Research Profile

Maurice O'Sullivan

Biography

Dr. Maurice O’ Sullivan is a sensory, reformulation scientist and senior lecturer in food science working in the School of Food and Nutritional Sciences, UCC. 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.). 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 2020 a second book was published: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. 450pages. This book presents the state of the art in the sensory driven nutritional optimisation of foods and beverages for applications with the industry. It includes the most up to date and innovate sensory/consumer driven methodologies. This book showcases this scientific acumen which will be used to teach undergraduate and postgraduate students as well as update industry. 

Research Interests

I have contributed to numerous research projects, research papers and books (n=200+) which I incorporate into my lectures as research-led teaching. I have written two books, both of which have been adopted as syllabus teaching texts internationally; A Handbook for Sensory and Consumer Driven New Product Development (Elsevier): Salt Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages (Elsevier/Woodhead). My research responsibilities involve supervising postgraduate students (n=24), acquiring research funding and publishing prolifically. I have to date secured significant research funding, as a PI and co-PI of €5,323,416.30 (see below). As head of my research group within the School I have co-supervised 19 post-grads to completion, 4 PhD’s ongoing, published 124 peer reviewed papers in recognised high impact journals (+10 submitted), 2 books (26 Chapters) 18 Co-authored Books, 45 Book chapters (including books), 36 short papers, 23 oral presentations, 112 poster presentations. I have worked in the area of targeted ingredient (salt, fat, sugar) reduction in and processability of foods since 1997. The focus of this research has been reduction of negative ingredients linked to civilisation diseases (Diabetes, Obesity, Heart Disease, Anaemia) while maintaining sensory but improving nutritional quality of developed products. My latest book “Salt Fat and sugar Reduction” disseminated to both undergraduates, post-graduates but also Industry, highlights innovations. I have close links with many of the world’s most renowned scientists in my field of research and present and disseminate at prestigious international conferences. Additionally, I have extensively collaborated with plant ingredient, meat, confectionary, dairy and convenience food-based research, which is evidenced by my CV, research plan and publications. A current research focus is the development of plant based foods and beverages with the emphasis of using multi-modal and multivariate analysis in order to better understand the ”Beany Flavours” that are currently a limiting factor in applications in this product category. I have also had the pleasure of working in collaboration with the food and beverage industry as the “Head of the Sensory Unit” service, which I manage and employs one post-doc. This sensory science-based service (at UCC) includes testing the difference, affective and descriptive analysis of foods and beverages as well as preference mapping and comparing sensory results to microbiological and analytical (instrumental, physico-chemical) data using multivariate data analysis (MVA).

Research Projects-Funding obtained to date as Co-ordinator of Research Projects/Lead Scientist

Total  €6,173,416.30


Research Grants

 ProjectFunding
Body
Start DateEnd DateAward
HEACOVID1901-APR-2131-JUL-21€6,077.00
Study on the Mechanism of Starch-based Emulsion Gel Regulating Sodium Ion Release and Salt Taste Perception and Food ApplicationsScience Foundation Ireland01-JUL-2430-JUN-28€850,000.00
MeatMatrix: Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds.Department of Agriculture, Fisheries & Food (DAFF)30-OCT-0828-FEB-14€458,900.00
Profiling Milk from Grass – Biochemical and Sensory Analysis of DairyDepartment of Agriculture, Fisheries & Food (DAFF)01-SEP-1630-JAN-22€200,000.00
COFFEEBAG*; Sensory optimisation of coffee delivery systems with Bewley’s Coffee. Ireland’s oldest coffee roasters. IP/2013/0219.Enterprise Ireland01-JAN-1301-FEB-18€100,000.00
PACCP: Quantification of variation in beef at processor, retailer, consumer level (PACCP) systemDepartment of Agriculture, Fisheries & Food (DAFF)01-FEB-0730-OCT-10€237,670.00
RETORTPACK*: Development of a range of convenience-style, retortable seafood products using novel packaging materials).01-JAN-07€102,000.00
Bull beef-Sensory optimisation of under-utilised beef animals to improve agricultural and economic efficiencyDepartment of Agriculture, Fisheries & Food (DAFF)01-SEP-1230-MAR-19€226,468.00
Development of plant-based meat and dairy products and analoguesEnterprise Ireland09-JUN-1901-SEP-22€91,000.00
Cross Cultural Sensory Perception of Irish Dairy Products. Asia, Europe and North America Cross Cultural Sensory Perception of Irish Dairy ProductsDepartment of Agriculture, Fisheries & Food (DAFF)01-SEP-1612-DEC-13€131,600.00
NATRIOPT*; Sensory Optimisation of Reduced Salt and Fat Processed Meat Products. 15/F/610Department of Agriculture, Fisheries & Food (DAFF)30-OCT-1612-JAN-24€887,106.70
PROSSLOW*: Development of consumer accepted low salt and low fat Irish traditional processed meats. Ref 11/F/026Department of Agriculture, Fisheries & Food (DAFF)30-OCT-1328-FEB-19€499,741.00
Meat4Vitality- Enhancement of texture, flavour and nutritional value of meat products for older people.Department of Agriculture, Fisheries & Food (DAFF)20-OCT-1230-MAR-17€174,965.00
SWEETLOW*: Development of optimised low carbohydrate confectionary Ref 14/F/812Department of Agriculture, Fisheries & Food (DAFF)30-OCT-1528-FEB-21€572,052.00
Teagasc Walsh Fellowships 2017; Ref: 2017212; Level of Award: 4 Year PhDTeagasc01-JUL-1730-APR-20€66,000.00
Impact of Grass Feeding Versus Concentrate Production Systems on the Sensory Characterisation of Irish Beef.Teagasc01-SEP-1931-AUG-21€44,000.00
HEACOVID1901-OCT-2113-MAY-22€6,077.00
Teagasc Walsh Fellowships 2017; Ref: 2017213; Level of Award: 2 Year PhDTeagasc01-JUL-1701-JAN-22€96,000.00
HEACOVID1901-APR-2131-JUL-21€6,000.00
Development of Optimised Low Carbohydrate Irish Confedctionary Products.Teagasc01-OCT-1514-FEB-19€88,000.00
Travel Award.Enterprise Irl12-SEP-1231-JAN-13€800.00
HEACOVID1901-APR-2128-FEB-22€12,153.00
HEACOVID1901-JAN-2228-JUN-22€6,077.00
MSc ProjectIndustry01-DEC-1931-JUL-22€91,000.00
MTC Project 1.2 Valididation of Genetic and Genomic Evaluations of Red Meat Yield and Meat Characteristics.Enterprise Irl01-JUN-1631-MAY-21€65,000.00

Contract Researchers

 Researcher NameProjectRoleFunding Body
Ciara O'NeillMeat Technology Ireland-Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.Postdoctoral ResearcherEnterprise Ireland
Andrey TyuftinNATRIOPT*; Sensory Optimisation of Reduced Salt and Fat Processed Meat Products. 15/F/610Postdoctoral ResearcherDepartment of Agriculture, Fisheries & Food (DAFF)

Publications

Books

 YearPublication
(2020)Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages.
Maurice O'Sullivan (2020) Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages. United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry.
Maurice O'sullivan (2017) A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. United Kingdom: Woodhead Publishing Ltd. [Details]

Reviews

 YearPublication
(2023)Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives.
Inguglia E.S.;Song Z.;Kerry J.P.;O’Sullivan M.G.;Hamill R.M. (2023) Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Reviews [DOI] [Details]
(2022)Volatile organic compounds in beef and pork by gas chromatography-mass spectrometry: A review.
Vilar, EG;O'Sullivan, MG;Kerry, JP;Kilcawley, KN (2022) Volatile organic compounds in beef and pork by gas chromatography-mass spectrometry: A review. WEINHEIM: Reviews [DOI] [Details]
(2022)Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review.
Cheng, Z;O'Sullivan, MG;Miao, S;Kerry, JP;Kilcawley, KN (2022) Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. HOBOKEN: Reviews [DOI] [Details]
(2021)Oxidative Quality of Dairy Powders: Influencing Factors and Analysis.
Clarke, HJ;McCarthy, WP;O'Sullivan, MG;Kerry, JP;Kilcawley, KN (2021) Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. BASEL: Reviews [DOI] [Details]

