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Directory Profile for Robert Pellegrino
- Assistant Professor; Sensory Science
- Office:
- 338C KLCT
- Email:
- [email protected]
- Website: https://pellegrino-lab.github.io
Education
- Undergraduate Education
- B.S. Computer Science Arkansas Tech University
- Graduate Education
- M.S. Food Science, University of Arkansas
- DSc Otorthinolaryngology, TU Dresden
- Ph.D. Food and Sensory Science, University of Tennessee
Professional Summary
How do we choose what foods to eat? Eating is a dynamic, multisensory process shaped by odor, taste, and texture. Odors and tastes arise from complex mixtures of compounds that are released as foods are manipulated in the mouth and evolve over time. Dr. Pellegrino’s research focuses on identifying the chemical, structural, and temporal features of sensory stimuli that drive the perceptual organization of flavor, with the goal of uncovering general principles governing food choice across individuals with intact and altered sensory systems.
The Texas A&M Sensory Science Facility (SSF), directed by Dr. Robert Pellegrino, provides consumer, analytical, and instrumental testing services to academic and industry partners. Our facility is equipped with a full kitchen, laboratory, and 30 individual sensory booths.
In addition to his research program, Dr. Pellegrino is actively engaged in translational and collaborative science. He serves in leadership roles within the Global Consortium for Chemosensory Research (GCCR) and the International Society of Neurogastronomy (ISN). He also participates in outreach efforts, such as the development of a cookbook for those who cannot smell, that extend sensory science from the laboratory to real-world contexts.