The main line of work consists of the development of technologies from the application of experimental results to the creation of multisensory atmospheres for performances, increased interactions with food and perfumes, the promotion of healthy eating behaviors, new musical interfaces; techniques for voicing facial expressions aimed at feedback on emotional expressions for blind people; the possibility of sensory representations of data with chemical senses (smell and taste). We develop several devices designed to modify / increase the experience of drinking and eating, potentially applicable in the study of multisensoryity and in the field of art, nutrition and gastronomy. The general idea is to achieve temporal synchronization and spatial co-location between events in various sensory dimensions, based on extensive experimental evidence that the spatio-temporal co-occurrence of stimuli in various sensory modalities is a crucial factor in multisensory integration.