Peer Reviewed Journals

 YearPublication
(2024)'Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response'
Gluchowski A;Crofton E;Inguglia ES;O'Sullivan MG;Kerry JP;Hamill RM; (2024) 'Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response'. Foods (Basel, Switzerland), 13 (8) [DOI] [Details]
(2023)'Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives'
Inguglia ES;Song Z;Kerry JP;O'Sullivan MG;Hamill RM; (2023) 'Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives'. Foods (Basel, Switzerland), 12 (10) [DOI] [Details]
(2023)'Sensory characteristics of cheddar and related cheeses varieties'
O'Sullivan M.G. (2023) 'Sensory characteristics of cheddar and related cheeses varieties'. Sensory Profiling Of Dairy Products, :179-194 [DOI] [Details]
(2023)'Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods'
Corcoran L.C.;Schlich P.;Moloney A.P.;O'Riordan E.;K M.;Botinestean C.;Gallagher E.;O' Sullivan M.G.;Crofton E.C. (2023) 'Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods'. Food Research International, 168 [DOI] [Details]
(2023)'Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source'
Garvey EC;O'Sullivan MG;Kerry JP;Kilcawley KN; (2023) 'Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source'. Food Chemistry, 417 [DOI] [Details]
(2022)'The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder'
Cheng, Z;Mannion, DT;O'Sullivan, MG;Miao, S;Kerry, JP;Kilcawley, KN (2022) 'The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder'. The Journal of Dairy Research, 89 :302-315 [DOI] [Details]
(2022)'The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk'
Clarke, HJ;Fitzpatrick, E;Hennessy, D;O'Sullivan, MG;Kerry, JP;Kilcawley, KN (2022) 'The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk'. Frontiers in Nutrition, 9 [DOI] [Details]
(2022)'The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation'
Moloney, AP;Wilson, SS;Siphambili, S;Moran, L;O'Riordan, EG;O'Sullivan, MG;Kerry, JP;Monahan, FJ;McGee, M (2022) 'The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation'. Animals, 12 [DOI] [Details]
(2022)'Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages'
Mohammed, HO;O'Grady, MN;O'Sullivan, MG;Hamill, RM;Kilcawley, KN;Kerry, JP (2022) 'Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages'. Foods, 11 [DOI] [Details]
(2021)'Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder'
Clarke, H. J.,Griffin, C.,Hennessy, D.,O'Callaghan, T. F.,O'Sullivan, M. G.,Kerry, J. P.,Kilcawley, K. N. (2021) 'Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder'. Journal of Dairy Science,   [DOI] [Details]
(2021)'An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species'
Mohammed, HO;O'Grady, MN;O'Sullivan, MG;Hamill, RM;Kilcawley, KN;Kerry, JP (2021) 'An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species'. Foods, 10 [DOI] [Details]
(2021)'Oxidative Quality of Dairy Powders: Influencing Factors and Analysis'
Clarke HJ;McCarthy WP;O'Sullivan MG;Kerry JP;Kilcawley KN; (2021) 'Oxidative Quality of Dairy Powders: Influencing Factors and Analysis'. Foods (Basel, Switzerland), 10 (10) [DOI] [Details]
(2021)'The application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysis'
Richardson, Aislinn M.; Tyuftin, Andrey A.; Kilcawley, Kieran N.; Gallagher, Eimear; O’ Sullivan, Maurice G.; Kerry, Joseph P. (2021) 'The application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysis'. Foods (Basel, Switzerland), 10 (2):1-17 [DOI] [Full Text] [Details]
(2021)'Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder'
Cheng, Z;Mannion, DT;O'Sullivan, MG;Miao, S;Kerry, JP;Kilcawley, KN (2021) 'Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder'. Foods, 10 [DOI] [Details]
(2021)'Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced cakes'
Garvey, EC;O'Sullivan, MG;Kerry, JP;Milner, L;Gallagher, E;Kilcawley, KN (2021) 'Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced cakes'. Food Chemistry, 342 [DOI] [Details]
(2021)'Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers'
O'Sullivan, MG;O'Neill, CM;Conroy, S;Judge, MJ;Crofton, EC;Berry, DP (2021) 'Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers'. Foods, 10 [DOI] [Details]
(2021)'The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions'
Tyuftin, AA;Richardson, AM;O' Sullivan, MG;Kilcawley, KN;Gallagher, E;Kerry, JP (2021) 'The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions'. Journal of Food Science, 86 :705-714 [DOI] [Details]
(2020)'Dietary compounds influencing the sensorial, volatile and phytochemical properties of bovine milk'
Clarke H.;Griffin C.;Rai D.;O'Callaghan T.;O'Sullivan M.;Kerry J.;Kilcawley K. (2020) 'Dietary compounds influencing the sensorial, volatile and phytochemical properties of bovine milk'. Molecules (Basel, Switzerland), 25 (1) [DOI] [Details]
(2020)'Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters'
Vilar E.;Ouyang H.;O'Sullivan M.;Kerry J.;Hamill R.;O'Grady M.;Mohammed H.;Kilcawley K. (2020) 'Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters'. Meat Science, 161 [DOI] [Details]
(2020)'Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients'
Milner L.;Kerry J.;O'Sullivan M.;Gallagher E. (2020) 'Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients'. Journal Innovative Food Science & Emerging Technologies, 59 [DOI] [Details]
(2020)'Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems'
Moran L.;Wilson S.S.;O'Sullivan M.G.;McGee M.;O'Riordan E.G.;Monahan F.J.;Kerry J.P.;Moloney A.P. (2020) 'Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems'. Animal, [DOI] [Details]
(2020)'A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets'
Cheng, Z;O'Sullivan, MG;Kerry, JP;Drake, MA;Miao, S;Kaibo, D;Kilcawley, KN (2020) 'A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets'. Food Research International, 138 [DOI] [Details]
(2020)'Correlating volatile lipid oxidation compounds with consumer sensory data in dairy based powders during storage'
Clarke H.J.;O’Sullivan M.G.;Kerry J.P.;Kilcawley K.N. (2020) 'Correlating volatile lipid oxidation compounds with consumer sensory data in dairy based powders during storage'. Antioxidants (Basel, Switzerland), 9 (4) [DOI] [Details]
(2020)'Factors influencing the sensory perception of reformulated baked confectionary products'
Garvey E.C.;O’Sullivan M.G.;Kerry J.P.;Kilcawley K.N. (2020) 'Factors influencing the sensory perception of reformulated baked confectionary products'. Critical Reviews in Food Science and Nutrition, 60 (7):1160-1188 [DOI] [Details]
(2020)'Effect of pelvic suspension and post-mortem ageing on the quality of three muscles fromHolstein Friesianbulls and steers'
Moran, L;Barron, LJR;Wilson, SS;O'Sullivan, MG;Kerry, JP;Prendiville, R;Moloney, AP (2020) 'Effect of pelvic suspension and post-mortem ageing on the quality of three muscles fromHolstein Friesianbulls and steers'. Journal of The Science of Food and Agriculture, [DOI] [Details]
(2020)'A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems'
Garvey, EC;Sander, T;O'Callaghan, TF;Drake, M;Fox, S;O'Sullivan, MG;Kerry, JP;Kilcawley, KN (2020) 'A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems'. Foods, 9 [DOI] [Details]
(2020)'Volatile compounds of six species of edible seaweed: A review'
Garicano Vilar E.;O'Sullivan M.;Kerry J.;Kilcawley K. (2020) 'Volatile compounds of six species of edible seaweed: A review'. Algal Research, 45 [DOI] [Details]
(2020)'A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts'
Garicano Vilar, Elena; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N. (2020) 'A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts'. Journal of The Science of Food and Agriculture, [DOI] [Full Text] [Details]
(2020)'Colloidal, Tribological and Sensory Properties of Oral Nutritional Supplements'
Bot, F., Crowley, S. V., O'Sullivan, J. J., O'Sullivan, M. G.,O'Mahony, J. A. (2020) 'Colloidal, Tribological and Sensory Properties of Oral Nutritional Supplements'. Italian Journal of Food Science, [Details]
(2019)'Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese'
Panthi R.;Kelly A.;Hennessy D.;O'Sullivan M.;Kilcawley K.;Mannion D.;Fenelon M.;Sheehan J. (2019) 'Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese'. International Journal of Dairy Technology, [DOI] [Details]
(2019)'Optimising the acceptability of reduced-salt ham with flavourings using a mixture design'
Delgado-Pando G.;Allen P.;Kerry J.;O'Sullivan M.;Hamill R. (2019) 'Optimising the acceptability of reduced-salt ham with flavourings using a mixture design'. Meat Science, 156 :1-10 [DOI] [Details]
(2019)'Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping'
Chong, F. S.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Moloney, A. P.; Methven, L.; Gordon, A. W.; Hagan, T. D. J.; Farmer, L. J. (2019) 'Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping'. Journal of the Science of Food and Agriculture,   [DOI] [Full Text] [Details]
