Felipe Reinoso Carvalho

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Felipe Reinoso Carvalho

Felipe Reinoso Carvalho

f.reinosoc @uniandes.edu.co

Profesor Asociado

Facultad de Administración

Información básica
Cursos
Productos
Proyectos

Información básica

Felipe Reinoso-Carvalho es profesor asistente de marketing en la Facultad de Administración de la Universidad de los Andes. El también es profesor invitado en KU Leuven (Bélgica) e IAE Angers (Francia). A través del comportamiento de las personas, Felipe trata de mejor entender las experiencias de la vida. En su investigación, él particularmente analiza como los sentidos interactúan en el cerebro, y cómo es posible utilizar esta interacción como valor agregado durante le diseño de experiencias. Aparte de su trabajo en la academia, Felipe también es invitado a colaborar con el sector público y privado a través de las consultorías más diversas. El cree en el uso apropiado de la ciencia y la tecnología como medios para un futuro mejor y más sostenible. Felipe también fomenta el uso del arte como un recurso para la valorización de la innovación.

Cursos Recientes

  • 2021
    • ¿PERCEPCIÓN ES REALIDAD?

      Primer Periodo
      Licenciatura
  • 2020
    • FUNDAMENTOS DE MERCADEO

      Segundo Periodo
      Licenciatura

Productos Recientes

Spence C, Wang Q, Reinoso F, Keller S. (2021)
Commercializing sonic seasoning in multisensory offline experiential events and online tasting experiences
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Rodríguez B, Arroyo C, Reyes L.H., Reinoso F. (2021)
Promoting healthier drinking habits: Using sound to encourage the choice for non-alcoholic beers in e-commerce
Foods (ISSN 2304-8158)
Artículo

Proyectos Recientes

  • 2018
    • ‘The Sound of Food’: Designing innovative multisensory tasting experiences in Latin America

      Duración: 36 meses

      PR.3.2018.4927

      In this project, I intend to focus on adding novel insights to the existent rationale related to Multisensory Experiential Design for food and beverages, positioning myself in the context of Latin American marketing and consumer behavior.Different studies are also using similar multisensory approaches with the purpose of influencing the behavior of the consumers. For instance, it has been shown that sound can be used to effectively communicate gustatory attributes (Knoeferle et al., 2015), help guiding visual attention of consumers (Knoeferle et al., 2016), as well as alleviate negative effects on high social density on customer´s spending  (Knoeferle et al., 2017). More recently, Biswas et al. (2018) investigated the consequences of ambient music (and background noise) volume on food choices and corresponding sales. Other researchers have also reported the cross-cultural implications of such multisensory assessments by analyzing, for instance, color/shape of packaging/receptacle (Van Doorm et al., 2017; Wan et al., 2014a; 2014b; 2016), the influence of the color of the drink itself (Reinoso Carvalho et al., 2017b), and the implications of cultural differences on sound-tasting experiences (Spence & Deroy, 2013). Actually, one of these studies already reported a cross-cultural comparison between Chinese, British and Colombian consumers (Velasco et al., 2014), proving an existing interest on the research path that we are here proposing. With the above being exposed, I believe that my research falls into this category of multisensory experiential design of tasting experiences, since I am constantly looking for ways to combine food/drink with specific auditory and visual cues (e.g. Reinoso Carvalho et al., 2015b; 2016b; 2016c; 2017a; Wang et al., 2017). While walking through this scientific journey, I detected that the demand for such multisensory experiential design solutions, applied within the context of marketing and consumer behavior, is certainly growing, although most of this research is being developed in Europe and the U.S.A. Therefore, in order to be able to better understand such application potential in the local Colombian/Latin American market - e.g., towards, lets say, the commercialization strategy of local commodities, such as coffee or chocolate - it is still necessary to enrich the discussion related to this rationale within such Latin American cultural contexts. >> Please refer to the full proposal for more details, since this section exceeds the limit of characters allowed in this online form. <<

Cursos

  • 2021
    • ¿PERCEPCIÓN ES REALIDAD?

      Primer Periodo
      Licenciatura
  • 2020
    • FUNDAMENTOS DE MERCADEO

      Segundo Periodo
      Licenciatura

      INVESTIGACIÓN DE MERCADOS

      Segundo Periodo
      Licenciatura
    • ¿PERCEPCIÓN ES REALIDAD?

