Biography
Dr. Maurice O’ Sullivan is a sensory scientist and senior lecturer in food science working in the School of Food and Nutritional Sciences, UCC. In 2016 he launched his book “A Handbook for Sensory and Consumer Driven New Product Development (Innovative Technologies for the Food and Beverage Industry) on the 14th September at the 3rd National Food & Drink Business Conference and Exhibition, CityWest Convention Centre, Dublin. In the past Maurice has worked in the food industry as a sensory scientist and flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has worked as a food technologist and process/product development scientist for the processed foods sector in the 1990’s as well as more recently a product development consultant to the dairy, meat and beverage industries. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently Maurice works in the School of Food and Nutritional Sciences, University College Cork as a senior lecturer and sensory and product reformulation project coordinator on large scale multi-million euro research projects. For many years he has also managed the “Sensory Unit” at UCC working on sensory and flavour based projects involving a diverse selection of products as well as lecturing in sensory science. Maurice has published more than 200 sensory or consumer research based articles (papers, book chapters, proceedings etc.).Research Grants
| Project | Funding Body | Start Date | End Date | Award | |
|---|---|---|---|---|---|
| Travel Award. | Enterprise Irl | 12-SEP-12 | 31-JAN-13 | €800.00 |
Publications
Peer Reviewed Journals
| Year | Publication | |
|---|---|---|
| (2011) | 'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks' O'Sullivan, M.G., Cruz, M. and Kerry, J.P. ; (2011) 'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks'. LWT - Food Science and Technology, [Details] | |
| (1997) | 'The Distribution of Dietary Vitamin E in the Muscle of the Porcine Carcass [B1423]' O'Sullivan, M. G.; Kerry, J. P.; Buckley, D. J.; Lynch, P. B.; Morrissey, P. A.; (1997) 'The Distribution of Dietary Vitamin E in the Muscle of the Porcine Carcass [B1423]'. Meat Science, 45 (*):297-305 [Details] | |
| (2003) | 'Evaluation of pork meat colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis' O'Sullivan, M.G., Byrne, D.V., Martens, H., Gidskehaug, L.H, Andersen, H.J. and Martens. M.; (2003) 'Evaluation of pork meat colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis'. Meat Science, 65 :909-916 [Details] | |
| (2003) | 'Sensory and chemical assessment of pork supplemented with iron and vitamin E' O'Sullivan, M.G., Byrne, D.V., Nielsen, J.H., Andersen, H.J. and Martens, M.; (2003) 'Sensory and chemical assessment of pork supplemented with iron and vitamin E'. Meat Science, 64 :175-189 [Details] | |
| (2003) | 'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose' O'Sullivan, M.G., Byrne, D.V., Jensen, M.T., Andersen, H.J. and Vestergaard, J; (2003) 'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose'. Meat Science, 65 :1125-1138 [Details] | |
| (2002) | 'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E' O'Sullivan, M.G., Byrne, D.V., Stagsted, J., Andersen, H.J. and Martens, M.; (2002) 'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'. Meat Science, 60 :253-265 [Details] | |
| (2002) | 'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality' O'Sullivan, M.G., Byrne D. V., and Martens, M.; (2002) 'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality'. Journal of Sensory Studies, 17 :539-558 [Details] | |
| (2002) | 'The reliability of naïve assessors in sensory evaluation visualised by pragmatical multivariate analysis' O'Sullivan, M.G., Martens, H., Boberg, S., Kristensen, L. & Martens, M.; (2002) 'The reliability of naïve assessors in sensory evaluation visualised by pragmatical multivariate analysis'. Journal of Food Quality and Preference, 25 :395-408 [Details] | |
| (1998) | 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles' O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'. Irish Journal of Agriculture and Food Research, 37 :227-235 [Details] | |
| (1997) | 'The distribution of dietary vitamin E in the muscle of the porcine carcass' O¿Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1997) 'The distribution of dietary vitamin E in the muscle of the porcine carcass'. Meat Science, 45 :297-305 [Details] | |
| (2002) | 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in meat patties from carriers and non-carriers of the RN_ allele' Byrne, D. V., O'Sullivan, M. G., Bredie, W. L. P. & Martens, M. (2002); (2002) 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in meat patties from carriers and non-carriers of the RN_ allele'. Meat Science, 63 :211-224 [Details] | |