(2019)'Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain'
Chong, F. S.; Farmer, L. J.; Hagan, T. D. J.; Speers, J. S.; Sanderson, D. W.; Devlin, D. J.; Tollerton, I. J.; Gordon, A. W.; Methven, L.; Moloney, A. P.; Kerry, Joseph P.; O'Sullivan, Maurice G. (2019) 'Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain'. Meat Science,   [DOI] [Full Text] [Details]
(2019)'Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology'
Clarke, HJ;Mannion, DT;O'Sullivan, MG;Kerry, JP;Kilcawley, KN (2019) 'Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology'. Food Chemistry, 292 :75-80 [DOI] [Details]
(2019)'Suckler bulls slaughtered at 15 months of age: Effect of different production systems on the fatty acid profile and selected quality characteristics of Longissimus thoracis'
Moran L.;Wilson S.;McElhinney C.;Monahan F.;McGee M.;O’Sullivan M.;O’Riordan E.;Kerry J.;Moloney A. (2019) 'Suckler bulls slaughtered at 15 months of age: Effect of different production systems on the fatty acid profile and selected quality characteristics of Longissimus thoracis'. Foods, 8 (7) [DOI] [Details]
(2019)'Sensory optimisation of salt-reduced corned beef for different consumer segments'
Conroy, PM;O'Sulliyan, MG;Hamill, RM;Kerry, JP (2019) 'Sensory optimisation of salt-reduced corned beef for different consumer segments'. Meat Science, 154 :1-10 [DOI] [Details]
(2019)'Factors influencing the sensory perception of reformulated baked confectionary products'
Garvey EC;O'Sullivan MG;Kerry JP;Kilcawley KN; (2019) 'Factors influencing the sensory perception of reformulated baked confectionary products'. Critical Reviews In Food Science and Nutrition, [DOI] [Details]
(2018)'Corrigendum to Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems (J. Dairy Sci. 99:9441-9460)'
O'Callaghan TF;Faulkner H;McAuliffe S;O'Sullivan MG;Hennessy D;Dillon P;Kilcawley KN;Stanton C;Ross RP; (2018) 'Corrigendum to Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems (J. Dairy Sci. 99:9441-9460)'. Journal of Dairy Science, 101 (9) [DOI] [Details]
(2018)'The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese'
Hickey, CD;O'Sullivan, MG;Davis, J;Scholz, D;Kilcawley, KN;Wilkinson, MG;Sheehan, JJ (2018) 'The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese'. Food Research International, 103 :468-477 [DOI] [Details]
(2018)'Salt content and minimum acceptable levels in whole-muscle cured meat products'
Delgado-Pando, G;Fischer, E;Allen, P;Kerry, JP;O'Sullivan, MG;Hamill, RM (2018) 'Salt content and minimum acceptable levels in whole-muscle cured meat products'. Meat Science, 139 :179-186 [DOI] [Details]
(2018)'Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland'
O'Sullivan, M. G.; Supple, B. (2018) 'Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland'. Creative Education, 9 (13):1996-2015   [DOI] [Details]
(2018)'Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems'
Kilcawley KN;Faulkner H;Clarke HJ;O'Sullivan MG;Kerry JP; (2018) 'Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems'. Foods (Basel, Switzerland), 7 (3) [DOI] [Details]
(2018)'Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems'
Kilcawley, KN;Faulkner, H;Clarke, HJ;O'Sullivan, MG;Kerry, JP (2018) 'Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems'. FOODS, 7 [DOI] [Details]
(2018)'Interaction of salt content and processing conditions drives the quality response in streaky rashers'
Delgado-Pando, Gonzalo; Allen, Paul; Kerry, Joe P.; O'Sullivan, Maurice G.; Hamill, Ruth M. (2018) 'Interaction of salt content and processing conditions drives the quality response in streaky rashers'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 97 :632-639 [DOI] [Full Text] [Details]
(2018)'Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance'
Conroy, Paula M.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P. (2018) 'Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance'. Meat Science, 143 :190-198   [DOI] [Full Text] [Details]
(2018)'Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers'
Fellendorf, S;Kerry, JP;Hamill, RM;O'Sullivan, MG (2018) 'Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 92 :584-592 [DOI] [Details]
(2018)'Corrigendum to “Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems” (Journal of Dairy Science (2016) 99(11) (9254–9262), (S0022030216305720) (10.3168/jds.2016-11271))'
O'Callaghan T.;Faulkner H.;McAuliffe S.;O'Sullivan M.;Hennessy D.;Dillon P.;Kilcawley K.;Stanton C.;Ross R. (2018) 'Corrigendum to “Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems” (Journal of Dairy Science (2016) 99(11) (9254–9262), (S0022030216305720) (10.3168/jds.2016-11271))'. Journal of Dairy Science, 101 (9) [DOI] [Details]
(2018)'Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland'
O'Sullivan, M. & Supple, B. (2018) 'Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland'. [DOI] [Details]
(2017)'Hedonic and descriptive sensory evaluation of instant and fresh coffee products'
Stokes, CN;O'Sullivan, MG;Kerry, JP (2017) 'Hedonic and descriptive sensory evaluation of instant and fresh coffee products'. European Food Research and Technology, 243 :331-340 [DOI] [Details]
(2017)'Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture'
Conroy, Paula M.; O’Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P. (2017) 'Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture'. Meat Science, [DOI] [Full Text] [Details]
(2017)'MEAT SCIENCE'
Conroy, PM;O'Sullivan, MG;Hamill, RM;Kerry, JP (2017) 'MEAT SCIENCE'. Meat Science, 132 :125-130 [DOI] [Details]
(2017)'Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese'
O'Callaghan TF;Mannion DT;Hennessy D;McAuliffe S;O'Sullivan MG;Leeuwendaal N;Beresford TP;Dillon P;Kilcawley KN;Sheehan JJ;Ross RP;Stanton C; (2017) 'Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese'. Journal of Dairy Science, 100 (8) [DOI] [Details]
(2017)'Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers'
Moran, L.; O'Sullivan, M. G.; Kerry, J. P.; Picard, B.; McGee, M.; O'Riordan, E. G.; Moloney, A. P. (2017) 'Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers'. Meat Science, 125 :76-83 [DOI] [Full Text] [Details]
(2017)'Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding'
Fellendorf, Susann,O'Sullivan, Maurice G.,Kerry, Joseph P. (2017) 'Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding'. Food Science & Nutrition, 5 (2):273-284   [DOI] [Full Text] [Details]
(2017)'Effect of different forage types on the volatile and sensory properties of bovine milk'
Faulkner H;O'Callaghan TF;McAuliffe S;Hennessy D;Stanton C;O'Sullivan MG;Kerry JP;Kilcawley KN; (2017) 'Effect of different forage types on the volatile and sensory properties of bovine milk'. Journal of Dairy Science, [DOI] [Details]
(2016)'A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry'
Maurice G. O'Sullivan (2016) 'A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry'. [Details]
(2016)'Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings'
Fellendorf, S;O'Sullivan, MG;Kerry, JP (2016) 'Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings'. European Food Research and Technology, 242 :2105-2118 [DOI] [Details]
(2016)'Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels'
Henneberry, S,O'Sullivan, MG,Kilcawley, KN,Kelly, PM,Wilkinson, MG,Guinee, TP (2016) 'Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels'. International Journal of Dairy Technology, 69 :38-50 [DOI] [Details]
(2016)'A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry'
O'Sullivan M. (2016) 'A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry'. A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry, :1-337 [Details]
(2016)'Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings'
Fellendorf S;O'Sullivan MG;Kerry JP; (2016) 'Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings'. Meat Science, 113 [DOI] [Details]
(2016)'Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems'
O'Callaghan TF;Faulkner H;McAuliffe S;O'Sullivan MG;Hennessy D;Dillon P;Kilcawley KN;Stanton C;Ross RP; (2016) 'Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems'. Journal of Dairy Science, 99 (12) [DOI] [Details]
(2016)'Comparative DNA adduct formation and induction of colonic aberrant crypt foci in mice exposed to 2-amino-9H-pyrido[2,3-b]indole, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, and azoxymethane'
Kim S;Guo J;O'Sullivan MG;Gallaher DD;Turesky RJ; (2016) 'Comparative DNA adduct formation and induction of colonic aberrant crypt foci in mice exposed to 2-amino-9H-pyrido[2,3-b]indole, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, and azoxymethane'. Environmental and Molecular Mutagenesis, 57 (2) [DOI] [Details]
(2016)'Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes'
