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. 

Approach as Mentor

I am happy to pass on 20 years of experience of research, teaching and learning and academic citizenship. Extensive experience of promotion protocols.

Type of Mentoring Offered:

1:1 Mentoring - Longer term relationship (1 year plus).

1:1 Mentoring - Short term relationship (6 months or less).

Panel Mentoring - Mentoring with 1 to 2 other panel members - Longer term relationship (1 year plus).

Panel Mentoring - Mentoring with 1 to 2 other panel members - Short term relationship (6 months or less).

Mentoring Topics Include: Career Development, Academic Leadership, New Programme Development, Innovation in Teaching, Innovation in Research, Balancing Work and Family Responsibilities, Enhancing Creative Practice, Collaborative Research.