About
Matt McSweeney, PhD, is an Assistant Professor in the School of Nutrition and Dietetics at Acadia University. He has been affiliated with Acadia since 2013 and collaborates on research projects at Mount Saint Vincent University (MSVU).
Education:
- PhD in Food Science, University of Guelph (2014)
- BSc (Honours) in Food Science, University of Guelph (2010)
Research Interests: Dr. McSweeney’s work centers on sensory science, exploring how taste, aroma, appearance, and texture influence food product acceptability. His research also investigates innovative sensory methodologies, applications of 3D printing in food design, and the sensory properties of functional foods developed in collaboration with MSVU. Additional focuses include Nova Scotia wine production, utilization of alternative grains, and strategies to repurpose food waste into viable products. These efforts aim to bridge scientific rigor with practical culinary innovation.
Academic Collaborations: While primarily at Acadia University, he contributes to interdisciplinary projects at MSVU, emphasizing functional foods and sensory evaluation. No specific grants or scientific awards are listed in the provided texts.
Advising & Mentorship: Dr. McSweeney’s profile does not list current or past advisees (PhD/Master’s students), and no grant details are explicitly mentioned. His professional engagement appears concentrated on research collaboration and teaching.
Labs/Teams: His research is conducted in partnership with institutions like MSVU, though specific lab or team names are not provided. Collaborations likely involve interdisciplinary groups focused on food science and sensory analysis.