Stokes, CN;O'Sullivan, MG;Kerry, JP (2016) 'Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes'. International Journal of Food Science and Technology, 51 :2041-2048 [DOI] [Details]
(2016)'Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality'
Gethins L;Rea MC;Stanton C;Ross RP;Kilcawley K;O'Sullivan M;Crotty S;Morrissey JP; (2016) 'Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality'. Fems Microbiology Letters, 363 (16) [DOI] [Details]
(2016)'Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir'
Walsh, Aaron M.; Crispie, Fiona; Kilcawley, Kieran; O’Sullivan, Orla; O’Sullivan, Maurice G.; Claesson, Marcus J.; Cotter, Paul D. (2016) 'Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir'. Msystems, 1 (5):1-16 [DOI] [Full Text] [Details]
(2015)'Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties'
Guerrero, P;O'Sullivan, MG;Kerry, JP;de la Caba, K (2015) 'Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties'. RSC Advances, 5 :8182-8189 [DOI] [Details]
(2015)'Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding'
Fellendorf S;O'Sullivan MG;Kerry JP; (2015) 'Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding'. Meat Science, 103 [DOI] [Details]
(2015)'Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality'
O'Sullivan, MG;Le Floch, S;Kerry, JP (2015) 'Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality'. Meat Science, 101 :13-18 [DOI] [Details]
(2014)'Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese'
Yarlagadda, AB,Wilkinson, MG,Ryan, SP,Doolan, IA,O'Sullivan, MG,Kilcawley, KN (2014) 'Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese'. International Journal of Dairy Technology, 67 :21-30 [DOI] [Details]
(2014)'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products'
Tobin, BD,O'Sullivan, MG,Hamill, R,Kerry, JP (2014) 'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products'. Food chemistry, 150 :187-192 [DOI] [Details]
(2014)'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products'
Tobin, B.D., O’Sullivan, M.G., Hamill, R. and Kerry, J.P. (2014) 'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products'. Food chemistry, 150 :187-192 [Details]
(2014)'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient'
Tobin BD;O'Sullivan MG;Hamill R;Kerry JP; (2014) 'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient'. Meat Science, 97 (2) [DOI] [Details]
(2014)'Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model'
Cavanagh, D,Kilcawley, KN,O'Sullivan, MG,Fitzgerald, GF,McAuliffe, O (2014) 'Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model'. Food Research International, 62 :432-440 [DOI] [Details]
(2014)'Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese'
Yarlagadda, AB,Wilkinson, MG,O'Sullivan, MG,Kilcawley, KN (2014) 'Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese'. International Dairy Journal, 38 :124-132 [DOI] [Details]
(2014)'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient'
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2014) 'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient'. Meat Science, 97 :207-213 [Details]
(2013)'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters'
Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters'. European Food Reseach and Technology, 237 :117-124 [Details]
(2013)'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage'
Hempel, A;O'Sullivan, MG;Papkovsky, DB;Kerry, JP (2013) 'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 50 :226-231 [DOI] [Details]
(2013)'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage'
Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage'. LWT - Food Science and Technology, 50 :226-231 [Details]
(2013)'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages'
Tobin, BD;O'Sullivan, MG;Hamill, RM;Kerry, JP (2013) 'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages'. Meat Science, 93 :145-152 [DOI] [Details]
(2013)'Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage'
Hempel AW;O'Sullivan MG;Papkovsky DB;Kerry JP; (2013) 'Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage'. Foods (Basel, Switzerland), 2 (2) [DOI] [Details]
(2013)'Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage'
Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage'. Journal of Food Science, 79 :1057-1062 [Details]
(2013)'Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage'
Hempel, A,O'Sullivan, MG,Papkovsky, DB,Kerry, JP (2013) 'Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage'. Journal of Food Science, 78 :1057-1062 [DOI] [Details]
(2013)'Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana'
Traynor, MP;Burke, R;O'Sullivan, MG;Hannon, JA;Barry-Ryan, C (2013) 'Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana'. Food Research International, 54 :569-577 [DOI] [Details]
(2013)'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters'
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2013) 'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters'. Meat Science, 92 :659-666 [Details]
(2013)'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters'
Hempel, AW;O'Sullivan, MG;Papkovsky, DB;Kerry, JP (2013) 'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters'. European Food Research and Technology, 237 :117-124 [DOI] [Details]
(2013)'Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective'
Byrne, DV,Waehrens, SS,O'Sullivan, MG (2013) 'Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective'. Journal of The Science of Food and Agriculture, 93 :3414-3419 [DOI] [Details]
(2013)'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages'
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2013) 'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages'. Meat Science, 93 :145-152 [Details]
(2012)'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat'
Yusop, S.M., O’Sullivan, M.G., Preuß, M., Weber, H., Kerry, J.F. and Kerry, J.P. (2012) 'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat'. LWT - Food Science and Technology, 46 :349-355 [Details]
(2012)'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'
Rodriguez-Calleja, JM;Cruz-Romero, MC;O'Sullivan, MG;Garcia-Lopez, ML;Kerry, JP (2012) 'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'. Food Control, 25 :516-524 [DOI] [Details]
(2012)'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat'
Yusop, SM;O'Sullivan, MG;Preuss, M;Weber, H;Kerry, JF;Kerry, JP (2012) 'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 46 :349-355 [DOI] [Details]
(2012)'Effect of varying salt and fat levels on the sensory quality of beef patties'
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2012) 'Effect of varying salt and fat levels on the sensory quality of beef patties'. Meat Science, 91 :460-465 [Details]
(2012)'Effect of varying salt and fat levels on the sensory quality of beef patties'
Tobin, BD;O'Sullivan, MG;Hamill, RM;Kerry, JP (2012) 'Effect of varying salt and fat levels on the sensory quality of beef patties'. Meat Science, 91 :460-465 [DOI] [Details]
(2012)'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage'
Zakrys-Walliwander, P.I., O’Sullivan, M.G., O’Neill, E.E. and Kerry, J.P. (2012) 'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage'. Food Chemistry, 131 :527-532 [Details]
(2012)'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage'
Zakrys-Waliwander, PI;O'Sullivan, MG;O'Neill, EE;Kerry, JP (2012) 'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage'. Food Chemistry, 131 :527-532 [DOI] [Details]
(2012)'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'
Rodríguez, J.M., Cruz-Romero, M.C., O’Sullivan, M.G., García-López, M.I. and Kerry, J.P. (2012) 'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'. Food Control, 25 :516-524 [Details]
(2012)'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters'
Tobin, BD;O'Sullivan, MG;Hamill, RM;Kerry, JP (2012) 'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters'. Meat Science, 92 :659-666 [DOI] [Details]
(2012)'Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets'
Yusop, SM;O'Sullivan, MG;Kerry, JF;Kerry, JP (2012) 'Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 46 :363-370 [DOI] [Details]
(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]
(2011)'The `Sense-Award¿ scoring system: Objective adjudication for a multi category food awards competition'
O¿Sullivan, M. G., Byrne, D. V., O¿Sullivan, M.P. and Kerry, J.P. ; (2011) 'The `Sense-Award¿ scoring system: Objective adjudication for a multi category food awards competition'. New Food, [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]
(2011)'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'
Zakrys-Waliwander, PI;O'Sullivan, MG;Walsh, H;Allen, P;Kerry, JP (2011) 'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'. Meat Science, 88 :198-202 [DOI] [Details]
(2011)'Carbon dioxide flavour taint in modified atmosphere packed beef steaks'
