Sensory science researcher unlocks what drives perceived flavors

Robert Pellegrino, Ph.D., has joined the Texas A&M College of Agriculture and Life Sciences Department of Animal Science as an assistant professor of sensory science, strengthening the department’s research capacity in how taste, smell and texture influence consumer behavior, food preferences and purchasing decisions.

Pellegrino’s work sits at the intersection of sensory science, neuroscience and consumer research, with applications across animal products, food systems and human health. His research helps explain not only what people taste and smell, but why those perceptions matter in the real world.

“Dr. Pellegrino will be a great asset to our department,” said Clay Mathis, Ph.D., professor and head of the Department of Animal Science. “He has a passion for understanding the complex nature of sensory science and connecting it to real-world applications.”

Research focuses on what shapes flavor

Pellegrino studies the chemical, structural and temporal features of sensory stimuli that contribute to perceived flavor. His research examines how odor, taste and texture interact to shape eating experiences and influence consumer decision-making.

In previous roles, Pellegrino has been at the forefront of digitizing odors. He created models to predict odor intensity and quality from the shape of the molecule. This work led to the development of a universal odor scale, comparable to the decibel system, along with patenting a process to digitally recreate odors. These tools allow researchers to better compare sensory experiences and predict how consumers will respond to different food products.

“Humans are incredible tasters and smellers and discriminators of texture,” Pellegrino said. “When we measure these experiences reliably, we can better understand behavior and make objective predictions about the marketplace.”

In addition to flavor perception, Pellegrino has contributed to projects focused on improving eating experiences for individuals who have lost their sense of smell. His work includes developing a cookbook designed for people with sensory loss and exploring how other cues can enhance food enjoyment when smell or taste is impaired.

Teaching and mentoring the next generation

Pellegrino will teach ANSC 487: Sensory Evaluation of Foods beginning in spring 2027. The course introduces students to sensory evaluation methods and teaches them how to apply those techniques to research, product development and consumer studies.

He said returning to the classroom and working directly with students remains one of the most rewarding aspects of his role.

“I’m very excited about teaching and working with everybody,” Pellegrino said. “Students are full of great ideas, and I have a long list of projects I want to explore with them.”

Collaboration and curiosity drive Pellegrino’s teaching philosophy. He encourages students to understand foundational sensory science principles and apply them in the real world.

“When students have a foundational understanding of the senses and why we use them, it positions them ahead of the competition,” he said.

Leadership and global engagement

Beyond Texas A&M, Pellegrino remains active in the global sensory science community. He serves in leadership roles with the Global Consortium for Chemosensory Research and the International Society of Neurogastronomy, organizations focused on advancing sensory research and collaboration worldwide.

“Sensory science helps you appreciate the world more,” Pellegrino said. “When you study all five senses, you experience food and life in a completely different way.”