Dr. Curtis Luckett is an assistant professor of food science at the University of Tennessee. He got his M.S. and Ph.D. in food science from the University of Arkansas. Since joining the University of Tennessee, Curtis has built a research program in which food texture is a cornerstone. However, Curtis’ lab has many evolving research interests and does additional work on sensory methodology, cross-modal correspondences, and olfaction.

Homepage: http://sensory.tennessee.edu/index.php/people/

Faculty Profile (website malfunctioning): http://foodsciencedev.tennessee.edu/faculty-profile/?smid=1400

LinkedIn: https://www.linkedin.com/in/curtis-luckett-5b4899126/

Twitter: @crluckett

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