Where value comes from?
The brain integrates various sensory inputs and evaluates the item or environment by referring to knowledge and memory, but the process is still full of mysteries. Various behavioral experiments and neural measurements have revealed the mysterious reality.
- The Self in the Brain
- Where value comes from?
- Language and communication
- Disaster and the power to live
- Human brain science for the future
CONSUMERS CAN EXPECT TASTES FROM MEANINGLESS SPEECH SOUNDS（PAPER ACCEPTED）
It has been becoming difficult to name meaningful product names. Our study reveals that consumers ca
BRAIN MECHANISMS WHEN WE BUY GOODS (PAPER ACCEPTED)
We buy goods based on different reasons (e.g., to obtain pleasure, to get functionality). How does t
Memorising has already started since you distracted (poster presentation)
Blue sky, brilliant beach and gorgeous pools! If you see those, you must be distracted by them. Unfo
Anxiety increases visual attention to hedonic foods (Paper accepted)
Two types of affect influence consumers’ attention: incidental affect unrelated to a particula
Crossmodal correspondences between voice pitch and tastes increase advertising effectiveness (poster presentation)
I gave a poster presentation at Multisensory conference. The title was "Crossmodal corresponden
Crossmodal correspondences between feeling warm and light colors influence consumer behavior（paper accepted）
Consumers are often surrounded by somatosensory (e.g., warmth) and visual (e.g., color) information.
Most Downloaded Food Quality and Preference Articles
"The paradox of warmth: Ambient warm temperature decreases preference for savory foods" wa
Warmth and food preference (invited talk)
Kosuke motoki talked about the influence of ambient temperatures on food preferences at a sectional
Light colors and comfortable warmth（oral presentaion）
Kosuke motoki talked about the influence of ambient temperatures on preferences for colored products
Warmth and food preference（Oral presentation）
Kosuke motoki talked about the influence of ambient temperatures on food preferences at SenseAsia 20