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Keynote Speaker – Tony O’Lenick

Tony O'Lenick

President, Nascent Technologies Corp.

Tony O’Lenick is President of Nascent Technologies Corporation, a product development and consulting company he founded in 1999 to develop raw materials and formulations that have an improved environmental footprint.  Prior to Nascent, Tony was President and Co-founder of Siltech LLC, a specialty silicone company for 31 years. He has also held technical and marketing positions at Alkaril, Henkel Corporation and Mona Industries.  

Tony is the author of seven books, 100 technical articles, and has over 300 patents. He teaches courses in silicone and organic chemistry and has received industry awards including the Samuel Rosen Award (American Oil Chemists’ Society), the Innovative Use of Fatty Acids Award (Soap and Detergents Association), and the Partnership to The Personal Care Award (Advanced Technology Group). Tony was Education Committee Chair of the International Federation of the Societies of Cosmetic Chemists (IFSCC) from 2016 -2020. He received the Maison G. de Navarre Medal Award in 2018 and the Merit Award in 2019 from the Society of Cosmetic Chemists, the Society’s highest accolade. Tony currently serves as a Board Member of the American Oil Chemists Society. 

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Keynote Speaker – Prof. Charles Spence

Prof. Charles Spence

Dept. Experimental Psychology, Oxford

Professor Charles Spence is a world-famous experimental psychologist with a specialisation in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997.

Prof. Spence has published over 1,000 academic articles and edited or authored 15 books, including, in 2014, the Prose prize- winning The perfect meal, and the international bestseller Gastrophysics: The new science of eating (2017; Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie. His latest book Sensehacking (2021; Penguin Viking) explores how the senses are stimulated and, using cutting-edge science, Spence shows how the senses interact and affect our minds and bodies. Click here to take a look.

Much of Prof. Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumiers, and the food and beverage, and flavour and fragrance industries. He has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future.

The research conducted at the Crossmodal Research Laboratory in Oxford has garnered widespread media attention across the globe. Over the last decade alone, Prof. Spence and the CRL have been featured in more than 3,000 newspaper articles, radio interviews, and television programmes, including in The Times, The Economist, The Financial Times and The New Yorker (http://www.newyorker.com/magazine/2015/11/02/accounting-for-taste)

Prof. Spence frequently delivers consumer neuroscience lectures and courses to global companies, business schools and schools of business administration, such as at Los Andes, Rosario University, and Javariana University in Colombia, the Saïd Business School, Oxford, and the Singapore Business School.

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