Chair

Curtis Luckett is a sensory scientist that has shifted focus to leading research and development efforts in sustainability-focused food-tech startups. Before his foray into early stage food-tech, Curtis was an assistant professor at the University of Tennessee, where was the also the director of the Center for Sensory Science.

His research has centered on the relationships between objective measures and sensory perception, while exploring topics related to methodology, food texture perception, and cross-modal interactions in perception. He has also enjoyed a parallel research career in food chemistry, which more recently has focused on discovering and creating compounds to modify smell and taste perception.

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