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Maurice O'Sullivan

Sensory Scientist
Researchers
042
School of Food and Nutritional Sciences
University College Cork
Cork
Ireland

T: +353-21-490-3544
E: maurice.osullivan@ucc.ie

Maurice O'Sullivan has worked in the food industry as a 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 product development scientist for Dawn Farm Foods. 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 he is working in the School of Food and Nutritional Sciences, University College Cork as a Post-Doctoral Research Fellow, managing sensory and flavour based projects involving a diverse selection of products as well as lecturing in sensory science. He has published over 32 research papers in the area of sensory and consumer science (+10 in preparation ) as well as 41 conference presentations and 9 book chapters with 2 more in preparation. Maurice collaborates extensively with the Food industry on varied product optimisation and development projects. He is a member of the European Sensory Network (ESN) as well as research co-ordinator for the FoodUnique network.

Research Interests

My research interests are out lined below and fall in to 4 main themes.


1)       Food Ingredient and Food Structure Research- Meat matrix. The overall objective of this project is to develop a deeper understanding of the complex interactions between the ingredient components of commercially relevant model meat matrices with each other, the effects of salt, fat, additives and heat treatment at the structural, molecular and food matrix level as well as the applicability of the comminuted meat matrix as a delivery system for bioactive compounds.
2)       Consumer optimised product development. This was the principal theme of the FIRM project Quantification of variation in beef at processor, retailer, consumer level and within certain beef markets to achieve a full palatability assured critical control points (PACCP) system. This project was conducted in collaboration with Ashtown Food Research Centre and Meat Standards Australia (MSA). The effect of packaging gas mixtures on meat structure was one of the principal areas of investigation. 
3)       Nano-particle Food Ingredients. The aim of this project is to elucidate the effects of nano-particle food ingredients on the structure, chemical, instrumental and sensory properties of cooked marinated chicken.

4)       Convenience Food Based Research. This project incorporated ingredient technology, sensory consumer analysis, microbiological analysis and chemical analysis to produce a shelf stable nutritious food product with high consumer appeal.

 

 

 

 

 

 

 





Research Grants

 ProjectFunding
Body		Start DateEnd DateAward
Travel Award.Enterprise Irl12-SEP-1231-JAN-13€800.00

Other Journals

YearPublication
(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]

