Caoimhe O'Sullivan, Mba Email & Phone Number

- Project lead for Bakery technology (Europe and Russia) – Close collaboration with cross functional teams (R&D developers, Account managers)- Supporting projects with sensory and consumer expertise in order to answer clients’ needs and objectives. - Panel Management – Panel recruitment, screening and monitoring panel performance- Panel leader – conducting sessions with descriptive panel (attribute generation, defining attribute definitions, establishing eating protocols and profiling with descriptive analysis). - Conducting of Internal Consumer test - Designing questionnaires based on project requirements, setting up the fieldwork. - Proficient in sensory software (Eyequestion, SPSS, XLSTAT)- Proficient in problem solving with the SRM system and helping colleagues as an SAP system superuser.

- Panel leader with the expert panel - conducting sessions with attribute generation, defining attribute definitions, establishing eating protocols and profiling with descriptive analysis. - Executing both discrimination and hedonic tests, creating questionnaires and recruiting panels. - Responsible for efficient running of the sensory lab, stock checks and maintaining HACCP procedures. - While in the analytical lab I conducted different testing methods including: pH, water activity, dry matter, density, texture analysis, particle size, rheology, salt (chloride) testing - Proficient in sensory software (Eyequestion, Eyecontact)- Proficient in SAP SRM (Indirect Procurement), raising purchase orders (PO). Proficient in problem solving with the SRM system, having recently become a SAP superuser.

Mitchelstown, Co. Cork, Ireland

Laboratory assistant in the microbiology laboratory, I conducted testing and prepared media.Including:- Bacteriological analysis of food products using ISO methodology.- Samples tested including: In process, Powder, cheese and water.- Tests included: Aseptic technique, testing for Staphylococcus aureus, clostridium, Bacillus Cereus, Thermophiles, Enterobacter, yeast and mold.- Water testing on cheese and well water. - The use of petri film and pour plate methods for bacterial identification.

Master Of Business Administration - Mba

Accreditation: AMBA & AACSB

Bachelor’S Degree, Food Science And Health

Activities and Societies: Previously president (2014-2015) and Secretary (2013-2014) of the skydiving club. Previously a member.