معرفی
Carlos Velasco is an Associate Professor in the Department of Marketing at BI Norwegian Business School, where he co-founded the Center for Multisensory Marketing. He holds a D.Phil. in Experimental Psychology from the University of Oxford and has established himself as a leading researcher at the intersection of psychology, marketing, and human-computer interaction.
His research focuses on multisensory experiences and their underlying principles, with particular attention to crossmodal correspondences between sensory modalities. His work spans diverse areas including digital dining, food technology, customer experience management, and the application of emerging technologies like AI, VR, and the Metaverse in sensory marketing. Velasco has published extensively in top journals across multiple disciplines including Food Quality and Preference, Journal of Retailing, Journal of Business Research, Psychology and Marketing, and International Journal of Human-Computer Studies.
His research reveals consistent patterns in how sensory inputs influence consumer behavior and product perception, particularly examining how visual elements, sounds, and shapes correspond with taste experiences. Velasco's work also explores the ethical dimensions of customer experience design in digital environments and investigates how cultural contexts shape multisensory food experiences globally.
Velasco has authored several influential books including Multisensory experiences: Where the senses meet technology (2020 and 2025, Oxford University Press), Digital dining: New innovations in food and technology (2025, Springer Nature), and the edited collection Multisensory packaging: Designing new product experiences (2019, Palgrave Macmillan).
- Serves on editorial boards of Food Quality and Preference
- Journal of Business Research
- Psychology and Marketing
- International Journal of Gastronomy and Food Science
- International Journal of Food Design
Currently, Velasco co-hosts the customer experience management podcast and collaborates with companies worldwide on topics including multisensory experiences, immersive technologies, Web3, food and drink, branding, and consumer research. His work bridges academic research with practical applications in marketing and product design.
