Connecting the Senses: In this episode, we chat with Charles Spence, head of Oxford's Crossmodal Research Lab, about the fascinating world of crossmodal associations. Why does citron smell fast? Can writing outdoors shape our thoughts? Does music curb sweet cravings? We also explore why some sensory associations seem to be missing. For the full experience, enjoy the subtle scent of bay leaves while you listen!

Join Michael Bom Frost, from the University of Copenhagen, as he explores the path to sustainable eating. Delve into topics like vertical farming, lab-grown meat, and consumer acceptance of new foods. Discover how blending tradition with innovation can shape a more eco-friendly future. (For comments on social media use #atasteofsustainability.)

Garmt Dijksterhuis, sensory scientist from the Maastricht University in the Netherlands (his new book just came out this month!), talks about the major challenges for the science of food-related behaviour and perception.

Why do we know so little about …

• how to bridge the intention-behaviour gap?
• how to enhance acceptance of novel foods (e.g. plant-based foods)?
• about consumers of a lower socio-economic position?

Kathrin Ohla, scientist at dsm-firmenich, was skeptical when she was asked to investigate whether fragrances could enhance focus and concentration. Nevertheless, the results convinced her. Fragrances can indeed boost mental performance. In this interview, she takes us along the research process and explains how – with the right method – even more fragrances could be found that alter our mental states in a desired way.

When contemplating creativity, most people envision a painting, a composition, or something else that engages the eyes & ears. This leaves out an entire realm - the world of the chemical senses. Janice Wang, an associate professor at the Univ. of Copenhagen, is determined to change that. She explores how chemosensory creativity can be investigated & trained.