معرفی
Qian Wang is an Associate Professor at the University of Copenhagen's Department of Food Science. Previously, he was a tenure-track assistant professor at Aarhus University (2018-2023) and held postdoctoral and research positions at the University of Oxford and MIT. Wang earned his PhD in Experimental Psychology from Oxford, MSc from MIT's Media Lab, and BSc in Computer Science from Caltech.
His interdisciplinary research examines how taste, smell, and multisensory interactions influence food perception and consumer behavior. Key focus areas include:
- Crossmodal sensory interactions (audio-visual-tactile influences on flavor)
- Digital interventions for sustainable food choices
- VR/AR applications in eating contexts
- Machine learning models of sensory perception
- Plant-based food acceptance strategies
Wang's recent publications (2024-2025) demonstrate strong focus on sustainable food systems, sensory perception mechanisms, digital tool applications, and cross-cultural consumer studies. Article keywords frequently include sensory evaluation, consumer behavior, sustainability, and technological innovation.
Awards include:
- Nils Foss Talent Prize (2019)
Wang leads interdisciplinary projects funded by international agencies and collaborates with academic, industry, and cultural partners to translate research into practical dietary interventions.
