The Research Team

Our lab brings together researchers passionate about understanding how humans experience and respond to the sensory world of food.

Dr. Robert Pellegrino
Principal Investigator

Robert (Bob) Pellegrino, PhD

Assistant Professor of Sensory Science | Texas A&M University
Affiliated Scientist | Monell Chemical Senses Center

Dr. Robert Pellegrino is an assistant professor of sensory science at Texas A&M and an affiliated scientist at the Monell Chemical Senses Center, specializing in smell and texture perception. With doctorates in Food Science and Medical Research, his work spans multisensory integration in eating, smell disorder diagnostics, and the interplay between olfactory and texture perception in consumer experience. He serves in leadership roles within the Global Consortium for Chemosensory Research (GCCR) and the International Society of Neurogastronomy (ISN). He consults for beverage and food companies on product development and does food pop-ups around Knoxville, TN and Philadelphia, PA.

✉ robert.pellegrino@tamu.edu 🎓 Faculty Page ☁ Bluesky

Favorite smell

Cis-3-hexenol (freshly cut grass)

Favorite texture

Chewiness of beef tendon

Current Lab Members

Our lab is growing. We welcome motivated graduate students interested in sensory science, chemosensation, and food science. Get in touch to learn about opportunities.

Suryadeep Sur

Suryadeep Sur

PhD Student

B.S. Chemistry, University of Calcutta; M.S. Chemistry, IIT Kharagpur and Texas A&M University. Suryadeep's PhD research examines the relationship between molecular composition and the perception of savory aromas, focusing on the chemical drivers of savory profiles and their transition from volatile compounds to sensory stimuli.

suryadeepsur@tamu.edu

Favorite smell

Rain

Favorite texture

Tender

Kade Gorman

Kade Gorman

MS Student

B.S. Food Science & Technology, Texas A&M University (2026). Kade's research interests center on the perceived synergistic and antagonistic relationships between texture and flavor/aroma, approached through a product development lens with a focus on beverage R&D.

kade_gorman@tamu.edu

Favorite smell

Vanillin

Favorite texture

Fresh blackberries

Research Networks

Engaged in the Broader Community

Dr. Pellegrino participates in international research consortia and scientific societies advancing chemosensory science.

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GCCR

Global Consortium for Chemosensory Research — a worldwide collaborative studying smell, taste, and chemesthesis.

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ISN

International Society of Neurogastronomy — bridging neuroscience and the culinary arts through science communication.