Sensory Panel Leader- Responsible for managing the descriptive Sensory Panel as part of the Meat Technology Ireland (MTI 2) project at Teagasc.Key responsibilities include: • Designing and planning descriptive sensory analysis and consumer trials in line with research project objectives. • Setting up and executing a variety of descriptive sensory trials, which take place 3 times a week.• Recruitment, screening, and training of sensory panellists, when required.• Monitoring the performance of the Sensory Panel and its individual panellists. Sensory panel feedback occurs on a regular basis.• Setting up a wide variety of experiments and collecting data using Compusense Cloud ® software.• Collaborating with research and industry partners in relation to sample collection, incoming supply of samples and storage. • Reporting project updates to the MTI Director and internal and external stakeholders.• Managing the Health and Safety protocols, including auditing, for the Food Sensory Science Suite at Teagasc.• Although meat (beef and sheep) is the main focus of the sensory work, I also have experience working on other Sensory food projects involving: cereals / bakery, fruit, vegetables, and snacks.

Analyzing predominantly the Sensory properties in beef and Lamb. After initially training panelists to recognize and evaluate the attributes in samples, I then worked as part of a team on this ongoing project to consistently provide statistical data on the variance shown in Irish beef. This is a crucial role in evaluating both product and Sensory analysts performance.

Working in NPD and Sensory science. My role involved me preparing and then evaluating results from samples tested by a trained panel of assessors. Covering several projects and also related consumer studies I have worked with a variety of food products. Working closely with them I correlated statistical data in order to assess product quality and any differentiation. I then also managed the assessment of and further training of colleagues on the sensory panel.

Level 7 Certificate in Science in Bio analytics & Level 6 Bio-pharmaceutical Processing Special Purpose Award Cell Culture- Growth Kinetics, Bioreactor DeisgnFacilities & Utilities- Facility and building designProtein Purification- Harvest, IEX, SIC, HIC and Affinity Chromatography, UF/DF, Viral ClearanceFormulation/Fill Finish- Aseptic Processing and Sterille FillL6 Bio-pharmaceutical Processing Special Purpose Award (level 6)■Upstream Bioprocessing (Theory and Practicals) – Cell Culture Growth, Harvest■Downstream Bioprocessing (Theory and Practicals) –Protein Structure, Purification■Introduction to Bioanalytical Techniques –Characterizing Bio-pharmaceuticals Electrophoretic Techniques■Sterile Fill Finish for Biologics – Aseptic Processing

I was responsible for managing enduser relationships with Public Sector in Ireland. My key customers were Universities and Central Government agencies where I would have developed a long standing relationship. I would have responded to publilc sector tenders on a regular basis and attended government events.

Representative calling to corporate catering key office restaurants selling to Chefs and Restaurant Managers increasing product lines suited to each account.Successfully negotiated product placement onto Ryanairs inflight menu and presented to flight crews in the UK. Value 250kCommercial relationships with top Irish Catering companies: Sodexo, Eurest, Campbell Organised and self-managed several trade shows and brand displays in key buildings on product launches. Hibernian Life, IT Blanchardstown, Google. HP, Intel, Dell.

Working in Brand Management and promoting sales of Bindi Italian fine desserts. I worked within the Restaurant and Public House sector in London and the South East of England managing the new business sector. I also worked at trade shows and was involved with branded menu design

Working for Musgrave Foodservices I serviced sales to: Pubs, Hotels , Restaurants, Hospitals, Colleges and all Food sector businesses. I supplied over 4000 products to New and existing business in the South Dublin region. Working a mix of new and existing customers I managed new and existing product sales . Attending trade shows and events was a core part of my role.

Working in a sales and involved with QA/QC and Training and re-training of bakery staff in baking to specification and presenting breads and pastries. I managed an area in: Louth, Monaghan, North County Dublin, Cavan and Meath. I liased and built relationships with store Management and bakery employees gaining their trust and selling this key brand. Ensuring product presentation matched baking specification was crucial to ensure quality of end products.