Maurice has contributed to numerous research projects, research papers and books (n=200+) which, where relevant, are incorporated into lectures as research-led teaching. He has 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).  His research responsibilities involve supervising postgraduates (n=32), acquiring research funding and publishing prolifically. To date he has secured significant research funding, as a PI and co-PI of €5,927,450 (see below). As head of his “Sensory Research Group” within the School of Food and Nutritional Science he has co-supervised to date 2Post-Docs, 17PhD; 5 Research MSc.; 9 MSc Taught; 2 PhD ongoing with additionally 1 post-doc and 2 PhD new funding (May 2024, SFI). Maurice has published 124 peer reviewed papers in recognised high impact journals (+10 in prep), 2 books (26 Chapters) 18 Co-authored Books, 45 Book chapters (including books), 36 short papers, +25 oral presentations, 115 poster presentations. He has 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. His latest book “Salt Fat and sugar Reduction” is disseminated to both undergraduates, post-graduates but also Industry and highlights innovations. he has close links with many of the world’s most renowned scientists in his research fields of research and presents and disseminates at prestigious international conferences. Additionally, he has extensively collaborated with plant ingredient, meat, confectionary, dairy and convenience food-based research. A current research focus is the development of plant based foods (Vegan, hybrid meat and hybrid dairy) 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.   

Maurice is also the “Head of the Sensory Unit” service, which he manages. This sensory science-based service (at UCC) includes the sensory optimisation of products, 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). The unit generates ~€20,000pa. See consultancy section.  

Research Funding: For twenty years Maurice has led in initiatives that develop, enhance and support grant applications to the value Total €5,927,450, in the specialist research areas;  

1.    Consumer Studies; Maurice has undertaken some of the largest food related consumer in recent times, Including;  
O’Sullivan, M.G., O’Neill, C.M., Conroy, S., Judge, M.J., Crofton, E.C., Berry, D.P. (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, 1911. 
Fellendorf, S., Kerry J.P., and O’Sullivan, M.G. (2018). Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland. Food and Nutrition Sciences, 9, 880-898.  
Chong, F.S., Farmer, L. J., Hagan, T.D.J., Speers, J., Sanderson, D., Devlin, D., Tollerton, J., Gordon, S., Methven, L., Moloney, A.P, Kerry, J.P., O’Sullivan, M.G. (2019). Regional, Socioeconomic and Behavioural- Impacts on Consumer Acceptability of Beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Science, 154, 86-95.  
Chong, F.S., O’Sullivan, M.G., Kerry, J.P., Moloney, A.P., Methven, L., Gordon, A.W., Hagan, T.D.J. and 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. 
Conroy, P.M., O’Sullivan, M.G., Hamill R.H. and Kerry J.P. (2018). Impact on the physicochemical and sensory properties of salt- and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance. Meat Science, 143, 190-198.  
Conroy, P.M., O’Sullivan, M.G., Hamill, R.H. and Kerry J.P. (2018). Sensory Optimisation of Salt Reduced Corned Beef for Different Consumer Segments. Meat Science, 154, 1-10.  
Conroy, P., O’Sullivan, M.G., Hamill R.H. and Kerry J.P. (2017). Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef steaks of varying texture. Meat Science, 132, 125-130.  
Tobin, B.D., O’Sullivan, M. G., Hamill, R.M. and J. P. Kerry (2013b). 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.  
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.  
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.  
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.  

2.    Cross-Cultural Studies;  
Cheng, Z., O'Sullivan, M. G., Kerry, J. P., Drake, M. A., Miao, S., Kaibo, D., and Kilcawley, K.N. 2020. A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. Food Research International. 138: 109749.  
O’Sullivan, M.G. (2020). Quantitative Affective methods for reformulation-Cross cultural case studies. Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom.  
Garvey, E., Sander, T., O’Callaghan, T. F., Drake, M., Fox, S., O’Sullivan, M. G., & Kilcawley, K. N. (2020). A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods, 9(12), 1767.  
O’Sullivan, M.G., Supple, B., McCarthy, M. (2018). Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland. Creative Education (Online). Downloaded 628 times. Reason for selection-My first paper in Teaching and Learning. 
Yusop, S, M., O’Sullivan, M. G., Kerry, J. F. and J. P. Kerry (2009a). Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors. Journal of Sensory Studies, 24, 269-289.  
Yusop, S, M., O’Sullivan, M. G., Kerry, J. F. and J. P. Kerry. (2009b). Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors. Journal of Sensory Studies, 24, 512-533.  

