Research groups
Colleges
Tianyi Zhang
BSc (Hons, Sun Yat-sen University), MPhil (Cantab, Trust Scholar), GMBPsS
DPhil Candidate
Cross-modal perception applied in consumer psychology
I study the psychological processes behind how consumers construct and respond to sensory experiences — before, during, and increasingly, through technology-mediated consumption.
CURRENT RESEARCH FIELDS
- Sensory marketing theory
- AR and VR in combination with sensory cues
- Visual dynamism
- Large language models as a tool for sensory experience research
Teaching
- Contract Lecturer, Survey-Based Research Design for DPhil programs at Saïd Business School
- Teaching Assistant, Visual Search Practical, Department of Experimental Psychology
- Teaching Assistant, Social Psychology and Developmental Psychology Practicals, Department of Experimental Psychology
- Tutor, Psychology and Social Connection, Lady Margaret Hall
Visiting fellowships
- Visiting PhD Fellow, Department of Marketing, BI Norwegian Business School, Norway
- Visiting Research Associate, Smell and Taste Lab, Technische Universität Dresden, Germany
- Marketing Research Intern, Centre for Extra-Mural Studies, University of Cape Town, South Africa
Experiences
- Research Assistant, Future of Marketing Initiatives, Saïd Business School, University of Oxford
- Welfare Officer, Wolfson College, University of Oxford
- Oxford-Berlin Research Partnership Seed-Fund Project
- Undergraduate admission interviewer, Somerville College, University of Oxford
Key publications
Orthonasal olfactory influences on consumer food behaviour.
Journal article
Zhang T. and Spence C., (2023), Appetite, 190
Recent publications
What does sci-fi taste like? Metallic taste associated with the sound of the theremin
Journal article
Spence C. and Zhang T., (2026), Perception
diovisual Integration Enhances Customer Perception of Artisanal Bread Sounds.
Journal article
Zhang T. et al, (2025), Foods, 14
From Sensory Cues to Consumer Responses: A Theory on Sensory Marketing Design
Conference paper
Koh K. and Zhang T., (2025)
dvancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli.
Journal article
Wang G. et al, (2025), Food Chem, 482
When and Why Do Users Trust AI in the Kitchen? A Hybrid Modelling Approach to the Adoption of AI-Assisted Cooking
Journal article
Califano G. et al, (2025), International Journal of Human-Computer Interaction
Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities
Journal article
Zhang T. et al, (2025), Applied Research in Quality of Life
Multisensory contributions to skin-cosmetic product interactions.
Journal article
Spence C. and Zhang T., (2024), Int J Cosmet Sci, 46, 833 - 849
When and Why Do Users Trust AI in the Kitchen? A Hybrid Modelling Approach to the Adoption of AI-Assisted Cooking
Preprint
Califano G. et al, (2024)