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 €5,927,450 (see below). As head of my research group within the School I have co-supervised 32 post-grads to completion (2PD;16PhD; 5 Research MSc.; 9 MSc Taught), 3 PhD’s ongoing, 1 post-doc and 1 Phd new finding (July 2024), 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, +25 oral presentations, 115 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

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.


Current PhD Students;

Farhan Ali              Project; U-Protein-Functional Assessment of Plant-Based Ingredients in a Range of Food Model Systems

Ben Leen Smith    Project; MTI KC03-Detary solutions for incorporating red meat into the diets of young children