Conference:
O’Sullivan, M.G. (2019). Cross Cultural Research in Food Science. School of Food and Nutritional Sciences Seminar, 13th December 2019, Nano Nagle Place, Cork  city.
O’Sullivan, M.G. (2019). Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland. Learning Connections 2019: Spaces, People, Practice, 5-6 Dec 2019, Western Gateway Building, UCC, Cork city.
O’Sullivan, M.G. (2019). Cross cultural sensory evaluation of food and beverages for product optimisation for international markets. NATIONAL SENSORY EVENT New research and industry perspectives in sensory science. Monday 30th September, 2019 at Teagasc Food Research Centre, Ashtown, Dublin.
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.
O’Sullivan, M.G. (2018). Cross cultural studies between Irish and Asian assessors. 7th European Sensory Science Society Annual Symposium. May 9th, 2018, Teagasc, Ashtown, Dublin.
O’Sullivan, M.G. (2014). Cross-cultural sensory studies for product development of western food products for Asian markets. SenseAsia 2014, Singapore, May 11th-13th.    

3.    Nutritional Optimisation of Food for the Elderly;      
Conroy, P.M., O’Sullivan, M.G, and Kerry J.P. (2024). The Need for New Product Development In Food Packaging to Cater for Sensory Decline in Elderly Consumers in Ireland. Eurosense 2024.  
Bot, F., Crowley, S.V., O’Sullivan, J.J., O’Sullivan, M.G. and O’Mahony, J.A. (2020). Colloidal, tribological and sensorial properties of oral nutritional supplements. Italian Journal of Food Science, 32, 4.,956-969.  
Conroy, P.M., O’Sullivan, M.G, Hamill R.H. and Kerry J.P. (2018). Impact on the physicochemical and sensory properties of salt- and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance. Meat Science, 143, 190-198.  
Conroy, P.M., O’Sullivan, M.G. Hamill, R.H. and Kerry J.P. (2018). Sensory Optimisation of Salt Reduced Corned Beef for Different Consumer Segments. Meat Science, 154, 1-10.  
Conroy, P., O’Sullivan, M.G, Hamill R.H. and Kerry J.P. (2017). Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef steaks of varying texture. Meat Science, 132, 125-130.  
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.  
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.  
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.    

Conference;
Conroy, P., Kerry J.P. and O’Sullivan, M.G. (2017). Consumer attitudes and expectations of food packaging. 63rd International Congress of Meat Science and Technology, Cork, Ireland.
Conroy, P., Kerry J.P. and O’Sullivan, M.G. (2017). Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef-steaks of varying texture. 63rnd International Congress of Meat Science and Technology, Cork, Ireland.
Conroy, P. M., O'Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2017). Salt reduction and potassium replacement perception of traditional corned beef in different age (18-85) cohorts. 63rd International Congress of Meat Science and Technology, Cork, Ireland.
Conroy, P. M., O'Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2017). Comparing the ability to identify MSG in trained and untrained panels. Pangborn Sensory Symposium (2017) Rhode Island, USA. Conroy, P. M., O'Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2017). Consumer attitudes and expectations of meat, meat products. Pangborn Sensory Symposium (2017) Rhode Island, USA. Conroy, P.. O’Sullivan, M.G. and Kerry J.P. (2016). The reduction of salt and fat levels in traditional breakfast sausages developed for the elderly and the effects on physiochemical and sensory properties. 62nd International Congress of Meat Science and Technology, Bangkok, Thailand. Conroy, P.. O’Sullivan, M.G. and Kerry J.P. (2016). Investigating varying textures of beef steak with different age cohorts and sensory (texture) losses. 62nd International Congress of Meat Science and Technology, Bangkok, Thailand.