      Segundo Periodo
      Licenciatura
  • 2019
    • INVESTIGACION DE MERCADOS

      Primer Periodo
      Licenciatura

      FUNDAMENTOS MERCADEO

      Primer Periodo
      Licenciatura
    • INVESTIGAC. MERCADOS (INGLÉS)

      Segundo Periodo
      Licenciatura

      INVESTIGACION DE MERCADOS

      Segundo Periodo
      Licenciatura
    • X.PERIENCES

      Segundo Periodo
      Maestría

      FUNDAMENTOS DE MERCADEO

      Segundo Periodo
      Licenciatura
  • 2018
    • FUNDAMENTOS MERCADEO (INGLÉS)

      Segundo Periodo
      Licenciatura

      INVESTIGACION DE MERCADOS

      Segundo Periodo
      Licenciatura

Productos

Spence C, Wang Q, Reinoso F, Keller S. (2021)
Commercializing sonic seasoning in multisensory offline experiential events and online tasting experiences
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Rodríguez B, Arroyo C, Reyes L.H., Reinoso F. (2021)
Promoting healthier drinking habits: Using sound to encourage the choice for non-alcoholic beers in e-commerce
Foods (ISSN 2304-8158)
Artículo
Reinoso F, Campo R, Velasco C. (2021)
Toward Healthier Cookie Habits: Assessing the Role of Packaging Visual Appearance in the Expectations for Dietary Cookies in Digital Environments
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Campo R, Reinoso F, Rosato P.. (2021)
Wine Experiences: A Review from a Multisensory Perspective
Applied Sciences - Basel (ISSN 2076-3417)
Artículo
Reinoso F, Gunn L, Molina G, Narumi T, Spence C, Suzuki Y, ter Horst E, Wagemans J. (2020)
A sprinkle of emotions vs a pinch of crossmodality: Towards globally meaningful sonic seasoning strategies for enhanced multisensory tasting experiences
Journal of Business Research (ISSN 0148-2963)
Artículo
Reinoso F. (2020)
Auditory Contributions to Food Perception & Consumer Behaviour
Libro
Reinoso F, Gunn L, ter Horst E, Spence C. (2020)
Blending emotions and crossmodality in sonic seasoning: Towards greater applicability in the design of multisensory food experiences (FC)
Foods (ISSN 2304-8158)
Artículo
Riaño L, Reinoso F, Barrios A, Campo R.
Culture and communication for a wellbeing-oriented food marketing strategy
Evento
Bravo-moncayo L, Reinoso F, Velasco C. (2020)
The effects of noise control in coffee tasting experiences
Food Quality and Preference (ISSN 0950-3293)
Artículo
Spence C, Reinoso F, Velasco C, Wang Q. (2019)
Auditory Contrs. to Food Percept. & C. Behav.
Libro
Reinoso F. (2019)
Comunicar a través de los sentidos
Revista PyM (ISSN 0120-5293)
Artículo
Reinoso F, Dakduk S, Wagemans J, Spence C. (2019)
Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer
Food Quality and Preference (ISSN 0950-3293)
Artículo
Campo R, Reinoso F.
Effects of packaging in the perception of dietetic cookies
Evento
Spence C, Reinoso F, Velasco C, Wang Q. (2019)
Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: An Interdisciplinary Review
Multisensory Research (ISSN 2213-4808)
Artículo
Reinoso F, Dakduk S, Wagemans J, Spence C. (2019)
Not just another Pint! The role of emotion induced by music on the consumer's tasting experience
Multisensory Research (ISSN 2213-4808)
Artículo
Reinoso F.
Comunicando a través de los sentidos
Evento
Reinoso F. (2018)
Comunicar a través de los sentidos
Otro
Reinoso F. (2018)
Creando sonidos para realzar la experiencia de los sabores
Otro
Reinoso F.
Multisensory Experiential marketing as an added value for Latin America strategic commodities
Evento
Reinoso F. (2018)
SONIC.TASTE - Creando sonidos para realzar la experiencia de los sabores
Otro
Reinoso F. (2018)
Según estudios, la música realza los sabores de la cerveza
Otro
Reinoso F.
Sonic taste: Designing sounds to enhance tasting experiences
Evento
Reinoso F.
Workshop - Tasting Sustainability
Evento
Reinoso F, Moors P, Wagemans J, Spence C. (2017)
The influence of colour on the consumer’s experience of beer
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Wang Q, Reinoso F, Persoone D, Spence C. (2017)
Assessing the effect of shape on expected and actual chocolate flavor
Flavour (ISSN 2044-7248)
Artículo
Reinoso F, Wang Q, Van R, Persoone D, Spence C. (2017)
Smooth Operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate
Appetite (ISSN 0195-6663)
Artículo
Reinoso F.
The Sound of Chocolate
Evento
Reinoso F, Touhafi A, Steenhaut K, Van R, Velasco C. (2017)
Using sound to enhance taste experiences: An overview
Artículo
Velasco C, Reinoso F, Petit O, Nijholt A. (2016)
A multisensory approach for the design of food and drink enhancing sonic systems
Artículo
Reinoso F, Van R, Rychtarikova M. (2016)
Matching soundscapes and music with food types
Artículo
Reinoso F, Velasco C, Van R, Leboeauf Y, Spence C. (2016)
Music Influences Hedonic and Taste Ratings in Beer
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Reinoso F, Steenhaut K, Van R, Touhafi A, Velasco C. (2016)
Sound-enhanced gustatory experiences and technology
Artículo
Reinoso F, Wang Q, Van R, Spence C. (2016)
The influence of soundscapes on the perception and evaluation of beers
Food Quality and Preference (ISSN 0950-3293)
Artículo
Reinoso F, Wang Q, Causmaecker B, Steenhaut K, Van R, Spence C. (2016)
Tune That Beer! Listening for the Pitch of Beer
Beverages ()
Artículo
Reinoso F, Touhafi A, Steenhaut K. (2016)
Wireless Sensor Networks for Sound Design: A Summary on Possibilities and Challenges
Artículo
Reinoso F, Touhafi A, Steenhaut K, Rychtarikova M. (2015)
Assessing multisensory tasting experiences by means of customized soundscapes
Artículo
Reinoso F, Van R, Rychtarikova M, Touhafi A, Steenhaut K, Persoone D, Spence C, Leman M. (2015)
Does Music Influence the Multisensory Tasting Experience? Journal of Sensory Studies
Journal of Sensory Studies (ISSN 0887-8250)
Artículo
Reinoso F, Van R, Rychtarikova M, Touhafi A, Steenhaut K, Persoone D, Spence C. (2015)
Using sound-taste correspondences to enhance the subjective value of tasting experiences
Frontiers in Psychology (ISSN 1664-1078)
Artículo
Reinoso F, Tiete J, Touhafi A, Steenhaut K. (2014)
ABox: New method for evaluating wireless acoustic-sensor networks
Applied Acoustics (ISSN 0003-682X)
Artículo
Reinoso F.
Carlitos
Producción de Audio
Dominguez F., Nguyen T, Reinoso F, Touhafi A, Steenhaut K. (2013)
Active Self-Testing Noise Measurement Sensors for Large-Scale Environmental Sensor Networks
Sensors (ISSN 1424-8220)
Artículo
Reinoso F, Van R, Touhafi A. (2013)
TASTE-Testing Auditory Solutions towards the Improvement of the Tasting Experience
Artículo
Reinoso F.
Nuna Potosí
Producción de Audio

