Dr. Maurice O’Sullivan

University College Cork, Ireland

Email: maurice.osullivan@ucc.ie

Qualifications

2002 Ph.D., Sensory Science/Consumer Science, Copenhagen University, Danmark

1995 M.Sc., Food Science and Technology, University College Cork, Ireland

1993 B.Sc., Food Science and Technology, University College Cork, Ireland

Publications(Selected)

1. 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, April issue 2011
2. 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
3. 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
4. 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, 909-918
5. O’Sullivan, M.G., Byrne, D.V., Nielsen, J.H., Andersen, H.J. and Martens, M. (2003a). Sensory and chemical assessment of pork supplemented with iron and vitamin E. Meat Science, 64, 175-189
6. O’Sullivan, M.G., Byrne, D.V., Jensen, M.T., Andersen, H.J. and Vestergaard, J. (2003b). A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Science, 65, 1125-1138
7. 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
8. 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
9. 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, 25, 395-408
10. 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
11. 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
12. Byrne, D. V., O’Sullivan, M. G., Bredie, W. L. P. & Martens, M. (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
13. 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
14. 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
15. Lynch, A., Kerry, L.P., O’Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. & Morrissey, P.A. (2000). Distribution of a–tocopherol in beef muscles following dietary a–tocopheryl acetate supplementation. Meat Science, 56, 211-214
16. 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
17. 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
18. 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
19. 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
20. 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