Crossmodal Research Laboratory
- +44 (0) 1865 271 307
We study the integration of information across the various different sensory modalities (hearing, vision, touch, taste, and smell) using a variety of paradigms and techniques. This exciting area of research is changing the way we view our senses, and contributing important new insights to the understanding of the brain. These insights can have major implications in the real world.
Founded in 1997
Over 500 papers published
Over 6 international prizes
Traditionally, the five classic senses of vision, hearing, touch, smell, and taste have been studied in isolation by psychological and neuroscientific researchers. However, in the last few years, numerous examples of crossmodal interactions have been documented. This research has emphatically shown that even early sensory processing within a single sense is modulated by information in, and attention towards, the other senses.
We are particularly interested in questions relating to the role of attention in multisensory perception. Much of our work involves the investigation of multisensory illusions such as the 'rubber hand illusion' and ‘parchment-skin’ illusion. We are also interested in investigating how our understanding of multisensory perception can be used in a consumer psychology setting to improve the perception of everyday objects (i.e., foods and drinks). Additionally, we conduct research in other applied settings, such as studying the attentional limitations on our ability to talk on a mobile phone while attempting to drive a car. Finally, one area of growing interest in our laboratory concerns the temporal processing of information, and the synchronization of sensory signals.
- Members of the Crossmodal Research Laboratory will be launching the Experiential Society and its first event on Universal Synaesthesia the 21s of May.
- Forthcoming book - The perfect meal: The multisensory science of food and dining
- New release: In touch with the future: The sense of touch from cognitive neuroscience to virtual reality
- ScienceShot: Where should I drink my whiskey?
- The super taster who reaches supertasting
List of publications (1991 - present). Here you will find a list of all our publications.
- Harriet Dempsey-Jones, PhD student at University of Queensland
- Charles Michel, Chef and researcher
- Ann-Katrin Wesslein, PhD student at Trier University
- Frank Mast, PhD student at Trier University
- Nathan Van der Stoep, PhD student at Utrecht University
- Prof. Jaewood Park, Chiba University of Commerce
The best way to keep informed about our new studies is to sign up to our mailing list. E-mail Carlos Velasco to join the mailing list.