O'Sullivan, MG;Cruz-Romero, M;Kerry, JP (2011) 'Carbon dioxide flavour taint in modified atmosphere packed beef steaks'. Food Science And Technology-Lebensmittel-Wissenschaft & Technologie, 44 :2193-2198 [DOI] [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]
(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]
(2010)'Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes'
Michon, C;O'Sullivan, MG;Sheehan, E;Delahunty, CM;Kerry, JP (2010) 'Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes'. Food Quality and Preference, 21 :553-561 [DOI] [Details]
(2010)'Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage'
Zakrys-Waliwander, PI;O'Sullivan, MG;Allen, P;O'Neill, EE;Kerry, JP (2010) 'Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage'. Food Research International, 43 :277-284 [DOI] [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]
(2010)'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups'
Michon, C;O'Sullivan, MG;Sheehan, E;Delahunty, CM;Kerry, JP (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 [DOI] [Details]
(2010)'EFFoST Annual Conference: Food and Health'
Rodriguez-Calleja, J.M., Cruz-Romero, M., O’Sullivan, M.G. and Kerry, J.P. (2010) 'EFFoST Annual Conference: Food and Health'. [Details]
(2010)'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'
Yusop, SM;O'Sullivan, MG;Kerry, JF;Kerry, JP (2010) 'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'. Meat Science, 85 :657-663 [DOI] [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]
(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)'THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION'
Michon, C;O'Sullivan, MG;Delahunty, CM;Kerry, JP (2009) 'THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION'. Journal of Sensory Studies, 24 :922-937 [DOI] [Details]
(2009)'SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAIVE ASSESSORS'
Yusop, SM;O'Sullivan, MG;Kerry, JF;Kerry, JP (2009) 'SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAIVE ASSESSORS'. Journal of Sensory Studies, 24 :512-533 [DOI] [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]
(2009)'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'
Zakrys, PI;O'Sullivan, MG;Allen, P;Kerry, JP (2009) 'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'. Meat Science, 81 :720-725 [DOI] [Details]
(2009)'SENSORY EVALUATION OF INDIAN-STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAIVE ASSESSORS'
YUSOP, SM;O'SULLIVAN, MG;KERRY, JF;KERRY, JP (2009) 'SENSORY EVALUATION OF INDIAN-STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAIVE ASSESSORS'. Journal of Sensory Studies, 24 :269-289 [DOI] [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]
(2008)'Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'
Zakrys, PI;Hogan, SA;O'Sullivan, MG;Allen, P;Kerry, JP (2008) 'Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'. Meat Science, 79 :648-655 [DOI] [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]
(2003)'Sensory and chemical assessment of pork supplemented with iron and vitamin E'
O'Sullivan MG;Byrne DV;Nielsen JH;Andersen HJ;Martens M; (2003) 'Sensory and chemical assessment of pork supplemented with iron and vitamin E'. Meat Science, 64 (2) [DOI] [Details]
(2003)'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele'
Byrne DV;O'Sullivan MG;Bredie WL;Andersen HJ;Martens M; (2003) 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele'. Meat Science, 63 (2) [DOI] [Details]
(2003)'Sensory and chemical assessment of pork supplemented with iron and vitamin E'
O'Sullivan M.;Byrne D.;Nielsen J.;Andersen H.;Martens M. (2003) 'Sensory and chemical assessment of pork supplemented with iron and vitamin E'. Meat Science, 64 (2):175-189 [DOI] [Details]
(2003)'Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis'
O'Sullivan MG;Byrne DV;Martens H;Gidskehaug LH;Andersen HJ;Martens M; (2003) 'Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis'. Meat Science, 65 (2) [DOI] [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)'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]
(2003)'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele'
Byrne D.;O'Sullivan M.;Bredie W.;Andersen H.;Martens M. (2003) 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele'. Meat Science, 63 (2):211-224 [DOI] [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]
(2003)'Evaluation of pork colour: Sensory colour assessment using trained and untrained sensory panellists'
O'Sullivan M.;Byrne D.;Martens M. (2003) 'Evaluation of pork colour: Sensory colour assessment using trained and untrained sensory panellists'. Meat Science, 63 (1):119-129 [DOI] [Details]
(2003)'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose'
O'Sullivan MG;Byrne DV;Jensen MT;Andersen HJ;Vestergaard J; (2003) 'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose'. Meat Science, 65 (3) [DOI] [Details]
(2002)'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'
O'Sullivan MG;Byrne DV;Stagsted J;Andersen HJ;Martens M; (2002) 'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'. Meat Science, 60 (3) [DOI] [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]
(2002)'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'
O'Sullivan M.;Byrne D.;Stagsted J.;Andersen H.;Martens M. (2002) 'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'. Meat Science, 60 (3):253-265 [DOI] [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)'The reliability of naïve assessors in sensory evaluation visualized by pragmatical multivariate analysis'
O'Sullivan M.G.;Martens H.;Boberg Baech S.;Kristensen L.;Martens M. (2002) 'The reliability of naïve assessors in sensory evaluation visualized by pragmatical multivariate analysis'. Journal Of Food Quality, 25 (5):395-408 [DOI] [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]
(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)'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality'
O'Sullivan M.G.;Byrne D.V.;Martens H.;Martens M. (2002) 'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality'. Journal of Sensory Studies, 17 (6):539-558 [DOI] [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.;Martens M. (2001) 'Sensory panel consistency during development of a vocabulary for warmed-over flavour'. Food Quality and Preference, 12 (3):171-187 [DOI] [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 a-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'
Kerry J.;O'Sullivan M.;Buckley D.;Lynch P.;Morrissey P. (2000) 'The effects of dietary a-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 (1):61-66 [DOI] [Details]
(2000)'Distribution of Ą-tocopherol in beef muscles following dietary Ą-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 ¿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]
(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 a-tocopherol in beef muscles following dietary a-tocopheryl acetate supplementation'
Lynch A.;Kerry J.;O'Sullivan M.;Lawlor J.;Buckley D.;Morrissey P. (2000) 'Distribution of a-tocopherol in beef muscles following dietary a-tocopheryl acetate supplementation'. Meat Science, 56 (2):211-214 [DOI] [Details]
(2000)'Distribution of Ą-tocopherol in beef muscle following dietary Ątocopheryl 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]
(2000)'The effects of dietary Ą-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]
(1999)'43rd International Congress of Meat Science and Technology Vitality of Meat(1997)'
Burkley, E., Kerry, J.P., O'Sullivan, M.G., Buckley, D.J. and Morrissey, P.A.; (1999) '43rd International Congress of Meat Science and Technology Vitality of Meat(1997)'. :640-641 [Details]
(1999)'42nd International Congress of Meat Science and Technology Meat for the Consumer(1996)'
O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1999) '42nd International Congress of Meat Science and Technology Meat for the Consumer(1996)'. :102-103 [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. and Morrissey, P.A.; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'. Irish Journal of Agricultural and Food Research, 37 (*):227-235 [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]
(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 muscles of the porcine carcass'
OSullivan, MG;Kerry, JP;Buckley, DJ;Lynch, PB;Morrissey, PA (1997) 'The distribution of dietary vitamin E in the muscles of the porcine carcass'. Meat Science, 45 :297-305 [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]
(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]
(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]
(1996)'Meat for Consumer, 42nd International Congress of Meat Science and Technology, Lillehammer, Norway'
Kerry, J. P.; Lynch, M.; Buckley, D. J.; Morrissey, P. A.; Monahan, F. J.; Allen, P.; (1996) 'Meat for Consumer, 42nd International Congress of Meat Science and Technology, Lillehammer, Norway'. :96-97 [Details]

