Tianyi Zhang
BSc (Hons, Sun Yat-sen University), MPhil (University of Cambridge), GMBPsS
DPhil Candidate
Cross-modal perception applied in consumer psychology
My research is centred around sensory experiences and consumer behavioural sciences.
Current research fields:
- Sensory marketing theory
- Augmented reality and sensory experiences
- Implied motion
- Music components and emotions
- Cosmetics and sensory experiences
Principle Supervisor
Prof Charles Spence, Professor of Experimental Psychology
Co-supervisors
Dr Rhonda Hadi, Associate Professor of Marketing at Oxford Saïd Business School
Dr Clea Desebrock, Lecturer at the University of Oxford
Teaching
Teaching Assistant, Visual Search Practical
Teaching Assistant, Social Psychology and Developmental Psychology Practicals
Tutors for undergraduate Research Assistants
Experiences
Research Assistant at Oxford Saïd Business School (Current)
Oxford-Berlin Research Partnership Seed-Fund Project
Visiting Researcher at Smell and Taste Lab, Technische Universität Dresden, Germany
Marketing Research Intern, Centre for Extra-Mural Studies, University of Cape Town
Undergraduate admission interviewer, Somerville Collge, University of Oxford
Recent publications
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Ready meals that look hot increase consumer’s willingness to pay for plant-based options
Journal article
Zhang T. et al, (2024), Food Quality and Preference
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Would you trust an AI chef? Examining what people think when AI becomes creative with food
Journal article
Califano G. et al, (2024), International Journal of Gastronomy and Food Science
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‘Hot stuff’: Food is More Desirable with Dynamic Food -Extrinsic Temperature Cues
Conference paper
Zhang T. et al, (2024)
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‘Hot stuff’: Making food more desirable with animated temperature cues
Journal article
Zhang T. et al, (2024), Food Quality and Preference, 120, 105233 - 105233
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Multisensory contributions to skin-cosmetic product interactions.
Journal article
Spence C. and Zhang T., (2024), Int J Cosmet Sci
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Orthonasal olfactory influences on consumer food behaviour.
Journal article
Zhang T. and Spence C., (2023), Appetite, 190