商等咖非杯設計"不佳"......”Professor Charles Spence, a food psychologist查爾斯·史賓塞是牛津大學實驗心理學教授，專攻多感官知覺和「美食物理學」 multisensory perception and "gastrophysics"。他研究視覺、聽覺、觸覺和嗅覺如何影響味覺感知和飲食行為，並與廚師和企業合作，以提升用餐體驗。

 

2017年3月25日

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......味道透過鼻子傳到腦去"分析"，所以現行的超商等咖非杯設計"不佳"......有興趣的讀者可進一步到YouTube，以Charles Spence Oxford,搜索，至少還有近十片的"研究-試驗"可看！

BBC Breakfast

 

2017年3月24日

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How does the type, colour or shape of your plate or bowl effect how your food taste? Does background music make food taste sweeter?

Professor Charles Spence, a food psychologist from the University of Oxford, explains with the help of a few jellybeans...

人工智慧概述

查爾斯·史賓塞是牛津大學實驗心理學教授，專攻多感官知覺和「美食物理學」。他研究視覺、聽覺、觸覺和嗅覺如何影響味覺感知和飲食行為，並與廚師和企業合作，以提升用餐體驗。

牛津大學

他的主要研究方向包括：

多感官設計：斯賓塞研究環境因素（例如餐具的重量、盤子的顏色或背景音樂）如何影響食物的味道。

聲波調味：他發現高音可以增強甜味，而低音可以凸顯苦味，這種技術無需改變食材即可改變味覺感知。

美食物理學：他創造了這個術語來描述“飲食的新科學”，該科學專注於影響我們對食物享受的認知和感官因素。

產業合作：史賓塞與各大公司合作，進行食品設計、包裝和品牌推廣，以改善消費者體驗。

出版品：他撰寫了超過1200篇學術論文和多本著作，包括科普讀物《胃物理學：飲食與感官駭客的新科學》。

他是牛津大學實驗心理學系跨模態研究實驗室的負責人。

AI Overview

Charles Spence is a 

professor of experimental psychology at the University of Oxford, specializing in multisensory perception and "gastrophysics". He studies how sight, sound, touch, and smell influence flavor perception and eating behavior, collaborating with chefs and companies to enhance dining experiences. 

Key aspects of his work include:

• Multisensory Design: Spence researches how environmental factors, such as the weight of cutlery, the color of a plate, or background music, affect the taste of food.
• Sonic Seasoning: He discovered that high-pitched sounds can enhance sweetness, while low-pitched sounds can bring out bitterness, a technique used to alter taste perceptions without changing ingredients.
• Gastrophysics: He coined this term to describe the "new science of eating," which focuses on the cognitive and sensory factors that influence our enjoyment of food.
• Industry Collaboration: Spence works with major companies on food design, packaging, and branding to improve the consumer experience.
• Publications: He has authored over 1,200 academic articles and several books, including the popular science book Gastrophysics: The New Science of Eating and Sensehacking. 

He is the head of the Crossmodal Research Laboratory at Oxford University's Department of Experimental Psychology.