  5.    Packaging and commercial product optimisation:  
O’Sullivan, M.G., Cruz-Romero, M. and Kerry, J.P. (2018). Affective and descriptive (novel) sensory and physiochemical comparison of traditional bone-in dry-aged beef loin with bone-less dry ageing and ageing using a moisture permeable bag. Food and Nutrition Sciences (Online).  
O’Sullivan, M.G., Le Floch, S. and Kerry, J.P. (2015). Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality. Meat Science, 101, 13-18.  
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 44, 2193-2198.   
O’Sullivan, M.G. (2020). Validation and safety, shelf Life, testing and packaging. Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom.  
O’Sullivan, M.G. (2017). Packaging Technologies for Maintaining Sensory Quality. A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom, 125-149.  
O’Sullivan, M.G. and Kerry, J.P. (2012). Packaging of (fresh and frozen) pork. In: Handbook of Meat, Poultry and Seafood Quality. Ed Leo, M.L. Nollet. Wiley-Blackwell Publishing Ltd., Oxford, UK, 321-340.  
O’Sullivan, M.G. & Kerry, J.P. (2009). Meat Packaging. In Handbook of Meat Processing.  Ed; Professor Fidel Toldrá. John Wiley & Sons, Chichester, West Sussex, UK, 211-230.  
O’Sullivan, M.G. & Kerry, J.P. (2007). Use of smart packaging technologies for dairy and beverage products. In Smart Packaging Technologies, Editors J.P. Kerry & P. Butler. John Wiley & Sons, Chichester, West Sussex, UK, 211-230.  
Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (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. 
Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2017). Hedonic and descriptive sensory evaluation for development of novel instant and fresh coffee products. European Food Research and Technology, 243, 331-340. DOI 10.1007/s00217-016-2747-4  
Stokes, C., Kerry, J. P. and O’Sullivan, M. G. (2018). Rapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee. Food and Nutrition Sciences (Accepted). DOI: 10.4236/fns.2018.92005   
Stokes, C., Kerry, J. P. and O’Sullivan, M. G. (2018). Sensory profiling of two commercial ground-roasted arabica filter coffees presented with and without sweetener and milk. Food and Nutrition Sciences, 09(12):1408-1423  
Al-Nehlawi, A., Saldo, J., Guri, S., O'Sullivan, M. G., & Kerry, J. P. (2015). Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide. LWT - Food Science and Technology, .01.01.2015.  
Hempel, A., O’Sullivan, M.G., Papkovsky, D and Kerry, J.P. (2013a). 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.  
Hempel, A., O’Sullivan, M.G., Papkovsky, D and Kerry, J.P (2013b). Non-Destructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors. Journal of Food Science, 78 , S1057-S1062.  
Hempel, A., O’Sullivan, M.G., Papkovsky, D and Kerry, J.P (2013c). 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, 2, 213-224.  
Hempel, A., O’Sullivan, M.G., Papkovsky, D and Kerry, J.P (2013d). 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.  
Rodríguez-Calleja, J.M., Cruz-Romero, M.C, O’Sullivan, M.G., 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.  
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.  
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.  
Zakrys-Waliwander, 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.  
Zakrys-Waliwander, 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.  
Zakrys-Waliwander, P. I., O’Sullivan, M. G., O’Neill, E.E., 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, 2, 527-532.  

6.    Meat Product Optimisation  
Publications 80 (See journal publications and book chapter sections), including;  

O’Sullivan, M.G., O’Neill, C.M., Conroy, S., Judge, M.J., Crofton, E.C., Berry, D.P. (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, 1911. 

7.    Dairy Product Optimisation  
Publications 28 (See journal publications and book chapter sections), including;  

O’Sullivan, M.G. (2023). Cheddar and Cheddar-Type Cheeses; Including American varieties like Monteray Jack, and washed curd; British territorial varieties. In Sensory Profiling of Dairy Products" - edited by John J. Tuohy, Society of Dairy Technology, Technical Series. John Wiley & Sons Limited, UK.  

Kilcawley, K.N. and O’Sullivan, M. G. (2017). Cheese Flavour Development and Sensory Characteristics. Global Cheesemaking Technology: Cheese Quality and Characteristics. Eds. Photis Papademas and Thomas Bintsis. Chichester, John Wiley & Sons Ltd.  

