Robert Pellegrino

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.

By linking stimulus properties to perceptual and behavioral outcomes, his goal is to establish a mechanistic understanding of choice, acceptance and decision-making. These fundamental insights will enable applied advances in food design, nutrition, and sensory accessibility.

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.

Selected Publications

Pellegrino, R., Fjældstad, A., & Hummel, T. (2025). Bringing flavor back through the senses: A guide and cookbook. Springer Nature. In production.

Pellegrino, R., Samoilova, K., Ihara, Y., Andres, M., Singh, V., Gerkin, R. C., … & Mainland, J. D. (2025). A quantitative framework for predicting odor intensity across molecule and mixtures. bioRxiv, 2025-08. https://www.biorxiv.org/content/10.1101/2025.08.08.668954v1

Wang, Q. J., & Pellegrino, R. (2025). Automating chemosensory creativity assessment with large language models. Food Quality and Preference, 105599.

Pellegrino, R., Horberg, T., Olofsson, J., & Luckett, C. (2021). Duality of Smell: Route-Dependent Effects on Olfactory Perception and Language. Chemical Senses, 46, bjab025.

Pellegrino, R., Mainland, J.D., Kelly, C. E., Parker, J. K. Hummel, T. (2021). Prevalence and Correlates of Parosmia and Phantosmia among Smell Disorders. Chemical senses, 46.

Pellegrino, R., & Luckett, C. R. (2020). Aversive textures and their role in food rejection. Journal of Texture Studies. 51(5):733-741.