Curtis Luckett, Ph.D.
Dr. Luckett received his Ph.D. in food science from the University of Arkansas, concentrating in sensory science and statistics. He has also spent time in the field of carbohydrate chemistry and human nutrition. Besides a Ph.D. from University of Arkansas, Dr. Luckett also has a B.S. Oklahoma State University, M.S. from University of Arkansas, and has held previous industry positions at Cargill Inc. and Merieux Nutrisciences. His research has been published in Journal of Sensory Science, Chemical Senses, Journal of Agriculture & Food Chemistry, Food Quality & Preference, and Journal of Food Science.
- Understanding the physiological connection with texture perception. More specifically studying how mastication, salivary output, and oral sensitivity can influence texture judgements.
- Creating a better understanding how we process simultaneous information during the eating/drinking experience, and how this multisensory processing can affect our sensory judgements.
- Understanding the relationship between objective measures and sensory perception.
Sara Burns, M.S.
Mrs. Burns received her B.S. in food science from the University of Tennessee in 2012. Continuing on here at UT, she went on to get her M.S in Food Science with a minor in Statistics (2014). Her research on discrimination testing has been widely used by the food industry and at the 2014 Sensory Science Professionals Annual Meeting, she was awarded the Outstanding Presentation the Develops or Expands a Method for her work on discrimination testing methodology.