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

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