Proyectos

  • 2018
    • ‘The Sound of Food’: Designing innovative multisensory tasting experiences in Latin America

      Duración: 36 meses

      PR.3.2018.4927

      In this project, I intend to focus on adding novel insights to the existent rationale related to Multisensory Experiential Design for food and beverages, positioning myself in the context of Latin American marketing and consumer behavior.Different studies are also using similar multisensory approaches with the purpose of influencing the behavior of the consumers. For instance, it has been shown that sound can be used to effectively communicate gustatory attributes (Knoeferle et al., 2015), help guiding visual attention of consumers (Knoeferle et al., 2016), as well as alleviate negative effects on high social density on customer´s spending  (Knoeferle et al., 2017). More recently, Biswas et al. (2018) investigated the consequences of ambient music (and background noise) volume on food choices and corresponding sales. Other researchers have also reported the cross-cultural implications of such multisensory assessments by analyzing, for instance, color/shape of packaging/receptacle (Van Doorm et al., 2017; Wan et al., 2014a; 2014b; 2016), the influence of the color of the drink itself (Reinoso Carvalho et al., 2017b), and the implications of cultural differences on sound-tasting experiences (Spence & Deroy, 2013). Actually, one of these studies already reported a cross-cultural comparison between Chinese, British and Colombian consumers (Velasco et al., 2014), proving an existing interest on the research path that we are here proposing. With the above being exposed, I believe that my research falls into this category of multisensory experiential design of tasting experiences, since I am constantly looking for ways to combine food/drink with specific auditory and visual cues (e.g. Reinoso Carvalho et al., 2015b; 2016b; 2016c; 2017a; Wang et al., 2017). While walking through this scientific journey, I detected that the demand for such multisensory experiential design solutions, applied within the context of marketing and consumer behavior, is certainly growing, although most of this research is being developed in Europe and the U.S.A. Therefore, in order to be able to better understand such application potential in the local Colombian/Latin American market - e.g., towards, lets say, the commercialization strategy of local commodities, such as coffee or chocolate - it is still necessary to enrich the discussion related to this rationale within such Latin American cultural contexts. >> Please refer to the full proposal for more details, since this section exceeds the limit of characters allowed in this online form. <<