Professor Charles Spence 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. 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. Much of Prof. Spence’s 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. Prof. Spence has also worked extensively on the question of how technology will transform our dining experiences in the future.