Conference Publications

 YearPublication
(2019)ASDA, American Dairy Science Association, 2019. 23-26th June
Zeng, C., O’Sullivan, M.G., Drake, M.A., Deng, K.B., Miao, S. and Kilcawley, K.N. (2019) A cross-cultural study of the sensory perception of skim milk powder between Ireland, America and China ASDA, American Dairy Science Association, 2019. 23-26th June Cincinatti, Ohio,USA, [Details]
(2018)64th International Congress of Meat Science and Technology, Melbourne, Australia
Aidan P. Moloney, Edward G. O’Riordan, Mark McGee, Maurice G. O’Sullivan, Joseph P. Kerry, Shannon Coyle , Frank J. Monahan, Sibhekiso Siphambili and Lara Moran (2018) GRASS-BASED PRODUCTION SYSTEMS FOR LATE-MATURING SUCKLER BULLS: CARCASS CHARACTERISTICS AND MEAT EATING QUALITY 64th International Congress of Meat Science and Technology, Melbourne, Australia [Details]
(2018)64th International Congress of Meat Science and Technology, Melbourne, Australia
Chong, F.S., Farmer, L.J., Hagan, T.D.J., Moloney, A.P., Kerry, J.P. and O’Sullivan, M.G. (2018) Consumer acceptability of beef in regions of the british isles? 64th International Congress of Meat Science and Technology, Melbourne, Australia [Details]
(2018)64th International Congress of Meat Science and Technology, Melbourne, Australia
Aidan P. Moloney, Robert Prendiville, Paul Allen, Maurice G. O’Sullivan, Joseph P. Kerry, and Lara Moran. (2018) COLOUR AND TENDERNESS OF MUSCLES FROM HOLSTEIN-FRIESIAN BULLS (19 MONTHS) OR STEERS (24 MONTHS): EFFECT OF CARCASS SUSPENSION 64th International Congress of Meat Science and Technology, Melbourne, Australia [Details]
(2018)64th International Congress of Meat Science and Technology, Melbourne, Australia
Aidan P. Moloney, Edward G. O’Riordan, Mark McGee, Maurice G. O’Sullivan, Joseph P. Kerry, Shannon Coyle, Frank J. Monahan, Sibhekiso Siphambili and Lara Moran (2018) Grass-based production systems for late maturing suckler bulls: carcass characteristics and meat eating quality 64th International Congress of Meat Science and Technology, Melbourne, Australia [Details]

Articles

 YearPublication
(2018)Sugar and fat reduction strategies in Irish confectionery products: Sensory evaluation and physical Properties. J Nutr Food Sci 2018, Volume 8. DOI: 10.4172/2155-9600-C7-072.
Tyuftin, A., Richardson, A.M., O’Sullivan, M.G., and Kerry, J.P. (2018) Sugar and fat reduction strategies in Irish confectionery products: Sensory evaluation and physical Properties. J Nutr Food Sci 2018, Volume 8. DOI: 10.4172/2155-9600-C7-072. Articles [DOI] [Details]

