Short presentation

My research investigates how the senses, particularly taste and smell, interact with the brain to shape flavour perception, food choice, and eating behaviour. I examine how psychological cues, environmental factors, and digital technologies influence what and how we eat, with the goal of understanding and guiding consumer behaviour towards healthier and more sustainable diets.

Drawing on neuroscience, psychology, computer science, and food science, I develop novel methodologies to study the chemical senses. These include the application of virtual and augmented reality to simulate eating contexts, machine learning to model flavour perception, and biometric measures to capture real-time physiological responses. A central focus is on crossmodal interactions: how input from one sense can alter perceptions in another, such as how auditory, visual, or tactile cues can modulate flavour intensity, quality, and preference.

My work also addresses applied challenges, including how digital tools, sensory design, and communication strategies can promote dietary change. Recent studies have investigated plant-based food acceptance, sensory cues that enhance product appeal, and the role of imagination and memory in shaping food enjoyment.

I have led and coordinated multi-partner, interdisciplinary projects funded by major national and international agencies, producing nearly 100 peer-reviewed publications and 5 book chapters. Through collaborations with academia, industry, and cultural institutions, my research aims to translate fundamental insights into practical interventions to enhance consumer well-being, support sustainable food systems, and expand the possibilities for human sensory experience.

I have a special professional interest in wine, and am the first and only Master of Wine residing in Denmark. 

CV

EDUCATION

2017                Doctor of Philosophy, Dept. of Experimental Psychology, University of Oxford, United Kingdom

                        Supervisor: Prof. Charles Spence

2013                Master of Science, Media Lab, Massachusetts Institute of Technology, USA

2008                Bachelor of Science, Dept of Computer Science, California Institute of Technology, USA

CURRENT EMPLOYMENT

2023 – present  Associate Professor. Dept. of Food Science, University of Copenhagen, Denmark

PREVIOUS EMPLOYMENT

2018 – 2023     Tenure-track assistant professor. Dept. of Food Science, Aarhus University, Denmark (2022: Concurrent appointment Center for Hybrid Intelligence, Dept. of Management)

2017 – 2018     Postdoctoral fellow. Dept. of Experimental Psychology, University of Oxford, UK

2013 – 2014     Research Specialist. Media Lab, Massachusetts Institute of Technology, USA

2008 – 2011     Software Development Engineer. Microsoft Corporation, USA