Peer Reviewed Journals

YearPublication
(2011)'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks'
O'Sullivan, M.G., Cruz, M. and Kerry, J.P. ; (2011) 'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks'. LWT - Food Science and Technology, [Details]
(1997)'The Distribution of Dietary Vitamin E in the Muscle of the Porcine Carcass [B1423]'
O'Sullivan, M. G.; Kerry, J. P.; Buckley, D. J.; Lynch, P. B.; Morrissey, P. A.; (1997) 'The Distribution of Dietary Vitamin E in the Muscle of the Porcine Carcass [B1423]'. Meat Science, 45 (*):297-305 [Details]
(2003)'Evaluation of pork meat colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis'
O'Sullivan, M.G., Byrne, D.V., Martens, H., Gidskehaug, L.H, Andersen, H.J. and Martens. M.; (2003) 'Evaluation of pork meat colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis'. Meat Science, 65 :909-916 [Details]
(2003)'Sensory and chemical assessment of pork supplemented with iron and vitamin E'
O'Sullivan, M.G., Byrne, D.V., Nielsen, J.H., Andersen, H.J. and Martens, M.; (2003) 'Sensory and chemical assessment of pork supplemented with iron and vitamin E'. Meat Science, 64 :175-189 [Details]
(2003)'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose'
O'Sullivan, M.G., Byrne, D.V., Jensen, M.T., Andersen, H.J. and Vestergaard, J; (2003) 'A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose'. Meat Science, 65 :1125-1138 [Details]
(2002)'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'
O'Sullivan, M.G., Byrne, D.V., Stagsted, J., Andersen, H.J. and Martens, M.; (2002) 'Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E'. Meat Science, 60 :253-265 [Details]
(2002)'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality'
O'Sullivan, M.G., Byrne D. V., and Martens, M.; (2002) 'Data analytical methodologies in the development of a vocabulary for evaluation of meat quality'. Journal of Sensory Studies, 17 :539-558 [Details]
(2002)'The reliability of naïve assessors in sensory evaluation visualised by pragmatical multivariate analysis'
O'Sullivan, M.G., Martens, H., Boberg, S., Kristensen, L. & Martens, M.; (2002) 'The reliability of naïve assessors in sensory evaluation visualised by pragmatical multivariate analysis'. Journal of Food Quality and Preference, 25 :395-408 [Details]
(1998)'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'
O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'. Irish Journal of Agriculture and Food Research, 37 :227-235 [Details]
(1997)'The distribution of dietary vitamin E in the muscle of the porcine carcass'
O¿Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1997) 'The distribution of dietary vitamin E in the muscle of the porcine carcass'. Meat Science, 45 :297-305 [Details]
(2002)'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in meat patties from carriers and non-carriers of the RN_ allele'
Byrne, D. V., O'Sullivan, M. G., Bredie, W. L. P. & Martens, M. (2002); (2002) 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in meat patties from carriers and non-carriers of the RN_ allele'. Meat Science, 63 :211-224 [Details]
(2001)'Sensory panel consistency during development of a vocabulary for warmed-over flavour'
Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, W. L. P. and Martens, M. ; (2001) 'Sensory panel consistency during development of a vocabulary for warmed-over flavour'. Food Quality and Preference, 12 :171-187 [Details]
(2000)'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'
Kerry, J.P., O'Sullivan, M.G., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (2000) 'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 :61-66 [Details]
(2000)'Distribution of ¿tocopherol in beef muscles following dietary ¿tocopheryl acetate supplementation'
Lynch, A., Kerry, L.P., O'Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. & Morrissey, P.A. ; (2000) 'Distribution of ¿tocopherol in beef muscles following dietary ¿tocopheryl acetate supplementation'. Meat Science, 56 :211-214 [Details]
(2010)'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups'
Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups'. Food Quality and Preference, 21 :478-488 [Details]
(2010)'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes'
Michon, C., O'Sullivan , M.G., Sheehan, E., Delahunty, C.M. and Kerry, J.P ; (2010) 'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes'. Food Quality and Preference, 21 :553-561 [Details]
(2010)'The investigation of gender related sensitivity differences in food perception'
Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'The investigation of gender related sensitivity differences in food perception'. Journal of Sensory Studies, 24 :922-937 [Details]
(2009)'Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors'
Yusop, S, M., O'Sullivan, M. G., Kerry, J. F. and J. P. Kerry ; (2009) 'Sensory evaluation of Indian-style marinated chicken by Malaysian and European naïve assessors'. Journal of Sensory Studies, 24 :269-289 [Details]
(2009)'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors'
Yusop, S, M., O'Sullivan, M. G., Kerry, J. F. and J. P. Kerry. ; (2009) 'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors'. Journal of Sensory Studies, 24 :512-533 [Details]
(2010)'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'
Yusop, S. M., O¿Sullivan, M. G., Kerry, J. F. & Kerry, J. P. ; (2010) 'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'. Meat Science, 85 :657-663 [Details]
(2008)'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'
Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., Kerry, J. P.; (2008) 'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'. Meat Science, 79 :648-655 [Details]
(2009)'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'
Zakrys, P. I., O'Sullivan, M. G., Allen, P., Kerry, J. P. ; (2009) 'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'. Meat Science, 81 :720-725 [Details]
(2010)'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage'
Zakrys-Walliwander, P. I., O'Sullivan, M. G., Allen, P., O¿Neill, E.E and Kerry, J. P.; (2010) 'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage'. Food Research International, 43 :277-284 [Details]
(2011)'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'
Zakrys-Walliwander, P. I., O'Sullivan, M. G., Walshe, H., Allen, P., Kerry, J. P. ; (2011) 'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'. Meat Science, 88 :198-202 [Details]
(2000)'The effects of dietary 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]
(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 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]
(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]
(1997)'The distribution of dietary vitamin E in the muscles of the porcine carcass'
O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1997) 'The distribution of dietary vitamin E in the muscles of the porcine carcass'. Meat Science, 45 (*):297-305 [Details]
(2003)'Evaluation of pork colour: sensory colour assessment using trained and untrained sensory panellists'
O'Sullivan, M.G., Byrne D. V. and Martens, M.; (2003) 'Evaluation of pork colour: sensory colour assessment using trained and untrained sensory panellists'. Meat Science, 63 :119-129 [Details]

