Dr. Qian Wang

Biography

Qian Wang is an Associate Professor at the University of Copenhagen, specializing in the sensory sciences with a particular focus on taste and smell. His research examines how these senses interact with the brain to shape flavor perception, food choice, and eating behavior. He investigates psychological cues and environmental factors, along with the impact of digital technologies on eating habits. By integrating insights from neuroscience, psychology, computer science, and food science, Dr. Wang develops innovative methodologies to study chemical senses. His work includes applications of virtual and augmented reality to simulate eating contexts, machine learning models for flavor perception, and biometric measures to capture real-time physiological responses. A significant aspect of his research focuses on cross-modal interactions, examining how sensory inputs can alter perceptions based on various cues. Additionally, he addresses real-world challenges for dietary change through digital tools and communication strategies. Dr. Wang has published over 100 peer-reviewed articles and collaborates extensively with academia, industry, and cultural institutions to translate fundamental insights into practical interventions that enhance consumer well-being and support sustainable food systems. He is also a Master of Wine and has a strong interest in wine-related studies.

Research Interests

Experience

Awards