Andrew Kislov
- Postgraduate Student:Faculty of Social Sciences / School of Psychology
- Andrew Kislov has been at HSE University since 2016.
Employment history
From 2020 - CEO/co-founder FasTest Neuro Solutions, inc
From 2018 to 2019 - Lecturer in RANEPA
From 2016 to 2019 - CEO/co-founder Brain Company
2016 - Advisor to Vice President in Sberbank
2015 - Project manager NeuroTrend
Continuing education / Professional retraining / Internships / Study abroad experience
2016 - Future Biotech - Winter school of biotechnologies
2015 - Radboud University - Brain-Computer Interfaces
2014 - MSU - Neuromarketing
2014 - Radboud University - Introduction inro Cognitive Neuroscience
Postgraduate Studies
3rd year of study
Approved topic of thesis: Neurophysiological Correlates of Price Perception
Academic Supervisor: Klucharev, Vasily
Courses (2021/2022)
- Introduction to Neuroeconomics: How the Brain Makes Decisions (Mago-Lego; 3, 4 module)Eng
- Past Courses
Publications2
- Article Kislov A., Shestakova A., Ushakov V., Martinez-Saito M., Beliaeva V., Olga Savelo, Vasilchuk A., Klucharev V. The prediction of market-level food choices by the neural valuation signal // Plos One. 2023. Vol. 18. No. 6. Article e0286648. doi
- Chapter Ланина А. А., Горбунова Е. С., Кислов А. А., Левченко Е. С. Репрезентация целевого стимула в рабочей памяти при зрительном поиске нескольких стимулов // В кн.: Механизмы построения и переструктурирования репрезентации. Материалы Всероссийской научной конференции. Яр. : НПЦ «Психодиагностика», 2017. С. 109-113.
Brain Activity Helps Predict Restaurant Sales
HSE scientists have discovered an association between individuals’ brain activity and the sales performance of a restaurant chain. A new neuroimaging study revealed a correlation between dopaminergic activity in the nucleus accumbens of participants as they were exposed to photos of dishes and the sales performance of said dishes. According to the researchers, examining the neural activity of a small group of individuals can aid restaurants in crafting more impactful menus and boosting their revenues. The paper has been published in Plos One.