Doctor Stephanie Cooks' research experience lies within the cognitive neuroscience field, with particular emphasis on the neural mechanisms underlying perception and cross-modal perception.
Most of her research has focused on how the brain perceives pain intensity, and how pain intensity perception can be modulated by visual cues (e.g. placebo and nocebo). She also has experience investigating how odours can influence our perception of objects and the world around us, and the neural correlates that underlie these types of effects.
Stephanie's work has lead her to develop a broader interest in emotions and their neural correlates, with particular emphasis on disgust. She is also interested in subjective valuation and decision making applicable to business psychology, workplace culture and recruitment.
Whilst it is not her direct area of expertise, she is incredibly interested in gustation and eating behaviours, normal and abnormal eating habits and nutrition, and how these combined with lifestyle choices (e.g. exercise, drug/alcohol consumption) contribute to psychological well-being and body image.