Assoc Prof Dr. Maurice O’Sullivan, a distinguished scholar in Media and Globalization, has traversed a rich academic journey marked by excellence and a commitment to holistic education. Commencing with a Certificate in Applied Biology from Cork Institute of Technology in 1990-1991, they laid the groundwork for their scientific pursuits. This foundation was augmented by a Diploma in Food Science and Technology, completed with distinction (2H1), showcasing early signs of academic prowess.
Continuing their educational odyssey, they secured a Bachelor’s degree in Food Science and Technology from University College Cork in 1991-1993, achieving an admirable 2H1. The pursuit of knowledge persisted as they earned a Master’s degree in Food Science and Technology at the same institution from 1993-1995, attaining advanced insights into their chosen field.
The global dimension of their academic exploration unfolded during their Ph.D. in Sensory Science/Consumer Science at Copenhagen University, Department of Life Sciences, Denmark, from 1999-2002. This international exposure added depth to their scientific repertoire and expanded their perspective.
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š Education :
Their academic journey began with a Certificate in Applied Biology, which they successfully obtained from Cork Institute of Technology in 1990-1991. Building upon this foundation, they pursued a Diploma in Food Science and Technology at the same institute, graduating with distinction (2H1).
In 1991-1993, the individual furthered their education with a Bachelor’s degree in Food Science and Technology from University College Cork, achieving a commendable 2H1. Subsequently, they pursued a Master’s degree in Food Science and Technology at the same institution from 1993-1995, gaining advanced knowledge in their chosen field.
Eager to expand their expertise, the individual completed a Postgraduate Diploma in Management Practices (Consumer Foods) at Dublin Institute of Technology in 1997-1998, demonstrating their commitment to integrating managerial skills with their scientific background. Their educational journey took an international turn as they pursued a Ph.D. in Sensory Science/Consumer Science from 1999-2002 at Copenhagen University, Department of Life Sciences, Denmark.
In a testament to their dedication to teaching and higher education, the individual embarked on a series of programs at the Centre for the Integration of Research, Teaching, and Learning (CIRTL) at University College Cork. They completed a Postgraduate Certificate in Teaching and Learning in Higher Education in 2015, followed by a Postgraduate Diploma in Teaching and Learning in Higher Education in 2016, and culminating in an MA in Teaching and Learning in Higher Education in 2017. Their pursuit of a 2019 CIRTL Fellowship at University College Cork further underscores their commitment to advancing teaching methodologies and research in higher education. This comprehensive educational journey showcases not only their scientific and managerial acumen but also their dedication to the cultivation of effective teaching and learning practices in higher education.
šWORK EXPERIENCE:
With a career spanning various sectors, this individual has established themselves as a distinguished professional in the realm of Food Science. Currently serving as an Associate Professor in Food Science since June 2019 at the School of Food and Nutritional Sciences, University College Cork, they bring extensive expertise to the academic domain. In this role, they have not only excelled in lecturing on Food Science but have also assumed key leadership positions, including being a CIRTL Fellow, Project Coordinator for a substantial ā¬5.3 million project, and Manager of a Sensor Unit with an annual budget of ā¬20,000. Additionally, they have played pivotal roles as the Director of the International Food Science Degree program and as the Academic Director for the Dip in Food Science (FITU). Their commitment to education is further underscored by their role as Module Coordinator for various courses.
Prior to their academic endeavors, this professional showcased versatility in their career. From 2007 to 2016, they served as a Senior Research Officer at the School of Food and Nutritional Sciences, contributing significantly to project management, lecturing, and postgraduate supervision. Their industry experience includes a role as the Global Regulatory Affairs Manager at Diageo Baileys Global Supply, where they managed regulatory issues with global implications. They also made noteworthy contributions as a Senior Flavour Chemist/Sensory Scientist, specializing in Flavour Chemistry and Sensory Analysis at Diageo Baileys Global Supply.
Before entering the corporate sphere, they undertook a Post-Doctorate Researcher role in Sensory Science at Copenhagen University, Denmark, contributing to the fields of Sensory Science and Flavour Chemistry. Their journey began with a Ph.D. in Sensory Science/Consumer Science from Copenhagen University, followed by a Research Scientist position in Sensory Science at the Centre for Human Nutrition, also in Denmark.
Further enriching their background, this professional worked as a Senior Process Technologist at Dawn Farm Foods and as a Research Assistant in Food Technology, Nutrition, R&D, and Packaging at the Department of Food Technology/Nutrition, University College Cork. Throughout their career, they have consistently demonstrated a commitment to advancing knowledge, both in academia and industry, contributing significantly to the fields of Food Science, Sensory Science, and Regulatory Affairs.
Contribution to Academic Citizenship and Engagement:
š With a dynamic and engaging approach, this individual has been a stalwart contributor to the academic and research community, serving on various committees and engaging in multifaceted activities. Since 2017, they have been an invaluable Safety Committee member of the School of Food and Nutritional Science, exemplifying a commitment to creating a secure and conducive environment. Their involvement in the Teaching and Learning Committee and SEFS International Education Committee, where they chair the pastoral support group, reflects a dedication to fostering a holistic educational experience.
š¤ As a member of the China Working Group Committee and SREC (Social Research Ethics Committee), they extend their influence globally, bridging cultural and ethical considerations. Their active participation in the Self-Evaluation Report (SER) for the School of Food and Nutritional Scienceās Quality Review demonstrates a commitment to maintaining and enhancing academic standards.
š¬ On the scientific front, their role as a committee member for the International Conference of Meat Science and Technology and the co-organization of the 2018 Fall European Sensory Network workshop/meeting underscore their contributions to advancing knowledge in their field.
š± Beyond academia, they engage in impactful outreach, volunteering at events like the Cork Summer Show and Second Level Open Days, promoting the field of Food Science. Their dedication to international promotion is evident through activities such as promoting the Food Science Undergrad 2+2 program in Beijing, addressing students and parents in Beijing and Shanghai, and hosting transition year students.
š Their commitment to peer review, evident in reviewing projects for the Irish Research Council, international projects, and serving as an academic employment committee extern for Aarhus University, Denmark, showcases their dedication to maintaining research excellence.
š©āš¬ Inclusive and dynamic, this individual’s contributions extend far beyond the lecture hall, weaving together elements of safety, education, research, and global engagement, creating a tapestry of positive influence in the academic community.
Publication Top Note :
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere (2008, Cited by: 278)
Smart packaging technologies for fast moving consumer goods (2008, Cited by: 270)
Handbook of meat processing(2010, Cited by: 250)
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis (2003, Cited by: 204)
Handbook of meat, poultry and seafood quality (2012, Cited by: 194)
Microbial succession and flavor production in the fermented dairy beverage kefir (2016, Cited by: 191)
Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat (2014, Cited by: 184)
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat (2010, Cited by: 175)
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages (2013, Cited by: 173)
Food and beverage stability and shelf life(2011, Cited by: 172)