Consulting

For more than a decade, I have provided strategic consulting to national and multinational organisations, using multisensory and broader psychological science to inform commercial and organisational decision making. I have had the pleasure to work with organisations such as Asahi Breweries (Japan), Nestlé (Switzerland), Unilever (UK), Institute on Asian Consumer Insight (Singapore), Mondelez (Norway and Latam), Paraffin (UK), Barilla (Italy), Symrise (Singapore), Tate Britain (UK), Digital Biscuit (Ireland), Takasago (Japan), Transmilenio (Colombia), Seguros Bolívar (Colombia), and many others.

My services are structured around two core offerings:

1) Executive training, including keynotes, tailored workshops, and mentorship programmes; and

2) Analytical research, including state-of-the-art reports, custom-designed research, and advisory work.

These activities address strategic domains concerned with multisensory experience, with particular attention to multisensory packaging and broader customer experience design, measurement, and management. They further extend to brand strategy and evaluations of key touchpoints such as websites, advertising, and physical assets. My expertise also includes methodological foundations for robust consumer insight and innovation, covering implicit measures for product and touchpoint research and development, and the use of extended reality (e.g., AR and VR) for research and prototyping.

Below, you can see some documentation of talks, projects, and articles that I have developed. If you are interested in these services, please contact me.

Selected talks, projects, and articles

Articles and projects

Velasco, C., Motoki, K., & Low, J. (2025). Can AI facilitate market research and innovation? BI Business Review. Norwegian Business School, Norway.

Velasco, C. & Spence, C. (2025). From forks to AI: food, technology, and us. BI Business Review. Norwegian Business School, Norway.

Velasco, C. & Obrist, M. (2025). From smelling adverts to synaesthetic dining: designing with the senses. BI Business Review. Norwegian Business School, Norway.

Chiquichambi, E. & Velasco, C. (2023). How beauty shapes consumer choices and experiences. BI Business Review. BI Norwegian Business School, Norway.

Tran, H., Veflen, N, Reinoso Carvalho, F., Tabassun, F., & Velasco, C. (2023). Savour the senses throughout the seasons: A multisensory journey across Norway and Colombia. BI Business Review. BI Norwegian Business School, Norway.

Veflen, N, Kraggerud, H., & Velasco, C. (2023). Tasting colours and shapes: Signalling taste through packaging. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C., Wik Heltne, H., & Adserø, I. (2022). Are we ready for business meetings in virtual reality?. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C., Pombo, M., & Barbosa Escobar, F. (2021). Value in the age of non-fungible tokens (NFTs). BI Business Review. BI Norwegian Business School, Norway.

Velasco, C., Barbosa Escobar, F., Petit, O., & Wang, Q. J. (2021). Using augmented and virtual reality to design impossible experiences. BI Business Review. BI Norwegian Business School, Norway.

Petit, O., Javornik, A., & Velasco, C. (2021). We eat first with our (digital) eyes. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C. & Obrist, M. (2020). The senses in an increasingly digital world. OUPblog. Oxford University Press, UK.

Velasco, C. (2020). Multisensory experiences. Pembroke College. University of Oxford, UK.

Velasco, C., Barbosa, F., Juricova-Olsen, J., & Wolnik, K. (2020). The sound of salmon: Using multisensory marketing insights for brand reinforcement. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C. & Obrist, M. (2020). Life after corona and the rapid digitisation of human experiences. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C. (2020). Designing multisensory VR experiences. BI Business Review. BI Norwegian Business School, Norway.

Barbosa, F., Carreta, K., Hoban, S., & Velasco, C. (2020). What is the ultimate coffee drinking experience? BI Business Review. BI Norwegian Business School, Norway.

Velasco, C., Naranjo, P., & Veflen, N. (2019). Awaken your senses: What can marketers learn from chefs?. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C. (2019). The unexpected value of beer sounds. BI Business Review. BI Norwegian Business School, Norway.

Velasco, C. & Spence, C. (2019). Multisensory packaging design. BI Marketing Magazine. BI Norwegian Business School, Norway.

Velasco, C. (2017). Designing multisensory eating and drinking experiences. Nanyang Business School, Singapore.

Ablart, D., Velasco, C., Vi, C. T., Gatti, E., & Obrist, M. (2017). The how and why behind a multisensory art display. Interactions, 24, 38-43.

Talks/training

Speaker at Expo Pack 2020, “Diseño de experiencias de marca memorables a través de empaques multisensoriales” [English here], Online, 2020.

Speaker at Markedsføringsforeningen i Oslo’s Forskningstrender, “Multisensory brand experiences”, Oslo, Norway, 2019.

Speaker at BI Norwegian Business School’s Marketing Research for Breakfast, “Multisensory brand experience design”, Oslo, Norway, 2018.

Speaker at ESOMAR World Congress 2017, “The four moments of experience: Streamlining the process of packaging development”, Amsterdam, The Netherlands, 2017.

Speaker at Kokepunktet 2017: Sammen om måltidet, “Multisensory food and drink experience design”, Stavanger, Norway, 2017.

Executive course on “ACI Executive Programme: A multi-sensory brand experience through F&B product packaging – Engaging your customers through their senses” at Institute on Asian Consumer Insight, Nanyang Technological University, Singapore, 2017.

Speaker at Psynapps, “From psychology to business” at the Department of Experimental Psychology, University of Oxford, Oxford, UK, 2014.

Speaker at Digital Biscuit. “Multisensory experience design”. Digital Biscuit, Dublin, Ireland, 2014.