Skip to content

Faculty Profile

Curtis Luckett

Assistant Professor

Sensory Science, Oral processing, Olfaction


Food Science Bldg.
2510 River Dr.
RM 110
Knoxville, TN 37996



Ph.D., University of Arkansas, Food Science, 2016
M.S., University of Arkansas, Food Science, 2012
B.S., Oklahoma State University, Nutritional Sciences, 2007

Interest Areas and Research

Our lab’s current research is centered around four main areas:
1. We are interested in addressing food perception changes in anosmics and look for methods to increase their eating enjoyment. Approximately 5% of people don’t have a sense of smell (anosmia), which has been shown to drastically decrease their eating enjoyment. We are currently collecting data on food attitudes in anosmics with plans to use this feedback to design foods for anosmics.
2. We are interested in characterizing oral tactile sensitivity and finding relationships between oral tactile sensitivity and oral processing. Currently, there isn’t a standardized method to measure how sensitive to touch someone is within their mouth. We are working to develop a test to measure the food-related touch sensations involved texture perception.
3. Development and characterization of retronasal aroma perception. Odors can be perceived from both the nose (orthonasal) and mouth (retronasal). Almost all characterizations of how humans perceive smell stimuli is done through orthonasal presentation routes. In the food industry, retronasal odor perception if extremely important. We are working on ways to assess retronasal aroma and characterize human retronasal olfactory ability.

Click here to visit my lab's website

Selected Publications

Pellegrino, R., Jones, J., Shupe, G.E., & Luckett, C.R. (2019). Sensitivity to Viscosity Changes and Subsequent Estimates of Satiety across Different Senses. Appetite, 133: 101-106.

Shupe, G. E., Wilson, A., & Luckett C. R. (2019). The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior. Journal of Texture Studies.

Luckett, C. R., Meullenet, J. F., & Seo, H. S. (2016). Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Quality and Preference, 51, 8-19.

Seo, H.S., Lohse. F., Luckett, C.R., Hummel, T. (2013). Semantically congruent sounds enhance odor pleasantness. Chemical Senses, 39: 215-228.

The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

Social Share Buttons and Icons powered by Ultimatelysocial