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Department of Marketing
Francisco is currently a Postdoctoral Fellow at the Department of Marketing at CBS working on a Carlsberg Foundation project investigating the concept of coolness and its impact on business and society. Prior to joining CBS, Francisco was Postdoctoral Fellow at the Design and Consumer Behaviour Section at the Department of Food Science at the University of Copenhagen. Before obtaining his PhD, he was a junior researcher at INCAE Business School, Costa Rica.
In addition to his academic endeavors, Francisco has collaborated with companies in the food industry such as SALMA (Norway) and Nordic Approach (Norway) in consulting projects related to multisensory experiences and marketing. Francisco is interested in how individuals perceive and give meaning to the world and how their experiences can be enhanced through the senses, emotions, and higher order concepts. His research interests revolve around consumer behavior, multisensory marketing, multisensory experiences, haptics, and immersive technologies.
Francisco holds a PhD in Sensory and Consumer Science from Aarhus University, Denmark and an MSc in Finance from BI Norwegian Business School, Norway.
- Consumer behavior and psychology
- Embodied cognition
- Multisensory perception
- Multisensory marketing
- Human–Computer interaction
- Food
I: Cognitive Science, Vol. 48, Nr. 3, 3.2024
I: Journal of Experimental Psychology: Human Perception and Performance, Vol. 49, Nr. 6, 2023, s. 923-947
Poster session presented at 15th Pangborn Sensory Science Symposium, 2023
I: Quarterly Journal of Experimental Psychology, Vol. 76, Nr. 4, 2023, s. 731-761
I: Food Research International, Vol. 174, Nr. Part 1, 12.2023
Davis, CA : PsyArXiv 2023, 75 s.
I: Food Quality and Preference, Vol. 112, 12.2023
I: Morals & Machines, Vol. 2, 2022, s. 8-21
I: Food Quality and Preference, Vol. 100, 9.2022
I: Foods, Vol. 10, Nr. 2, 2.2021, s. 1-17
Paper presented at CHI 2021, 2021
I: Food Research International, Vol. 145, 7.2021
I: Frontiers in Computer Science, Vol. 3, 8.2021
Paper presented at CHI 2021, 2021
I: Food Quality and Preference, Vol. 88, 3.2021
I: PLoS ONE, Vol. 16, Nr. 6, 6.2021
I: Frontiers in Psychology, Vol. 12, 3.2021
I: Emerald Emerging Markets Case Studies, Vol. 10, Nr. 2, 6.2020, s. 1-18
Flemington, NJ : HCD 2023
Oslo : BI Norwegian Business School 2021
Mexico City : Mundo PMMI 16.4.2021
Mexico City : Mundo PMMI 5.2.2021
Oslo : BI Norwegian Business School 2021
: BI Norwegian Business School 9.9.2021
: BI Norwegian Business School 29.11.2021
: BI Norwegian Business School 29.5.2020