Prescott's research has explored various aspects of the human perception of taste, odor and somatosensory qualities, and he has published extensively on topics such as genetic variations in taste and flavor perception, and interactions between sensory systems important for food perceptions. He was recently awarded the inaugural Sense of Smell Institute Science of Fragrance Award for his work on the impact of odors on pain, and he edits several journals such as Food Quality and Preference.