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Research theme

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.

Related News

201809.13

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.

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201808.08

Most Downloaded Food Quality and Preference Articles

"The paradox of warmth: Ambient warm temperature decreases preference for savory foods" wa

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201807.17

Warmth and food preference (invited talk)

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201805.21

Light colors and comfortable warmth(oral presentaion)

Kosuke motoki talked about the influence of ambient temperatures on preferences for colored products

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201805.16

Warmth and food preference(Oral presentation)

Kosuke motoki talked about the influence of ambient temperatures on food preferences at SenseAsia 20

RESEARCH

201804.18

Ambient warm temperature decreases preferences for savory food (paper accepted)

Motoki and colleagues show that ambient warm temperatures decrease preferences for savory foods but

RESEARCH

201802.06

Disgusted Consumers Dislike Food More than Sad Ones (paper accepted)

Motoki and Sugiura 2018 shows that incidental emotion influences later food preference. Incidental d

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201712.18

Comfortable warmth increases preference for light colored products

I gave a poster presentation at Multisensory conference. The title was "Light color in comforta

RESEARCH

201712.05

Applications of neuroscience to marketing (lecture)

I gave a lecture about consumer neuroscience at Smart Aging College Tokyo. I discussed an applicatio

RESEARCH

201709.28

Tastiness but not healthfulness captures automatic visual attention

We live in food-rich environment. What food information do we automatically see? Using an eye-tracki

RESEARCH