| (2001) | 'Sensory panel consistency during development of a vocabulary for warmed-over flavour' Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, W. L. P. and Martens, M. ; (2001) 'Sensory panel consistency during development of a vocabulary for warmed-over flavour'. Food Quality and Preference, 12 :171-187 [Details] | |
| (2000) | 'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties' Kerry, J.P., O'Sullivan, M.G., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (2000) 'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 :61-66 [Details] | |
| (2000) | 'Distribution of ¿tocopherol in beef muscles following dietary ¿tocopheryl acetate supplementation' Lynch, A., Kerry, L.P., O'Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. & Morrissey, P.A. ; (2000) 'Distribution of ¿tocopherol in beef muscles following dietary ¿tocopheryl acetate supplementation'. Meat Science, 56 :211-214 [Details] | |
| (2010) | 'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups' Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups'. Food Quality and Preference, 21 :478-488 [Details] | |
| (2010) | 'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes' Michon, C., O'Sullivan , M.G., Sheehan, E., Delahunty, C.M. and Kerry, J.P ; (2010) 'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes'. Food Quality and Preference, 21 :553-561 [Details] | |
| (2010) | 'The investigation of gender related sensitivity differences in food perception' Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'The investigation of gender related sensitivity differences in food perception'. Journal of Sensory Studies, 24 :922-937 [Details] | |
| (2009) | 'Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors' Yusop, S, M., O'Sullivan, M. G., Kerry, J. F. and J. P. Kerry ; (2009) 'Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors'. Journal of Sensory Studies, 24 :269-289 [Details] | |
| (2009) | 'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors' Yusop, S, M., O'Sullivan, M. G., Kerry, J. F. and J. P. Kerry. ; (2009) 'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors'. Journal of Sensory Studies, 24 :512-533 [Details] | |
| (2010) | 'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat' Yusop, S. M., O¿Sullivan, M. G., Kerry, J. F. & Kerry, J. P. ; (2010) 'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'. Meat Science, 85 :657-663 [Details] | |
| (2008) | 'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere' Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., Kerry, J. P.; (2008) 'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'. Meat Science, 79 :648-655 [Details] | |
| (2009) | 'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks' Zakrys, P. I., O'Sullivan, M. G., Allen, P., Kerry, J. P. ; (2009) 'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'. Meat Science, 81 :720-725 [Details] | |
| (2010) | 'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage' Zakrys-Walliwander, P. I., O'Sullivan, M. G., Allen, P., O¿Neill, E.E and Kerry, J. P.; (2010) 'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage'. Food Research International, 43 :277-284 [Details] | |
| (2011) | 'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks' Zakrys-Walliwander, P. I., O'Sullivan, M. G., Walshe, H., Allen, P., Kerry, J. P. ; (2011) 'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'. Meat Science, 88 :198-202 [Details] | |
| (2000) | 'The effects of dietary ƒÑ-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties' Kerry, J.P., O¡¦Sullivan, M.G., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (2000) 'The effects of dietary ƒÑ-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 (*):61-66 [Details] | |
| (2000) | 'Distribution of ƒÑ-tocopherol in beef muscles following dietary ƒÑ-tocopheryl acetate supplementation' Lynch, A., Kerry, J.P., O¡¦Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. and Morrissey, P.A.; (2000) 'Distribution of ƒÑ-tocopherol in beef muscles following dietary ƒÑ-tocopheryl acetate supplementation'. Meat Science, 56 (*):211-214 [Details] | |
| (2000) | 'Distribution of ƒÑ-tocopherol in beef muscle following dietary ƒÑtocopheryl acetate supplementation' Lynch, A., Kerry, J.P., O¡¦Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. & Morrissey, P.A.; (2000) 'Distribution of ƒÑ-tocopherol in beef muscle following dietary ƒÑtocopheryl acetate supplementation'. Meat Science, 56 (*):211-214 [Details] | |
| (1998) | 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscle' O’Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscle'. Irish Journal of Agricultural and Food Research, 37 (*):227-236 [Details] | |
