Professor Michael O’Mahony is a world-renowned sensory researcher who has actively contributed to the field of sensory and consumer science for over 30 years. Before becoming the president at the Davis Sensory Institute, he received his PhD from Bristol University, England, joined the Psychology faculty there and later became a professor of Food Sensory Science at the University of California, Davis (UCD). There, he built an original and active sensory research program that resulted in numerous unique contributions such as the experimental development of Thurstonian models, pioneering work on the method of tetrads, the development concept measurement for the training of descriptive panels and marketing. Recently he has been focusing on the development of better and more meaningful approaches to consumer preference and acceptance.
Prof. O’Mahony is a gifted educator and has taught thousands of students through his courses at UCD. He has been invited to lecture at various industrial and academic institutions both in the US and abroad, including in Europe, Asia, and Central and South America.
In recognition to his career’s contributions, he was awarded the 2017 Sensory and Consumer Sciences Achievement Award from the Institute of Food Technologists.
In early 2017, he left the university to establish the Davis Sensory Institute, an independent research institute, in collaboration with Dr. Rie Ishii. His main interest is to develop broader industrial applications of traditional as well as more advanced experimental procedures to help businesses extract more reliable information from both sensory and consumer testing.
Prof. O’Mahony also continues teaching courses and seminars in both industrial and academic settings.
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