Dr. Matthew B. McSweeney is a Professor and Director of the Centre for the Sensory Research of Food at Acadia University. He received his Bachelor’s degree in Food Science at the University of Guelph in 2010 and completed his PhD studies at the same university in 2014. His research focuses on the sensory aspects of food (taste, aroma, appearance, and texture), and is largely concerned with the factors that influence the acceptability of food products. His recently conducted studies have examined the use of new sensory methods, 3D printing, wine produced in Nova Scotia, and the production of new food products from alternative grains and food waste.