Book Chapters

 YearPublication
(2023)'Cheddar and Cheddar-Type Cheeses; Including American varieties like Monteray Jack, and washed curd'
Maurice O'Sullivan (2023) 'Cheddar and Cheddar-Type Cheeses; Including American varieties like Monteray Jack, and washed curd' In: Sensory Profiling of Dairy Products, edited by John J. Tuohy, Society of Dairy Technology, Technical Series. John Wiley & Sons Limited, UK. London, United Kingdom: John Wiley & Sons Limited, UK. [Details]
(2020)'Nutritional optimisation-Reduced sugar products (food and beverages) and challenges'
Maurice O'Sullivan (2020) 'Nutritional optimisation-Reduced sugar products (food and beverages) and challenges' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Magnitude estimation-alignment od sensory and instrumental analysis for reformulation'
Maurice O'Sullivan (2020) 'Magnitude estimation-alignment od sensory and instrumental analysis for reformulation' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Validation and safety of reformulated (shelf-Life testing)'
Maurice O'Sullivan (2020) 'Validation and safety of reformulated (shelf-Life testing)' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Discrimination testing for reformulated products'
Maurice O'Sullivan (2020) 'Discrimination testing for reformulated products' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Rapid (Hybrid) methods for reformulation'
Maurice O'Sullivan (2020) 'Rapid (Hybrid) methods for reformulation' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Reduced Fat products and challenges'
Maurice O'Sullivan (2020) 'Reduced Fat products and challenges' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Descriptive methods for reformulation'
Maurice O'Sullivan (2020) 'Descriptive methods for reformulation' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Other nutritional foods'
Maurice O'Sullivan (2020) 'Other nutritional foods' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Reduced salt products and challenges'
Maurice O'Sullivan (2020) 'Reduced salt products and challenges' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Packaging and compensatory processes for reformulation'
Maurice O'Sullivan (2020) 'Packaging and compensatory processes for reformulation' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Regulation-Understanding the requirement to reformulate; science, health, consumer demand, regulation and capability'
Maurice O'Sullivan (2020) 'Regulation-Understanding the requirement to reformulate; science, health, consumer demand, regulation and capability' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2020)'Qualitative and Quantitative Affective methods for reformulation-Cross cultural case studies'
Maurice O'Sullivan (2020) 'Qualitative and Quantitative Affective methods for reformulation-Cross cultural case studies' In: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Elsevier/Woodhead Publishing Ltd. [Details]
(2017)'The stability and shelf life of meat and poultry'
O'Sullivan, M.G. (2017) 'The stability and shelf life of meat and poultry' In: Subramaniam (eds). The Stability and Shelf Life of Food. United Kingdom: Elsevier Academic Press. [Details]
(2017)'Cheese Flavour Development and Sensory Characteristics'
Kilcawley, K.N. and O’Sullivan, M. G (2017) 'Cheese Flavour Development and Sensory Characteristics' In: Photis Papademas and Thomas Bintsis (eds). Global Cheesemaking Technology: Cheese Quality and Characteristics. United Kingdom: John Wiley & Sons Ltd. [Details]
(2017)'Shelf Life and Sensory Quality of Foods and Beverages'
Maurice O'Sullivan (2017) 'Shelf Life and Sensory Quality of Foods and Beverages' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory Properties of Beverage products'
Maurice O'Sullivan (2017) 'Sensory Properties of Beverage products' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Packaging Technologies for Maintaining Sensory Quality'
Maurice O'Sullivan (2017) 'Packaging Technologies for Maintaining Sensory Quality' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory Properties of Dairy products'
Maurice O'Sullivan (2017) 'Sensory Properties of Dairy products' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory Properties Affecting Meat and Poultry Quality'
Maurice O'Sullivan (2017) 'Sensory Properties Affecting Meat and Poultry Quality' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory and Consumer Led Innovative Product Development-From Inception to the shelf (current and future methodologies)'
Maurice O'Sullivan (2017) 'Sensory and Consumer Led Innovative Product Development-From Inception to the shelf (current and future methodologies)' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Nutritionally Optimised Low Fat Foods'
Maurice O'Sullivan (2017) 'Nutritionally Optimised Low Fat Foods' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Instrumental Assessment of the Sensory Quality of Food and Beverage Products'
Maurice O'Sullivan (2017) 'Instrumental Assessment of the Sensory Quality of Food and Beverage Products' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Packaging Technologies for Maintaining Sensory Quality'
Maurice O'Sullivan (2017) 'Packaging Technologies for Maintaining Sensory Quality' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Packaging Technologies for Maintaining Sensory Quality'
Maurice O'Sullivan (2017) 'Packaging Technologies for Maintaining Sensory Quality' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory Properties of Bakery and Confectionary Products'
Maurice O'Sullivan (2017) 'Sensory Properties of Bakery and Confectionary Products' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Multivariate Data Analysis'
Maurice O'Sullivan (2017) 'Multivariate Data Analysis' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Rapid Sensory Profiling Methods'
Maurice O'Sullivan (2017) 'Rapid Sensory Profiling Methods' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Sensory Affective (Hedonic) Testing'
Maurice O'Sullivan (2017) 'Sensory Affective (Hedonic) Testing' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Descriptive Methods'
Maurice O'Sullivan (2017) 'Descriptive Methods' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2017)'Difference Methods'
Maurice O'Sullivan (2017) 'Difference Methods' In: A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom. London, United Kingdom: Woodhead Publishing Ltd. [Details]
(2015)'Low-fat Foods: Types and Manufacture'
O'Sullivan, M.G. (2015) 'Low-fat Foods: Types and Manufacture' In: Encyclopaedia of Food and Health. United Kingdom: Elsevier Academic Press. [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]
(2012)'Sensory and quality properties of packaged fresh and processed meats'
O'Sullivan M.;Kerry J. (2012) 'Sensory and quality properties of packaged fresh and processed meats' In: Advances in Meat, Poultry and Seafood Packaging. [DOI] [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]
(2012)'Sensory and quality properties of packaged fresh and processed meats'
O’Sullivan, M.G. and Kerry, J.P. (2012) 'Sensory and quality properties of packaged fresh and processed meats' In: Kerry, J.P (eds). Advances in Meat, Poultry and Seafood Packaging. Cambridge, England: Woodhead Publishing Ltd.. [Details]
(2012)'Packaging of (Fresh and Frozen) Pork'
O'Sullivan M.;Kerry J. (2012) 'Packaging of (Fresh and Frozen) Pork' In: Handbook of Meat, Poultry and Seafood Quality. [DOI] [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]
(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)'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)'Marinating and enhancement of the nutritional content of processed meat products'
Yusop, SM;O'Sullivan, MG;Kerry, JP (2011) 'Marinating and enhancement of the nutritional content of processed meat products' In: PROCESSED MEATS: IMPROVING SAFETY, NUTRITION AND QUALITY. CAMBRIDGE: WOODHEAD PUBL LTD. [Details]
(2011)'The stability and shelf life of meat and poultry'
O'Sullivan, MG (2011) 'The stability and shelf life of meat and poultry' In: FOOD AND BEVERAGE STABILITY AND SHELF LIFE. CAMBRIDGE: WOODHEAD PUBL LTD. [Details]
(2011)'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products'
O'Sullivan, MG;Kerry, JP;Byrne, DV (2011) 'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' In: PROCESSED MEATS: IMPROVING SAFETY, NUTRITION AND QUALITY. CAMBRIDGE: WOODHEAD PUBL LTD. [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]
(2011)'Principles of sensory shelf-life evaluation and its application to alcoholic beverages'
O'Sullivan M. (2011) 'Principles of sensory shelf-life evaluation and its application to alcoholic beverages' In: Alcoholic Beverages: Sensory Evaluation and Consumer Research. [DOI] [Details]
(2010)'Meat Packaging'
O'Sullivan M.;Kerry J. (2010) 'Meat Packaging' In: Handbook of Meat Processing. [DOI] [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]
(2009)'Sensory and quality properties of packaged meat'
O'Sullivan M.;Kerry J. (2009) 'Sensory and quality properties of packaged meat' In: Improving the Sensory and Nutritional Quality of Fresh Meat. [DOI] [Details]
(2009)'Sensory evaluation of fresh meat'
O’Sullivan, M.G. and Kerry, J.P. (2009) 'Sensory evaluation of fresh meat' In: Kerry, J.P. and Ledward, D (eds). Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Ltd.. [Details]
(2009)'Sensory evaluation of fresh meat'
O'Sullivan, MG;Kerry, JP (2009) 'Sensory evaluation of fresh meat' In: IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT. CAMBRIDGE: WOODHEAD PUBL LTD. [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]
(2008)'Smart Packaging Technologies for Beverage Products'
O'Sullivan M.;Kerry J. (2008) 'Smart Packaging Technologies for Beverage Products' In: Smart Packaging Technologies for Fast Moving Consumer Goods. [DOI] [Details]
(2008)'Smart packaging technologies for beverage products'
O’Sullivan, M.G. and Kerry, J.P. (2008) 'Smart packaging technologies for beverage products' In: Kerry, J.P. and Butler, P (eds). Use of Smart Packaging Technologies for Use in Fast Moving Consumer Goods. Chichester, England: John Wiley and Sons Ltd.. [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]
(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]

Professional Activities

Honours and Awards

 YearTitleAwarding Body
2021Research Award UCC

Professional Associations

 AssociationFunctionFrom / To
European Sensory Network Member30-APR-11 /
FoodUnique network Member01-JAN-09 /

Committees

 CommitteeFunctionFrom / To
Athena Swan Silver 2024 Member2023 / 2024
Social Research Ethics Committee Board member and reviewer2019 /
China Working Group Member2019 /
Athena Swan Bronze Work Package Leader2018 / 2019
Health and Safety Committee SFNS Member2017 /

Employment

 EmployerPositionFrom / To
Dept of Life Sciences Copenhagen University, Denmark. Post-Doctorate Researcher30-MAR-02 / 01-JAN-03
Diageo Baileys Global Supply, Nangor Rd., Dublin12. Global Regulatory Affairs Manager01-JAN-06 / 01-MAR-07
Diageo Baileys Global Supply, Nangor Rd., Dublin12. Senior Flavour Chemist/ Sensory Scientist01-JAN-03 / 01-SEP-06
Dawn Farm Foods, The Maudlings Ind. Est., Naas, Co. Kildare. Senior Process Technologist01-SEP-97 / 01-MAR-99

Education

 YearInstitutionQualificationSubject
1993UCC BSc. Food Science and TechnologyFood Science And Technology
2002KVL-The Royal Veterinary And Agricultural University,Copenhagen University, Dept of Life Sciences, Denmark. Ph.D. Flavour Chemistry, Sensory Science/Consumer ScienceSensory Science/Flavour Chemistry
2016Centre for the Integration of Research, Teaching and Learning (CIRTL), University College Cork. *Postgraduate Diploma in Teaching and Learning in Higher EducationTeaching and Learning
1995UCC MSc. Food Science and TechnologyFood Science And Technology
2019Centre for the Integration of Research, Teaching and Learning (CIRTL), University College Cork. FellowshipTeaching and Learning
1998TCD/DIT Postgraduate Diploma in Management Practices (Consumer Foods)Management
2015Centre for the Integration of Research, Teaching and Learning (CIRTL), University College Cork. Postgraduate Certificate in Teaching and Learning in Higher EducationTeaching and Learning
2017Centre for the Integration of Research, Teaching and Learning (CIRTL), University College Cork. *MA in Teaching and Learning in Higher Education. MATLHETeaching and Learning

Outreach Activities

 Description

Queens University Belfast- External examiner- in the School of Biological Sciences: Food Science and Nutrition Programme: BSc/MSci Food Science and Nutrition; BSc/MSci Food Science and Nutrition with Professional Studies

Journal Activities

 JournalRoleTo / From
Foods Member of Editorial Board-
Irish Journal Of Agricultural Food Research Peer Reviewer-
Food Research International Peer Reviewer-
Journal Of Dairy Science Member of Editorial Board-
Meat Science Peer Reviewer-
Lwt - Food Science And Technology Peer Reviewer-
Food Quality And Preference Peer Reviewer-
Food Research International Peer Reviewer-
Journal Of The Science Of Food And Agriculture Peer Reviewer-

Other Activities

 Description

Academic Director - FITU (Food Industry training Unit)-Diploma in food Science and Technology.