  8.    Bakery Product Optimisation  

O’Sullivan, M.G. (2017). Sensory Properties of Bakery and Confectionary Products. A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry Woodhead Publishing Ltd., United Kingdom, 305-324.  
Garvey, E. C., O’Sullivan, M.G., Kerry, J.P and Kilcawley, K.N. (2023). Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source. Food Chemistry. Volume 417,135860.  
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.  
Garvey, E. C., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2020). Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products. FOOD ANALYTICAL METHODS, 13, 1314-1327. 
Garvey, E. C., O'Sullivan, M. G., Kerry, J. P., Milner, L., Gallagher, E., & Kilcawley, K. N. (2020). Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes. Food Chemistry, 128124.  
Richardson, A.M., Tyuftin, A., Kilcawley, K.N., Gallagher, E., O’Sullivan, M.G., and Kerry, J.P. (2018). Impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. LWT - Food Science and Technology, 95, 51–57.  
Richardson, A.M., Tyuftin, A., O’Sullivan, M.G., Kilcawley, K.N., Gallagher, E. and Kerry, J.P. (2020). The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.  Journal of Food Science (JFDS-2020-1047.R2). doi: 10.1111/1750-3841.15600.   
Richardson, A.M., Tyuftin, A., O’Sullivan, M.G., Kilcawley, K.N., Gallagher, E. and Kerry, J.P. (2021). The impact of sugar particles size and natural substitutes for the replacement of sucrose and fat in Chocolate Brownies: Sensory and Physicochemical analysis. EJERS, European Journal of Engineering Research and Science, 6(1):104-113. DOI:10.24018/ejers.2021.6.1.2294  
Richardson, A.M., Tyuftin, A., Kilcawley, K.N., Gallagher, E., O’Sullivan, M.G., and Kerry, J.P. (2020). The application of pureed butter beans and a combination of inulin & Rebaudioside A. for the replacement of fat and sucrose in Sponge Cake. Foods 10(2):254. DOI:10.3390/foods10020254  
 Milner, L., Kerry, J.P., O’Sullivan, M.G. and Gallagher, E. (2020). Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients. Innovative Food Science and Emerging Technologies, 59, January 2020, 102235.   
Tyuftin, A., Richardson, A.M., O’Sullivan, M.G., Kilcawley, K.N., Gallagher, E., and Kerry, J.P. (2020). The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions. Journal of Food Science, 86, 3, 705-714. 
Tyuftin, A.A., Richardson, A.M., Kilcawley, K.N., Gallagher, E., O'Sullivan, M.G. and Kerry, J.P., 2018. The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. LWT-Food Science and Technology.  
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.    

PRINCIPAL RESEARCH AREA  

9.    “Sensory and Consumer-Led Nutritional Optimisation of foods and Beverages”. The focus of this research has been the reduction of negative ingredients (salt, fat, sugar) linked to civilisation disease (obesity, diabetes, heart disease) while maintaining sensory quality but improving nutritional quality of developed products. A large number of publications have been generated to date.
 
Publications: 52 (See journal publications and book chapter sections), including 2 Books:  

Maurice O’Sullivan (2020). Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. 

Maurice O’Sullivan (2017). A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom.   

Each project built on the findings of previous projects, by publishing prolifically, exploiting developed prior intellectual property, implementing learnings from past funding applications, and thus supported the application for further successful funding of subsequent projects including the below with Maurice O’Sullivan as Co-ordinator* and principal scientist.

NATRIOPT*; Sensory Optimisation of Reduced Salt and Fat Processed Meat Products. 15/F/610 2016-27/9/24
2PD, 2PhD, 1MSc
RO’s; UCC,Teagasc, DAFM
€887,106.70  

SWEETLOW*: Development of optimised low carbohydrate confectionary Ref 14/F/812
2015-22/9/23
1PD,  2PhD
Ros; UCC, Teagasc, DAFM
€572,052.80

PROSSLOW*: Development of consumer accepted low salt and low fat Irish traditional processed meats. Ref 11/F/026
2013 Complete 2013-2017
2 PhD
UCC,Teagasc, DAFM
€499,741.2  

