Dr. Maurice O’Sullivan Ph.D – Sensory and Consumer Scientist, University College Cork

  • Speaker Bio:

    Dr. Maurice O’Sullivan is the author of the recently published book “A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry” published by Woodhead .He has worked in the food industry as a sensory scientist and flavour chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and process/product development scientist for the processed foods sector as well as a product development consultant to the dairy, meat, confectionary 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). He has also worked in the School of Food and Nutritional Sciences, University College Cork as a sensory and product reformulation project coordinator on large scale multi-million euro research projects. For many years he 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. He has published more than 100 articles in the area of sensory and consumer science including research papers and book chapters as well as over 70 conference presentations and collaborates extensively on varied product optimization and development projects with the food and beverage industry. He is a member of the European Sensory Network (ESN) and Sensory Food Network Ireland.

    Presentation Title:

    Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry

    Presentation Synopsis:

    Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This talk details the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.