I worked with Ben Reade from the Nordic Food Lab from NoMa, and Charles Spence to propose new strategies to overcome the challenge was that insects would be perceived as non-food in the West. Our against the tide solution was to make people aware of this challenge, for instance, serving ants and existing non-vertebrates  like shrimps side by side, to highlight the category proximity.

Together with glass artist Shelley James, I developped a moving version of a visual cliff illusion, where an illusory voids shifts under the walker's feet. This work was exhibited during the ECV meeting at Liverpool.

Together with Heston Blumenthal and his team at the Three Michelin Stars Fat Duck restaurant, we developped a way to change the taste of a sweet-bitter dish bz changing its shape.  

Colin Blakemore and I co-organise the meeting on Art, Senses and Neuroscience, hosted by Phyllis Hattis in the house that she and former Moma curator William Rubin filled with artworks in the South of France. 

I served as a invited curator in Tate Exchange programme for 3 years. In 2015, the 1st exhibit brought together 25 sensory experiences and experiments, questionning how taste is formed and influenced.   

For this project, the challenge was in rebranding an established product to attract new audiences, while ensuring that current users feel connected. The results were outstanding. 

For this project, the challenge was in rebranding an established product to attract new audiences, while ensuring that current users feel connected. The results were outstanding. 

For this project, the challenge was in rebranding an established product to attract new audiences, while ensuring that current users feel connected. The results were outstanding. 

For this project, the challenge was in rebranding an established product to attract new audiences, while ensuring that current users feel connected. The results were outstanding.