NUTRITION PRIZE. Massimiliano Zampini of the University of Trento, Italy and Charles Spence of Oxford University, UK, for electronically modifying the sound of a potato chip to make the person chewing the chip believe it to be crisper and fresher than it really is. REFERENCE: "The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness ofPotato Chips," Massimiliano Zampini and Charles Spence,Journal of Sensory Studies, vol. 19, October 2004, pp. 347-63.