معرفی
Johan Swahn serves as Senior Lecturer at Örebro University's School of Hospitality, Culinary Arts and Meal Science, where he leads the Sense Lab investigating future sensory dining experiences. His work integrates culinary arts, food science, and consumer behavior through innovative crossmodal research.
Swahn's research centers on sensory marketing and crossmodal perception, particularly how sound influences taste. He explores virtual reality dining, sensory evaluation of robot-cultivated foods, and semantic models for food description, with applications for enhancing eating experiences among diverse populations including the elderly. His methodology combines culinary panels, neurogastronomy, and consumer behavior analysis.
Analysis of his 2010-2025 publications reveals consistent focus on sound-taste interactions (bread salinity perception, music effects on liking) and technology-mediated dining (VR, robotics). The work bridges food science with cognitive psychology, demonstrating practical applications in retail marketing and healthier eating interventions through sensory manipulation.
Scientific Awards:
- No awards mentioned in source material
While no student advisees are listed, Swahn's active projects (Aquafresh with SLU, Sensory Hacking, TV-series/snack studies) indicate ongoing grant-funded collaborations. His research methodology often involves interdisciplinary teams from agricultural sciences and food technology sectors.
Swahn directs the Sense Lab, which specializes in experimental sensory research including virtual reality dining environments, robotic food production evaluation, and crossmodal perception studies. The lab's current work focuses on practical applications for food industry innovation and elderly care nutrition enhancement.
