Janice (Qian) Wang
Postdoctoral Research Associate
My research focuses on applied crossmodal corrrespondences between sound and flavour. Specifically, I am interested in how auditory stimuli can change the way we perceive food and drink.
In my former life, I trained at Le Cordon Bleu’s patisserie program and received a Level 3 Award through the Wine and Spirits Education Trust.
"Smooth operator": Music modulates the perceived creaminess, sweetness, and bitterness of chocolate.
Reinoso Carvalho F. et al, (2017), Appetite, 108, 383 - 390
Music to Make Your Mouth Water? Assessing the Potential Influence of Sour Music on Salivation.
Wang QJ. et al, (2017), Front Psychol, 8
The influence of soundscapes on the perception and evaluation of beers
Carvalho FR. et al, (2016), FOOD QUALITY AND PREFERENCE, 52, 32 - 41
"Turn Up the Taste": Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch.
Wang QJ. et al, (2016), Chem Senses, 41, 345 - 356
'Striking a Sour Note': Assessing the Influence of Consonant and Dissonant Music on Taste Perception.
Wang Q. and Spence C., (2016), Multisens Res, 29, 195 - 208