Professor Kia Nobre appointed new Head of Deparment
The Department of Experimental Psychology are deeply saddened by the death of Professor Glyn Humphreys. Among his many responsibilities in Oxford and further afield, he was Head of Department for Experimental Psychology. At this difficult time, the University has thus moved swiftly to appoint a new HoD. We are delighted to announce that Professor Kia Nobre has agreed to step into this role. Among her many distinctions, Professor Nobre holds the Chair of Translational Neuroscience at Oxford and is the Director of the Oxford Centre for Human Brain Activity (OHBA). The department offers their wholehearted support for Professor Nobre in her new role.
We welcome applications from talented, well-qualified people interested in undertaking and supporting the highest quality research in psychology and other related fields.
Following the sudden death of Professor Glyn Humphreys, tributes have been pouring in across the neuroscience and psychology communities worldwide. A memorial webpage has been established for people wishing to share their memories. If you would like to contribute please send your post to Nele Demeyere - firstname.lastname@example.org
A memorial event for Glyn will be held at Wolfson College, Oxford, on Saturday 28th May 2016. Details to follow.
A collection of easily accessible and informative videos to help you learn about our research.
The structure of online social networks mirrors those in the offline world
Dunbar RIM. et al, (2015), Social Networks, 43, 39 - 47
A Neural Decomposition of Visual Search Using Voxel-based Morphometry.
Humphreys GW. and Chechlacz M., (2015), J Cogn Neurosci, 27, 1854 - 1869
The Oxford Cognitive Screen (OCS): validation of a stroke-specific short cognitive screening tool.
Demeyere N. et al, (2015), Psychol Assess, 27, 883 - 894
Hierarchical Encoding of Social Cues in Primate Inferior Temporal Cortex.
Morin EL. et al, (2015), Cereb Cortex, 25, 3036 - 3045
Rotating plates: Online study demonstrates the importance of orientation in the plating of food
Michel C. et al, (2015), Food Quality and Preference, 44, 194 - 202
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