Maurice O'Sullivan has a Ph.D. in sensory and consumer science from the Department of Food Science, University of Copenhagen, Denmark, as well as a MSc. and BSc. He has degrees in food science and technology from University College Cork (UCC). He is currently a senior lecturer in food science (specialising in sensory) at the School of Food and Nutritional Sciences, University College Cork. In the past he has worked in the food industry as a sensory scientist and flavour chemist for Diageo (Baileys and Guinness), as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and process/product development scientist for the processed foods sector, as well as a product development consultant to the dairy, meat and beverage industries. For many years he also managed the “Sensory Unit-packaging group” at UCC working on sensory- and flavour-based projects involving a diverse selection of products. Maurice has published more than 200 articles in the area of sensory and consumer science including the recent books: "A Handbook for Sensory and Consumer-Driven New Product Development, Innovative Technologies for the Food and Beverage Industry" (Woodhead Publishing Ltd., United Kingdom) and "Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of Foods and Beverages" (Woodhead Publishing Ltd., United Kingdom).