| (1997) | 'The distribution of dietary vitamin E in the muscles of the porcine carcass' O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1997) 'The distribution of dietary vitamin E in the muscles of the porcine carcass'. Meat Science, 45 (*):297-305 [Details] | |
| (2003) | 'Evaluation of pork colour: sensory colour assessment using trained and untrained sensory panellists' O'Sullivan, M.G., Byrne D. V. and Martens, M.; (2003) 'Evaluation of pork colour: sensory colour assessment using trained and untrained sensory panellists'. Meat Science, 63 :119-129 [Details] |
Book Chapters
| Year | Publication | |
|---|---|---|
| (2007) | 'Use of smart packaging technologies for dairy and beverage products' O'Sullivan, M.G & Kerry, J.P.; (2007) 'Use of smart packaging technologies for dairy and beverage products' In: Smart Packaging Technologies. Chichester, West Sussex, UK: John Wiley & Sons. [Details] | |
| (2008) | 'Sensory and Quality Properties of Packaged Meat' O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory and Quality Properties of Packaged Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2008) | 'Sensory Evaluation of Fresh Meat' O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory Evaluation of Fresh Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2011) | 'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' O'Sullivan, M. G., Kerry, J. P. and Byrne, D. V. ; (2011) 'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' In: Processed Meats Improving Safety and Nutritional Quality. UK: Woodhead Publishing Ltd. [Details] | |
| (2012) | 'Instrumental assessment of the sensory quality of meat, poultry and fish' O¿Sullivan, M.G and Kerry, J.P.; (2012) 'Instrumental assessment of the sensory quality of meat, poultry and fish' In: TBC. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2011) | 'Sensory Quality of Fresh and Processed Meats' O¿Sullivan, M.G & Kerry, J.P. ; (2011) 'Sensory Quality of Fresh and Processed Meats' In: mproving the sensory and nutritional quality of fresh and processed meats. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2011) | 'Meat Marinating Technologies' Yusop, S, M., O¿Sullivan, M. G., Kerry, J. F. and J. P. Kerry ; (2011) 'Meat Marinating Technologies' In: Improving the sensory and nutritional quality of fresh and processed meats. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2011) | 'Case Studies: Meat and poultry' O¿Sullivan, M.G.; (2011) 'Case Studies: Meat and poultry' In: Food and beverage shelf-life and stability. Cambridge, UK: Woodhead Publishing Limited. [Details] | |
| (2012) | 'Packaging of (fresh and frozen) pork' O'Sullivan, M.G and Kerry, J.P.; (2012) 'Packaging of (fresh and frozen) pork' In: Handbook of Meat, Poultry and Seafood Quality. Oxford, UK: Wiley-Blackwell Publishing Ltd. [Details] | |
| (2009) | 'Meat Packaging' O'Sullivan, M.G & Kerry, J.P.; (2009) 'Meat Packaging' In: Handbook of Meat Processing. Chichester, West Sussex, UK: John Wiley & Sons. [Details] |
Professional Activities
Professional Associations
| Association | Function | From / To | |
|---|---|---|---|
| European Sensory Network | Member | 30-APR-11 / | |
| FoodUnique network | Member | 01-JAN-09 / |
Teaching Activities
Teaching Interests
SUMMARY
· I have lectured on Sensory Evaluation in Quality Control (FS4003) and Introduction to Sensory and Consumer Science (FS4003) to undergraduate students.
- I have taught a number of different courses in The Department of Life Sciences, Copenhagen University, Denmark; Participated as lecturer in the Sensory and Consumer Science course at LIFE, University of Copenhagen 2000-2002. Also regular lecturer on other courses at LIFE, namely, in Sensory and multivariate data analytical areas.
- Background to Sensory Methods (Sensory 3 week Courses, 1999-2002.)
- Sensory Aroma and Chemometrics (BSc/MSc Course).
- Colour Analysis of Meat (BSc/MSc Course).
· I have taught short courses to industrial groups external to UCC;
- What Gives Meat its Flavour (South West Abattoirs Master Class).
· I have taught short courses at RELAY workshops at the Ashtown Food Research Centre;
- Sensory and Consumer Appeal of MAP Beef (Meat matters Workshop¿ quality, health, innovation
and exploitation of new technologies)
- Sensory evaluation to optimise the market potential of value-added meat products
(A cut above : value added meat products Workshop).
· I have assisted in supervised of 6 postgraduate students to date (5 Ph.D. students and 1 Masters student).
· Additionally I have assisted in supervising 4 undergraduate final year projects.