HEA Covid-19 Project extension Grants*; Used to extend current projects (6 Post Grads) due to pandemic related delays.
2020-2022
€36,384

22/FFP-P/11259-Starch-based Emulsion Gel Regulating Sodium Ion Release*
01/7/24-30/6/28
1PD, 2PhD Teagasc, UCC SFI
617,099+184689 (OH)
€801,780

U-Protein Sustainable Plant Protein Project, DAFM, FIRM
2022-ongoing
1 PhD
UCC
€100,000  

KC03-Dietary solution for incorporating red meat in to the diets pf young children
MTI-Meat Technology Institute
2022-Ongoing
1PhD
UCC
€265,869

The utilization of a chemometrics/sensometrics approach to optimize sensory and chemical techniques/data using Cheddar cheese as a model food* (FIRM, DAFM)
1PhD
UCC, Teagasc
€150,000

Consumer perceptions of beef - a comparison of consumers from different regions-Ireland and UK  (FIRM, DAFM)
2016-22/2/22-1/6/20
1MSc, 1PhD
UCCTeagasc, AFBI, 
€149,500.00  

Development of biofortification approaches for enhanced vitamin K content of foods: [BioKfoods]’ (FIRM, DAFM)
2017-01/12/20
1MSc
UCC
€70,000

PORKQUAL: Improving the eating quality of Irish pork (Ref: 11/F/057) DAFM, FIRM
2012Complete
PD
Teagasc UCC, DAFM: FIRM
€236,370.50  

Bull beef-Sensory optimisation of under-utilised beef animals to improve agricultural and economic efficiency. Ref-11/SF/322 DAFM, FIRM
2012-2022
1 Ph.D
Teagasc, UCC, UCD DAFM: FIRM
€226,468.20  

Meat4Vitality- Enhancement of texture, flavour and nutritional value of meat products for older people*. (11/F/045) DAFM, FIRM
2012-2017
1Ph.D T
eagasc UCC
€174,695.10  

MeatMatrix: Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds. 08RDTAFRC671, DAFM, FIRM
2008-2014 Complete
1PhD
Teagasc, UCC
€458,900.00  

PACCP: Quantification of variation in beef at processor, retailer, consumer level (PACCP) system. 04/R&D/tTN/256 DAFM FIRM
2007-2012
Complete 1PhD
Teagasc, UCC
€237,670.50  

Teagasc Walsh Fellowships 2016-2022
Impact of grass feeding versus concentrate production systems on the sensory characterisation of Irish beef
1 MSc Teagasc,
UCC €120,000

 Profiling Milk from Grass – Biochemical and Sensory Analysis of Dairy. Ref: 2016071
2016-2023
1 PhD UCC Teagasc
€200,000 

Development of optimised low carbohydrate Irish confectionary products-flavour analysis* 2016-2023
1 PhD 
 UCC Teagasc
€150,000

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.

As Director, I manage (CIMS update 2024: BMEC (Beijing Municipal and Education Committee) Review March 2024;Supplemental Agreement -Synchronised Invigilated exams 2021; The Teaching Quality Assessment of the Food Science Joint Programme by Chinese Ministry of Education (24/01/24) the programme as well as teaching and recruitment in UCC and China and also promoting the course to prospective students and parents in China including; BTBU 2017 (March), 2019 (March and October), 2024 (April); Shanghai University and Jiangnan University, Wuxi, China’s premier food science university (March 2019). 

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 also 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 8-10 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 Innovations: Maurice is an innovative Teaching and Learning Committee member of the School of Food and Nutritional Science (2018-present): He developed online exam formats on Canvas during covid. Open-book exams were evaluated using a combination of short questions and MCQ, shuffled so that each student got a different order (to counter potential collusion) with questions timed so that students had to know the answer to succeed without collusion etc.

Recently Maurice also implemented ethical and innovative LLM (Large Language model, artificial intelligence) training for two Fourth Year Project (FYP) cohorts (FS4002, 30 students; FS4102 20 Chinese students) and also for 2 library project cohorts (FS3021, 47 students and FS3012, 22 Chinese students), receiving an external examiner commendation for the latter This allows students to use LLM as an effective scientific tool as opposed to a short cut for assignments.

