Paige Luck

Paige Luck is a Lecturer at the Food Science Department of North Carolina State University (NCSU). Her career transitioned from dairy protein texture research to undergraduate education, where she teaches courses like Food Science and the Consumer (FS 201), The Science of Food Preparation (FS 330), and The Chemistry of Food and Bioprocessed Materials (FS 402). She also leads hands-on lab experiences for food science majors.

Research Interests: Her work focuses on Food Science Literacy, Dairy Protein Aggregation, and Oral Processing Mechanics, integrating sensory and instrumental texture analysis with educational outreach. She has developed programs for secondary educators and students to enhance food science awareness.

Scientific Awards:

• USDA Grant (2021): Food Science Literacy for Diverse Communities
• Wolfpack Pride Award (2014)
• Award of Excellence, NCSU College of Agriculture and Life Sciences (2011)

Publication Trends: Her research spans Protein Foam Dynamics, Dairy Chemistry, 食品加工优化, and 乳制品涩味机制, with a recent shift toward Oral Processing Behavior and Food Texture Preference Analysis.

Education: She holds an M.S. in Food Science (2000) and a B.S. in Food Science (1997) from NCSU.