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Food Quality and Sensory Science

Department Objective

To maximise our research capability in innovative processing, ingredient interactions and product matrices, underpinning the development of healthier, targeted foods with improved product quality and optimised sensory attributes.

Department Staff

Department Head

Eimear Gallagher

Department Team

  • Emily Crofton
  • Anne Maria Mullen
  • Ruth Hamill
  • Kieran Kilcawley
  • Ciara McDonnell 
  • Carlos Alvarez

Research Programmes

Meat Research

  • Enhancing, controlling, predicting meat quality
  • Innovative, convenient, healthier meat products
  • Recovery of value from meat processing streams

Sensory Science

  • Flavour perception
  • Flavour chemistry and sensometrics
  • Consumer profiling
  • Texture perception / food oral processing

Cereal & Bakery Science

  • Flour chemistry and rheology
  • Gluten-free science
  • ‘Healthy’ breads and snacks

Food Structure

  • Virtual reality / internal food structure
  • Immersive augmented reality


Read more about the department Food Quality and Sensory Science (PDF)