Advisory Board

Member of Advisory Board

Professor Charles Spence, PhD.
Department of Experimental Psychology, Oxford University, England.

Professor Charles Spence is a world-famous experimental psychologist with a specialization 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. Prof. Spence has published over 1,000 academic articles and edited or authored, 15 books including, in 2014, the Prose prize-winning “The perfect meal”, and the international bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking) – winner of the 2019Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie. His latest book Sensehacking was published in 2021. Much of Prof. Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumiers, and the food and beverage, and flavour and fragrance industries. Prof. Spence has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future.

Member of Advisory Board

Professor Robert J. Harrington, PhD.
School of Hospitality Business Management, Washington State University.

Dr. Harrington is the Ivar B. Haglund Chair in Hospitality Business Management and the Director for the School of Hospitality Business Management at Washington State University.  Previously, he served as a faculty member at the University of Arkansas (Fayetteville), the University of Guelph, and was Dean of the Chef John Folse Culinary Institute at Nicholls State University.  His research and teaching interests include food & wine, food & beverage innovation, and food & beverage strategies.These interests stem from his PhD in Strategic Management and professional background as an executive chef.

Member of Advisory Board

Researcher María Mora, PhD.
Basque Culinary Center, BCCInnovation.

Dr. María Mora has B.S. degree in Human Nutrition and M.S. in Food Science and Technology. She is researcher at BCCInnovation, the Gastronomy Technological Center of Basque Culinary Center (Donostia-San Sebastián, Spain) where she usually works together with chefs, assessing consumers’ expectations and needs for product development. She specializes in sensory science studying the impact of food products on consumers’ response and also in new products development. Her Ph.D. was focused on the emotional response of consumers elicited by different food products, such as wine and beer, taking into consideration a real context of consumption.

chairman of the Advisory Board

Ass. Professor Anders Crichton-Fock, PhD. 
School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan, Örebro University.

Dr. Anders Crichton-Fock is assistant professor within the subject of Culinary Arts and Meal Science. With an interest in the meal in general and the sommelier’s crafts in particular, Anders presented his licentiate dissertation in 2004 ”The aesthetics of the sensory experience: the wine taster, in the borderland between art and science” in a collaboration between Örebro University and the Royal Institute of Technology. With a strong focus on tacit knowledge and communicating experience-based knowledge – as tool to better understand the meals of the future – Anders presented his doctoral dissertation in 2011 ”The working palate: the wine taster’s double grip, from analysis to experience ”at the Royal Institute of Technology (KTH) in Stockholm. Anders studies how analytical sensory approaches can be combined with analogical ones to develop novel methods that can be applied for future research for better understanding of consumers and the meal situations.

Member of Advisory Board

Professor Tuulia Hyötyläinen, PhD. 
School of Science and Technology, Örebro University.

Professor Hyötyläinen focus in the metabolomics research is at the comprehensive analysis of all metabolites in a studied biological system that can describe metabolic changes caused by disease, environmental, nutritional, or genetic factors in an organism. For this, the goal in my research has been the development of efficient, high-throughput methodologies for profiling of the biological samples, based on both more conventional chromatographic methods as well as in comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, ultra high performance liquid chromatography combined with various mass spectrometers. We have been developing both  non-targeted profiling methods in discovery studies, as well as for targeted analysis of specific compounds, with the goal for as comprehensive coverage of the metabolome as possible. Here, the major goal is the development of more reliable and sensitive methodologies, particularly for comprehensive profiling of complex samples. Identification of unknown compounds with the mass spectrometric tools is the main challenge in the research. For this, development of software tools for the treatment of MS data has been a key issue as manual identification of hundreds or even thousands of unknown compounds in large sample series is not a viable option.

Member of Advisory Board

MW Tim Hanni. 
President and Founder of Calyber LLC, Wine Business Education

Tim Hanni MW is a resident of Prescott, Arizona, and has over 50 years of experience in virtually every facet of the wine industry. He became the first American, along with Joel Butler, to earn the Master of Wine credential in 1990. Hanni is recognized as an innovator, researcher, renegade, and a crusader against wine snobbery. Hanni is a faculty member and teaches wine business course for Washington State University (Pullman, WA) and Linfield university (McMinnville, OR), and also consults for wineries and wine-related companies around the world. Hanni was dubbed “the wine anti-snob” by the Wall Street Journal for his pioneering work to eliminate wine myths and misunderstandings about wine so all wine consumers have a stronger voice and easier means to enjoy the wines they love. At the heart of this crusade is a quest to find the fundamental elements that shape our taste preferences, and to understand, embrace, and cultivate the interest of all wine consumers, not just a select few. Hanni is President and Founder of Calyber LLC, a company that has created the wine preferences assessment and provides guided selling technologies and training to wine retailers, restaurants and online wine sellers. Tim is also a professionally trained chef, and international consultant to the wine industry. He is the author of “Why You Like the Wines You Like; Changing the way the world thinks about wine.” This paradigm-changing book focuses on expanding wine enjoyment by understanding the factors that influence personal wine preferences.

Member of Advisory Board

Elin Aronsen Beis. 
President and Founder of Foodloopz

Elin is a food waste consultant with passion for sustainable food production and innovative solutions. Elin uses previous experiences in marketing, design, processes and project management, with a large portion of creativity, to help companies reach their goals regarding sustainable and smart business with food.

Member of Advisory Board

Professor Emeritus Ole G. Mouritsen, PhD.
Department of Food Science, University of Copenhagen

Professor Mouritsen, is a physicist and professor of gastrophysics and culinary food innovation at the University of Copenhagen. He has a background in physical chemistry, interfacial science, and membrane biophysics. He is the author of several scientific books and about 400 scientific papers and reports, in addition to being recipient of a number of prestigious science and science communication prizes, most recently the DuPont Nutrition & Health Science Medal for Excellence in Food Science (2016). In 2016 he was appointed Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries. He is currently president of the Danish Gastronomical Academy and director of the Danish national research- and communication center Taste for Life. In his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food and taste, Sushi: Food for The Eye, the Body, and the Soul(2009), Seaweeds: Edible, Available & Sustainable(2014),Umami: Unlocking the Secrets of the Fifth Taste(2014), Life – As a Matter of (2015), Mouthfeel: How Texture Makes Taste (2017), Octopuses, Squid,Cuttlefish: Seafood for Today and for the Future(2021), Tsukemono, Decoding the Art and Science of Japanese Pickling(2021),as well as the Danish books,Smagen af Jul (2015), Grønt med umami og velsmag: Håndværk, viden og opskrifter (2020). Currently he works on projects involving the gastrophysics of umami, foods from seaweeds and cephalopods,as well vegetables.