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Pengfei Han
Psychology
Southwest University
Chongqing
Language: English, Chinese, German
Olfaction
Taste
Cognitive Neuroscience
Emotion
Dietary Behavior
Chemical Senses
Neural Mechanisms
Sensory Perception
Food Reward
Stress
Areas of Focus
- Cognitive neural mechanisms of human chemical senses (olfaction, taste)
- Interaction between chemical senses and emotions
- Chemical senses in dietary behavior
Work Experience
- 2016 - 2018 Postdoctoral Researcher - Interdisciplinary Research Center for Smell and Taste, Technical University of Dresden
- 2019 - Present Professor (Special Appointment) - Department of Psychology, Southwest University
Academic Background & Achievements
- 2005 - 2009 Bachelor of Engineering: College of Food Science, Southwest University
- 2012 - 2016 Doctor of Philosophy: Nutrition and Food Science Center, University of Queensland
- 2019 Chongqing Overseas High-Level Talent
- 2021 Chongqing Talent Youth Top Talent
Publications
- Positive odor awareness moderate the association between perceived stress and decreased olfactory hedonism in females, Hu Q#, Tuluhong M#, Han P*., 2024
- Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction, Yu H*., Han P., & Hummel T*., 2024
- High perceived stress is associated with decreased sensory-specific satiety in humans, Yan Y, Yu H, Han P*., 2024
- Altered neural representation of olfactory food reward in the nucleus accumbens after acute stress, Nie H, Hu X, Gao Y, Ma Y, Han P*., 2024
- Reduced neural responses to pleasant odor stimuli after acute psychological stress is associated with cortisol reactivity, Ai Y, Hummel T, Nie H, Yang J, Han P*., 2023
- Increased sensitivity to unpleasant odor following acute psychological stress, Ai Y, Yang J, Nie H, Hummel T, Han P*., 2023
- Sex-specific association between regional gray matter volume and spicy food craving or consumption, Zhou L#, Ma Y#, Chen H, Han P*., 2023
- Regional brain morphology of the primary somatosensory cortex correlates of spicy food consumption and capsaicin sensitivity, Han P*, Su T, Chen H, Hummel T., 2023
- Comparison between human olfactory sensitivity in the fasted and fed states: A systematic review and meta-analysis, Nie H, Zhao R, Ai Y, Yang Y, Cao B, Han P*., 2023
- Assessing food-evoked emotions using functional magnetic resonance imaging: A systematic review, Luo L, Han P*, 2023
- Chronic stress is associated with reward and emotion-related eating behaviors in college students, Tuluhong M and Han P*, 2023
- Processing of sweet, astringent and pungent oral stimuli in the human brain, Zhu Y, Thaploo D, Han P, Hummel T., 2023
- Olfactory metacognition and memory in individuals with different subjective odor imagery abilities, Zhou L#, Qin M#, Han P*., 2022
- Neurocognitive mechanism of odor-induced taste enhancement: A systematic review, Ai Y, Han P*., 2022
- Generating odour imagery enhances brain activity in individuals with low subjective olfactory imagery ability, Han P*, Qin M, Zhou L, Chen H., 2022
- Human odor exploration behaviour is influenced by olfactory and interest in the sense of smell, Han P*, Su T, Hummel T., 2022
- Spicy food consumption is associated with reduced oral capsaicin and salty taste perception but unchanged sour taste or intranasal trigeminal sensitivity, Su T, Gao X, Zhang L, Li H, Han P*, Chen H*., 2022
- Brain imaging of food-associated emotions using fMRI, Han P. and Hummel T., 2023
- Ortho- and Retronasal olfaction, Han P. and Hummel, T., 2019
Awards
- Chongqing Talent Youth Top Talent (2021)
- Chongqing Overseas High-Level Talent (2020)
