Qian Janice Wang

Crossmodal research at the University of Oxford gave Qian Janice Wang a setting where perception, expectation, and interpretation could be studied with precision. In 2018, Wang began as a researcher and affiliated author at the Crossmodal Research Laboratory in the department of Experimental Psychology at University of Oxford, UK, a position that placed wine alongside the broader questions of how the senses are read and weighed.

The work suited a profile built around analysis rather than display: taste as data, judgment as process, and the human mind as the subject under review. A professorship in the department of Food Science of University of Aarhus followed in 2021, and Wang has held that role since then. The move brought the same method into a food-science setting, where wine is never separated from context, memory, or the cues that shape response.

In Wang’s case, the work remains centered on what wine can reveal about cognition, with judgment used as a practical tool for studying how people perceive and decide.

Wine remains the medium through which Qian Janice Wang studies the human mind. As a wine judge, Wang works from the overlap of sensory assessment and behavioral inquiry, treating evaluation as a way to examine how perception is formed in the moment.

Wine judging is the practical frame for Qian Janice Wang’s work. The form of the role matters: it puts structured assessment at the center, with wine serving as the medium through which the human mind is studied.

Qian Janice Wang has received Master of Wine. Qian's honors include WSET & IWSC Future 50 Awards.