Francisco Barbosa Escobar

Francisco Barbosa Escobar
Aarhus University | AU · Department of Food Science

MSc

About

12
Publications
2,852
Reads
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42
Citations
Education
March 2020 - February 2023
Aarhus University
Field of study
  • Sensory and Consumer Science
August 2017 - July 2019
BI Norwegian Business School
Field of study
  • Finance

Publications

Publications (12)
Preprint
Full-text available
Throughout six experiments (five pre-registered), we found that embodying a product with emotional content, by using emoji facial expressions, influences its expected temperature in online settings. A negative valence, low arousal expression on the receptacle of a hot chocolate beverage leads to lower expected temperature than a positive valence, h...
Article
Visual textures are critical in how individuals form sensory expectations about objects, which include somatosensory properties such as temperature. This study aimed to uncover crossmodal associations between visual textures and temperature concepts. In Experiment 1 (N = 193), we evaluated crossmodal associations between 43 visual texture categorie...
Article
Full-text available
Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm feelings), what remains missing to date is a systematic study that holistically analyzes how and why people associate specific...
Article
Full-text available
Numerous crossmodal correspondences between visual elements and basic tastes have been documented in recent years. Research has shown that many of these correspondences can influence taste expectations when applied in food packaging. However, research on correspondences between visual textures and tastes is scarce, despite the ability of the former...
Article
Full-text available
With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium product. While the industry has widely used stories and visual cues to communicate this added value, research studying whether an...
Article
Full-text available
We introduce a model to think about impossible experiences in mixed and virtual reality, while emphasizing the role of said experiences in the context of food. This reality-impossibility model includes two continua, namely, the reality-fantasy character of objects and environments, and the extent to which they follow the physics laws-other laws. We...
Article
Full-text available
While virtual reality (VR) has become increasingly popular in food-related research, there has been a lack of clarity, precision, and guidelines regarding what exactly constitutes a virtual reality study, as well as the options available to the researcher for designing and implementing it. This review provides a practical guide for sensory and cons...
Article
Full-text available
While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisens...
Poster
Fluffy textures are associated with sweetness, whereas crunchy and rough textures are associated with saltiness.
Article
Full-text available
One common definition of premiumness is as a higher quality and more expensive variant of a product than other members of the category or reference class. Brand premiumness can effectively be conveyed by means of different sensory cues of brand touchpoints (e.g., colours, sounds, weight). However, to date, research linking the sound of a product’...
Article
Learning outcomes Los principales objetivos pedagógicos del caso son: Ilustrar cómo empresas latinoamericanas que se dedican a la producción y cosecha de productos básicos (commodities) pueden integrarse verticalmente para apropiarse de una mayor proporción del valor creado a lo largo de la cadena productiva. Entender cómo los contratos de futuros...
Article
Learning outcomes The main pedagogical objectives of the case are: illustrate how Latin American companies dedicated to the production and harvesting of commodities can be vertically integrated to gain a larger share of the value created throughout the production chain. Understand how futures and options contracts in commodities can be used to hedg...

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