Maurice has collaborated with the Language school at UCC to deliver English language programmes that are more tailor made for international students (Chinese) studying food science. Eg., optimisation of language courses that promote "expression of opinion" and interpretation of scientific papers.

Teaching Responsibilities

Module Coordinator FS2005 (Principles of Food Science and Technology, 5 credits). I have co-ordinated FS2005 since 2017. I teach this module in UCC (24 h pa) and at BTBU Beijing Technical and Business University (18h, FS2105, 5 credits). Prior to covid I taught this module in Beijing, now is delivered online.  

Module Coordinator FS3022 (Sensory Evaluation for Food and Nutritional Sciences, 5 credits). Class numbers range 157 to 210 students. Have also taught some sensory classes in China (BTBU Beijing, Shanghai University, Jiangnan University, Tec de Monterey Mexico). It is also delivered to an Irish and an international cohort (Asian, European, South American) of undergraduate students.  

Module Coordinator FS4002. Fourth Year Projects (FYP’s) (30 Irish Students, 10 Credits).  

Module Coordinator FS4102. Fourth Year Projects (FYP’s) (20 Chinese Students 10 Credits).  

The Final Year Project involves student teams (3-4 per team) working closely with an academic supervisor (supervising 2 teams) to develop a product. This involves a wide variety of tasks, including reviewing the literature, planning experiments, designing a product, developing a marketing plan, working effectively as a team and clearly documenting the process so that it can be communicated effectively to others. Once product variants are optimised laboratory analysis takes place including; Proximal (Composition), Microbiological (Safety and Shelf-life); Sensory (Affective and Descriptive); Rheological (Texture) and Statistics. The FYP is the culmination of everything students have learned during their time at UCC. It’s not just about developing a good product but also applying what they have learned in lectures and labs. It is also about the teamwork experience as this is something that will definitely be built upon in their subsequent careers.  

Module Coordinator FS3012 (20 Chinese students); This is a 10 credit Library project designed to optimise the scientific writing skills of international students Using LLM (Large Language Model) software, ethically, as a research tool and scaffold.
On successful completion of this module, students should be able to:
1.            Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic
2.            Students will able to utilise LLM (Large Language Model) software (eg. ChatGPT, Copilot) to provide a scaffold to their report.
3.            Students will be able to interpret the relevance of LLM suggestions,  as well as the advantages and limitations of such LLM platforms and be able to populate a report with their own referenced input and observations.
4.            Students will learn how to implement the real-time collaboration feature of Google docs. This enables users to see the changes made by LLM software and the student using version control to track revisions and maintain a coherent flow.
5.            Analyse, synthesise and summarise information critically, including published research or reports
6.            Formulate ideas and draw conclusions on the basis of the evidence accumulated in relation to food and nutrition effectively and appropriately
7.            Cite and reference work in an appropriate manner
8.            Write a well-constructed and concise scientific report  

FS4014 (Food Product Development and Innovation). Co-teach 7 of 25 lectures.

Pedagogical Experience
I have used my extensive pedagogical experience and training to develop an exemplary curriculum for undergraduates for FS3022, (Sensory Evaluation for Food and Nutritional Sciences; Credits: 5, 24h + labs), FS4002 (FYP Co-ordinator 10 cr), FS4102 (FYP Co-ordinator 10cr), FS3012 (Library project Co-ordinator 10cr), FS3022, Sensory Evaluation for Food and Nutritional Sciences, 5cr; coordinator), FS2005/FS2105 (Principles of Food Science and Technology; 5cr, coordinator), FS4014 (Food Product Development and Innovation). I currently teach 1st, 2nd, 3rd, 4th year UG and MSc students. My success as an effective leader in the design of programmes is evidenced by these responsibilities (L15). I am a member of the “Board of Studies” for BSc Food Science and Technology (International) and the BSc in Food Science which undertakes annual reviews of each programme after the annual external examiners visit.

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

New Project:22/FFP-P/11259-Starch-based Emulsion Gel Regulating Sodium Ion Release, Funded May 2024 +€801,000
I Post-Doctoral Scientist; 2PhD students