Support CPD and lifelong learning as Academic Director; Diploma in Food Science and Technology. January 2017-present. Co-ordination with extern and support staff and marking 1st and 2nd year presentations. This course supports CPD with mature students working in the food and beverage sector

CIRTL Fellow

Appointed CIRTL (Centre for the Integration of Research, Teaching and Learning) Fellow in August 2019.
Supervise 8 students annually -Postgraduate Certificate in Teaching and Learning




Director-International Food Science Degree program

Coordination of program, recruitment of students and  liaising with partner universities; Beijing Technical and business University, visited in 2017 March, 2019 (March and October); Tec De Monterey, Mexico March 2023

-Teaching undergrads (UG) in China (Beijing, Shanghai, Wuxi) and Mexico (Tec De Monterey).
Program generates €1,000,000 annually 


Sensory Unit Manager

Consult for and extensively collaborate with the food and beverage industry as part of the “Sensory Unit” service. This sensory science based service (at UCC) includes testing the difference, affective and descriptive analysis of foods and beverages as well as assessing shelf-life and comparing sensory results to microbiological and analytical (instrumental, physic-chemical) data using multivariate data analysis (MVA). Sensory testing is critical for new product development/optimisation, ingredient substitution and devising appropriate packaging and comparing foods or beverages to competitor’s products.
Significant income is generated for the sensory group through this service annually.




Teaching Activities

Teaching Interests

SUMMARY

I am Director of the International food Science degree program (dual degree with Beijing Technical and Business University) since 2018. This University is ranked 12 in the Shanghai ranking category for Food Science and Technology. I have been to China many times for research, lecturing and assisting in recruiting students. I recruit students and teach FS2005 (24h) in Beijing over two visits annually but now have converted this into a stackable online course delivered through canvas to multinational students. As the International Degree Director, I administer the running of the program across several degrees (Diploma in Food Studies; BSc in Food Science and Technology (ORD); BSc in Food Science and Technology (HON);) which, generates income of +€1000,000 per annum. In March 2023 I taught at Tec De Monterey, Mexico extending the international program recruitment and diversification. I travelled to Fujian University, China in April 2015 in collaboration with Teagasc Moorepark to assist in student recruitment and collaboration and commissioning of an international sensory laboratory, which I helped design. Ultimately this has led to a major cross-cultural project being commissioned which allowed us to test the sensory and consumer perception of foods in mainland China. I also co-supervise several Chinese PhD students. I have additionally obtained advanced pedagogical training qualifications with a PG Certificate, PG Diploma and an MA in Teaching and Learning in Higher Education from UCC. I am now also a CIRTL (Centre for the Integration of Research, Teaching and Learning) Fellow supervising 8 certificate students as part of their third level CPD pedagogical training since 2019. For 17 years I have also contributed to teaching the UCC undergraduate modules in Cork, including; FS4003 (Analytical Methods), FS3022 (Sensory Evaluation for Food and Nutritional Sciences; coordinator), FS2002 (Food Chemistry: Food Constituents A), FS2005 (Principles of Food Science and Technology; coordinator) and FS4014 (Food Product Development and Innovation). I currently teach 1st, 2nd, 3rd, 4th, year UG and taught MSc students. I have not only been involved in curriculum development by producing bespoke undergraduate lecture course material, but also in setting and correcting exams. I have developed an exemplary sensory science curriculum for undergraduates (See CV FS3022, Sensory Evaluation for Food and Nutritional Sciences; Credits: 5, 24h + labs), amalgamating sensory modules from the food science and nutritional science degree programs. Specifically, this module is designed to promote the development of sensory and nutritionally optimised foods and beverages using state-of-the-art information.

Recent Postgraduates

 Graduation YearStudent NameInstitutionDegree TypeThesis Title
2023Elena Garicano Vilar UCCPHDQuantification of volatile compounds (oxidative and olfactory) in meat products and impact on seaweed addition on the sensory and volatile profiles of processed meat products
2025Yichen Lin NUI (UCC)PHD
2025Lili Tian NUI (UCC)PHDThe interactions of Tremella fuciformis polysaccharides with proteins and physiochemical properties of the protein-polysaccharide complexes
2025Yanjun Sun NUI (UCC)PHD
2023Qi Tang NUI (UCC)PHDPlant protein structure design and its potential substitution to dairy proteins in gelation systems
2022Holly Clarke UCCPHDProfiling Milk from Grass – Biochemical and Sensory Analysis of Dairy Commodities
2020Emer Garvey UCCPHDUnderstanding aroma and flavour formation in baked confectionery products, as influenced by sugar and fat
2021Sean Garvey UCCMscThe optimization of plant protein meat re-placers and clean label water binders in processed meat (white pudding and chicken)
2022Linda corcoran UCCMscItem Temporal sensory liking methods: an investigation with beef steaks from different production systems
2020Laura Milner UCCMscNovel, clean label sweetening ingredients in reduced sucrose cake and biscuits
2019Aislinn Richardson UCCPHDImpact of sugar and fat reduction strategies on the sensory and quality properties of bakery products
2018Paula conroy UCCPHDDevelopment, assessment and optimisation of meat systems for the aging consumer through processing and packaging modification
2020Irene Chong UCCPHDUnderstanding consumer liking of beef with particular reference to flavour
2018Chloe Stokes UCCMscRapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee
2018Hope Faulkner UCCMscFactors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems
2016Susann Fellenforf UCCPHDDevelopment of consumer accepted low salt and low fat traditional Irish processed meats
2013Brian Tobin UCCPHDItem Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
2010Salma Yusop UCCPHDAssessment of Novel Processing Technologies in the Optimisation of Marinating Chicken
2009Patricia Zakrys-Waliwander UCCPHDOptimisation of modified atmosphere packaging (MAP) and its effects on beef steak quality indicators
2017Michael O'Sullivan UCCMscSensory and textural analysis of alkaline solubilised bovine heart proteins using a low-salt and low-fat breakfast sausage
2018Hao Ouyang UCCMscMacroalgae as Potential Salt and Fat Replacers in Frankfurter Formulations
2019Lorraine Dunphy UCCMscSequential Reduction of Meat in White and Black Pudding using Plant based Ingredient Replacers and the Impact on the Sensory and Physicochemical Properties
2020Fiona Fernando UCCMscEvaluation of Spices Essential Oils on Shelf Life of Paneer
2021YONGMING ZHANG UCCMscREPLACEMENT OF MEAT PROTEIN IN PROCESSED MEATS WITH PLANT PROTEIN
2023Prabhav Moholkar UCCMscMeat Replacement in White Pudding by Pea Protein
2024Halimah O. Mohammed UCCPHDIRISH SEAWEED SPECIES IN PROCESSED MEAT PRODUCTS (SAUSAGES): CHARACTERISATION, FAT & SALT REDUCTION, AND SENSORY ACCEPTABILITY STUDIES
2009Christelle Michon UCCPHDUnderstanding food preferences of older consumers
2022Limin Mariya Baby UCCMscNovel Salt Reduced Processed Meat Products. Physical, Chemical and Sensory Effects
2023Cheng Zeng UCCPHDSensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and nonpasture cow diets

Contact details

  • Maurice O'Sullivan
    Senior Lecturer
  • Room 242
    School Food and Nutrition Science
  • 0214902058

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School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

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