Qian Wang

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My research focuses on the role of the brain sensory system and its connection with food processing, to gain a deeper understanding of how flavour is created in the brain, why people eat what they do, and how digital inputs shape our physical realities. To achieve these goals, I take an interdisciplinary approach to develop new ways to study the chemical senses - from natural language processing and Virtual Reality to neurological and biometric measurements.

I have a special professional interest in wine, and am the only person residing in Denmark to have passed the Master of Wine stage two exam.