Book Chapters

YearPublication
(2007)'Use of smart packaging technologies for dairy and beverage products'
O'Sullivan, M.G & Kerry, J.P.; (2007) 'Use of smart packaging technologies for dairy and beverage products' In: Smart Packaging Technologies. Chichester, West Sussex, UK: John Wiley & Sons. [Details]
(2008)'Sensory and Quality Properties of Packaged Meat'
O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory and Quality Properties of Packaged Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2008)'Sensory Evaluation of Fresh Meat'
O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory Evaluation of Fresh Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2011)'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products'
O'Sullivan, M. G., Kerry, J. P. and Byrne, D. V. ; (2011) 'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' In: Processed Meats Improving Safety and Nutritional Quality. UK: Woodhead Publishing Ltd. [Details]
(2012)'Instrumental assessment of the sensory quality of meat, poultry and fish'
O¿Sullivan, M.G and Kerry, J.P.; (2012) 'Instrumental assessment of the sensory quality of meat, poultry and fish' In: TBC. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2011)'Sensory Quality of Fresh and Processed Meats'
O¿Sullivan, M.G & Kerry, J.P. ; (2011) 'Sensory Quality of Fresh and Processed Meats' In: mproving the sensory and nutritional quality of fresh and processed meats. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2011)'Meat Marinating Technologies'
Yusop, S, M., O¿Sullivan, M. G., Kerry, J. F. and J. P. Kerry ; (2011) 'Meat Marinating Technologies' In: Improving the sensory and nutritional quality of fresh and processed meats. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2011)'Case Studies: Meat and poultry'
O¿Sullivan, M.G.; (2011) 'Case Studies: Meat and poultry' In: Food and beverage shelf-life and stability. Cambridge, UK: Woodhead Publishing Limited. [Details]
(2012)'Packaging of (fresh and frozen) pork'
O'Sullivan, M.G and Kerry, J.P.; (2012) 'Packaging of (fresh and frozen) pork' In: Handbook of Meat, Poultry and Seafood Quality. Oxford, UK: Wiley-Blackwell Publishing Ltd. [Details]
(2009)'Meat Packaging'
O'Sullivan, M.G & Kerry, J.P.; (2009) 'Meat Packaging' In: Handbook of Meat Processing. Chichester, West Sussex, UK: John Wiley & Sons. [Details]

Professional Associations

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

Conference Contributions

YearPublication
(1996)Meat for the Consumer, 42nd International Congress of Meat Science and Technology, Lillehammer, Norway,
Gleeson, D. E.; Leuschener, R. G.; Schwartz, G.; Arendt, E.; (1996) *. [N/A], Meat for the Consumer, 42nd International Congress of Meat Science and Technology, Lillehammer, Norway, Fermentation of Whole Muscle Meats [B1441] , 01-JAN-96 - 30-DEC-99. [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) *. [N/A], Meat for Consumer, 42nd International Congress of Meat Science and Technology, Lillehammer, Norway, Effect of Dietary Vitamin E Supplementation on the Quality of Fresh and Vacuum-Packaged Beef [B1445] , 01-JAN-96 - 30-DEC-99. [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) Effect of dietary vitamin E on the quality of pork. [N/A], 42nd International Congress of Meat Science and Technology Meat for the Consumer(1996), Lillehammer, Norway , 30-DEC-99 - 30-DEC-99. [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) Effect of pasturing or vitamin E supplementation on colour and metmyoglobin formation in beef held under different packaging conditions. [N/A], 43rd International Congress of Meat Science and Technology Vitality of Meat(1997), Auckland, New Zealand , 30-DEC-99 - 30-DEC-99. [Details]

Teaching Interests

SUMMARY

·         I have lectured on Sensory Evaluation in Quality Control (FS4003) and Introduction to Sensory and Consumer Science (FS4003) to undergraduate students.

  • I have taught a number of different courses in The Department of Life Sciences, Copenhagen University, Denmark; Participated as lecturer in the Sensory and Consumer Science course at LIFE, University of Copenhagen 2000-2002. Also regular lecturer on other courses at LIFE, namely, in Sensory and multivariate data analytical areas.

-                         Background to Sensory Methods (Sensory 3 week Courses, 1999-2002.)
-                         Sensory Aroma and Chemometrics (BSc/MSc Course).
-                       Colour Analysis of Meat (BSc/MSc Course).
·         I have taught short courses to industrial groups external to UCC;
-                       What Gives Meat its Flavour (South West Abattoirs Master Class).
·         I have taught short courses at RELAY workshops at the Ashtown Food Research Centre;
-                       Sensory and Consumer Appeal of MAP Beef (Meat matters Workshop¿ quality, health, innovation
                              and  exploitation of new technologies)
-                         Sensory evaluation to optimise the market potential of value-added meat products
                            (A cut above : value added meat products Workshop).
·         I have assisted in supervised of 6 postgraduate students to date (5 Ph.D. students and 1 Masters student).

·         Additionally I have assisted in supervising 4 undergraduate final year projects.

 





 



 

Current Postgraduate Students

 StudentDegree Type
Coyle Shannon Sylvia Doctoral Degree
Fellendorf Susann Doctoral Degree
Conroy Paula Masters Degree by Research
Stokes Chloe Nicole Masters Degree by Research
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