Overview | Research directions | Members | Publications | Ongoing Collaborations


We try to understand how we make sense of the world through our different sensory modalities (vision, hearing, touch, smell and taste etc). Our group purports to study the cognitive and neural mechanisms of the interactions between the senses.

Research directions

  • multisensory perception of food. The aim is to study one of the best-known examples of genuinely multisensory experience;
  • olfaction and the other senses. The aim is focusing on understanding olfaction in itself and how it interacts with the other sensory modalities
  • environmental thermal perception. The aim is studying thermal perception adopting a multisensory perspective
  • audiotactile interaction. Audition and touch share a number of similarities that might make this kind of interaction peculiar.



For a complete list see Massimiliano Zampini personal page

Ongoing Collaborations

  • Mirta Fiorio, Dipartimento di Neuroscienze, Biomedicina e Movimento, Università di Verona, Italy
  • Flavia Gasperi, Fondazione Edmund Mach, Trento, Italy
  • Federica Scarpina, I.R.C.C.S Istituto Auxologico Italiano, U.O. di Neurologia e Neuroriabilitazione dell’Ospedale S. Giuseppe di Piancavallo (VCO), Italy
  • Ana Tajadura Jimenéz, Universidad Carlos III de Madrid, Spain
  • Riccardo Parin, terraXcube, EURAC, Bolzano, Italy