Perception visual
// Perception
note. 01 Perception begins before thought.
// Sensory Response
obs. 01 Multisensory stimuli shape eating behavior through
integrated sensory activation. (Εpignosis Study 1., 2024)
Sensory response visual
Analysis visual
// Analysis
ref. 01 Behavior unfolds through perceptual and affective integration,
preceding cognitive evaluation. (Spence, 2022)
PARIS INTZES
Food & Hospitality Experience Strategist
Multisensory Experience & Eating Behavior Researcher
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Investigating
Multisensory Experience as a Behavioral Variable

Research at the Convergence of Sensory Science, Eating Behavior,
and Food & Hospitality Strategy

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// Research Premise

Atmosphere is not decoration.
It is behavior.

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Inquiry

Eating is not a simple act — it is a perceptual event.

Perception precedes cognition. Before a meal is evaluated, it is absorbed — through texture, atmosphere, sound, and spatial condition. Gastronomy is not merely the study of food — it is the study of how food is perceived, remembered, and experienced within a cultural and spatial context.

Understanding how these stimuli converge to shape eating behavior, consumer experience, and guest experience is the central intellectual interest that drives this research trajectory — one that combines scientific rigor with creative inquiry.

The inquiry sits at the intersection of sensory science, gastronomy, and experiential food and hospitality design — examining how multisensory stimuli are not only measured as behavioral variables, but translated into the strategic composition of food and guest experiences. The analytical lens draws from marketing analytics and data-driven methodologies, bridging empirical evidence with applied food and hospitality intelligence.

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Fields of Inquiry

The conditions under which food is consumed and hospitality is experienced are not neutral — they are active determinants of behavior.

Sensory properties of food, atmospheric stimuli, and spatial conditions do not merely accompany an experience — they shape it. Understanding how these elements interact to influence eating behavior, consumer experience, and guest perception is not only a research question — it is a strategic one. The findings of this inquiry are designed to inform both empirical knowledge and the applied composition of food and hospitality experiences.

Three domains frame this work. In gastronomy and F&B settings, the focus is on how food texture, oral processing, and sensory design influence eating behavior and consumer experience — examining the perceptual and behavioral dimensions of food consumption as measurable, strategically applicable variables.

In hotel and tourism environments, the interest lies in how spatial aesthetics and multisensory atmosphere affect guest perception and behavioral intention — informing the strategic design of hospitality experiences. Across both domains, the underlying question remains consistent: how do food properties and environmental conditions converge to shape behavioral response — and how can that understanding be translated into meaningful experience design?

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Approach

Method is not a procedure — it is a way of thinking.

The methodological approach integrates empirical inquiry with analytical structure, drawing from sensory science, behavioral research, and marketing analytics. Quantitative data collection and statistical analysis form the backbone of the research design, while conceptual frameworks from gastronomy and hospitality strategy provide the interpretive context.

Research design is approached as a synthesis — combining controlled experimental measurement with real-world observation. Experience with randomized controlled trial methodology, developed through research participation at the Department of Sensory Science & Eating Behavior, Wageningen University & Research, informs the empirical rigor applied across all research contexts.

Analytical tools include sentiment analysis and structural equation modelling for the interpretation of consumer perception and affective response, translating qualitative experiential data into quantitative behavioral evidence.

The goal is not to describe experience — it is to measure it, interpret it, and translate it into research intelligence that advances understanding across sensory science, food, and hospitality contexts.

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Investigations

A selected body of research and applied inquiry spanning sensory science, eating behavior, hospitality environments, and multisensory experience design.
01 2023–2024

Restructure Study

Research Fellow — Department of Sensory Science & Eating Behavior, Wageningen University & Research, The Netherlands

Principal Researcher: Professor Ciarán Forde, Chair-holder of the Sensory Science and Eating Behavior Group, Wageningen University & Research.

A randomized controlled trial investigating how the texture of ultra-processed foods influences eating rate and energy intake. Research involvement bridged culinary execution, participant-facing trial support, and video-based behavioral analysis — connecting hospitality expertise with empirical research practice in a highly controlled experimental setting.

02 2024–2025

Epignosis Study 2

Principal Investigator — Department of Marketing & Communication, Athens University of Economics and Business

Supervised by Professor George Baltas, Director of the AUEB MSc in Marketing Analytics and the AUEB Marketing Research Laboratory.

An empirical study examining how sustainable spatial aesthetics function as active sensory stimuli in concept hotel environments. Applying a sequential Stimulus–Organism–Response framework, the study showed how sensory perception, emotional response, and brand attitude contribute to behavioral intention, while sentiment analytics added an interpretive layer to the understanding of guest response.

03 2023–2024

Epignosis Study 1

Principal Investigator — Department of Organisation Management, Marketing & Tourism, International Hellenic University

Supervised by Dr. Antonios Giannopoulos, Associate Professor at the Department of Organisation Management, Marketing, International Hellenic University.

A quantitative study exploring how multisensory aesthetic factors — including visual, auditory, olfactory, and flavor-related cues — shape dining experience and cuisine choice among Millennials and Gen Z. The findings highlighted the role of spatial and sensory stimuli in shaping perception, preference, and consumption-related behavior.

Findings were presented at the Mediterranean Tourism Knowledge Exchange & Policy Conference, Malta, November 2024.

Paris Intzes
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Trajectory

Paris Intzesiloglou is a Food & Hospitality Experience Strategist and Researcher working at the convergence of sensory science, eating behavior, and hospitality design — bringing together a rare combination of culinary expertise, analytical thinking, and creative inquiry.

His academic formation spans Food Science & Technology (BSc, Department of Food Science & Technology, International Hellenic University), complemented by professional culinary training at IEK Delta, Greece. He holds an MSc in Tourism Management & Business Administration, specialization in Hotel and Travel Management (Department of Organization Management, Marketing & Tourism, International Hellenic University), and an MSc in Marketing Analytics (School of Business, Department of Marketing & Communication, Athens University of Economics and Business). His research formation was shaped by a residency at the Department of Sensory Science & Eating Behavior, Wageningen University & Research, The Netherlands.

His professional trajectory reflects a sustained engagement with food and hospitality environments across both research and operational contexts. In Greece, his experience spans F&B management, quality assurance, product development, R&D consultancy, and training operations — building a deep operational understanding of food and hospitality systems from the ground up. Internationally, culinary and quality work in France and a research fellowship in The Netherlands extended this perspective across different cultural and institutional contexts. At Wageningen University & Research, direct involvement in a randomized controlled trial on food texture and eating behavior bridged culinary expertise with empirical research practice — an intersection that defines the core of his research identity.

The intersection of chef training, marketing analytics, and creative problem-solving defines a research approach that moves fluidly between measurement and meaning — between data and experience.

Recognized contributions include a Bronze Medal at the 12th International Culinary Competition of Southern Europe (2023) and Second Position at the Olive Challenge Innovation & Entrepreneurship Competition (2020), for the development of Ladi Biosas SFERA +antiox — a spheronization of olive oil with extra polyphenols.

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Contact

Research dialogue, academic collaboration, and interdisciplinary inquiry are always welcome.

For correspondence related to ongoing investigations, PhD opportunities, or hospitality research partnerships, please get in touch directly.

parisintzes@gmail.com

linkedin ↗

// coda

Every environment speaks.
The work is learning to listen.