World's Best Scientists 2026 revealed!

D-Index & Metrics

Psychology

D-Index
50
Citations
7827
World Ranking
5507
National Ranking
35

Overview

Carlos Velasco is affiliated with BI Norwegian Business School in Norway and specializes mainly in the fields of psychology and neuroscience. Their research spans several subfields, including experimental and cognitive psychology, social psychology, sensory systems, marketing, and food science.

The core focus of Velasco's research involves multisensory perception and integration, olfactory and sensory function studies, and color perception and design. Their work also covers consumer behavior in brand consumption and identification, culinary culture and tourism, consumer retail behavior studies, and sensory analysis supported by statistical methods.

Velasco has frequently published in the following venues:

  • Food Quality and Preference
  • International Journal of Gastronomy and Food Science
  • Psychology and Marketing
  • Frontiers in Computer Science
  • Journal of Business Research

Recent significant papers by Velasco include:

  • Factors influencing the choice of beer: A review (2020, Food Research International)
  • We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies (2021, Journal of Retailing)
  • Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods (2021, Food Quality and Preference)
  • Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives (2021, Food Research International)
  • Multisensory Integration as per Technological Advances: A Review (2021, Frontiers in Neuroscience)

Collaborative work is an important aspect of Velasco's research activity. Frequent co-authors include:

  • Kosuke Motoki
  • Charles Spence
  • Olivia Petit
  • Francisco Barbosa Escobar
  • Marianna Obrist

Across their scholarly output, Velasco addresses intersections of sensory science, psychology, and marketing, often applying experimental methods to explore how sensory information affects consumer behavior and perception. Their contributions include comprehensive reviews and experimental studies advancing understanding of multisensory experience in both food contexts and retail environments.

Best Publications

  • Digital sensory marketing: Integrating new technologies into multisensory online experience

    Olivia Petit;Carlos Velasco;Charles Spence

  • Conducting perception research over the internet: a tutorial review.

    Andy T. Woods;Carlos Velasco;Carmel A. Levitan;Xiaoang Wan

  • Predictive packaging design: Tasting shapes, typefaces, names, and sounds

    Carlos Velasco;Alejandro Salgado-Montejo;Alejandro Salgado-Montejo;Fernando Marmolejo-Ramos;Charles Spence

  • On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

    Charles Spence;Xiaoang Wan;Andy Woods;Carlos Velasco

  • Crossmodal correspondences between taste and shape, and their implications for product packaging: A review

    Carlos Velasco;Andy T. Woods;Olivia Petit;Adrian D. Cheok

  • Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Carlos Velasco;Alejandro Salgado-Montejo;Charles Spence

  • Not just seeing, but also feeling art: Mid-air haptic experiences integrated in a multisensory art exhibition

    Chi Thanh Vi;Damien Ablart;Elia Gatti;Carlos Velasco;Carlos Velasco

  • Hedonic mediation of the crossmodal correspondence between taste and shape

    Carlos Velasco;Andy T. Woods;Ophelia Deroy;Charles Spence

  • Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.

    Xiaoang Wan;Andy T. Woods;Jasper J. F. van den Bosch;Kirsten J. McKenzie

  • A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience

    Charles Michel;Carlos Velasco;Elia Gatti;Charles Spence

  • On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories

    Charles Spence;Carlos Velasco

  • A large sample study on the influence of the multisensory environment on the wine drinking experience

    Charles Spence;Carlos Velasco;Klemens Knoeferle

  • Digitizing the chemical senses

    Charles Spence;Marianna Obrist;Carlos Velasco;Nimesha Ranasinghe

  • Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review.

    Charles Spence;Felipe Reinoso-Carvalho;Carlos Velasco;Qian Janice Wang

  • Temporal, affective, and embodied characteristics of taste experiences: a framework for design

    Marianna Obrist;Rob Comber;Sriram Subramanian;Betina Piqueras-Fiszman

  • We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies

    Olivia Petit;Ana Javornik;Carlos Velasco

  • Factors influencing the choice of beer: A review

    Maria Isabel Betancur;Kosuke Motoki;Charles Spence;Carlos Velasco

  • The Taste of Typeface

    Carlos Velasco;Andy T. Woods;Sarah Hyndman;Charles Spence

  • Assessing the influence of the multisensory environment on the whisky drinking experience

    Carlos Velasco;Russell Jones;Scott King;Charles Spence

  • Multisensory Technology for Flavor Augmentation: A Mini Review

    Carlos Velasco;Marianna Obrist;Olivia Petit;Charles Spence

  • Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging

    Betina Piqueras-Fiszman;Betina Piqueras-Fiszman;Carlos Velasco;Charles Spence

  • The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches

    Alejandro Salgado-Montejo;Jorge A. Alvarado;Carlos Velasco;Carlos J. Salgado

Frequent Co-Authors

Charles Spence
Charles Spence University of Oxford
Ophelia Deroy
Ophelia Deroy Ludwig-Maximilians-Universität München
Andrew J. Elliot
Andrew J. Elliot University of Rochester
Lawrence E. Marks
Lawrence E. Marks Yale University
Motoaki Sugiura
Motoaki Sugiura Tohoku University

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